chef carlos portela
From his hometown of Caguas, Puerto Rico, Chef Carlos Portela founded his life project, Orujo Taller, where he studied Puerto Rican cuisine for over ten years. His avant-garde style ranges from primitive to modern, using endemic ingredients to Puerto Rico and pre-colonial influences. He bases his cooking methods on temperature control, precision, and the flavor of Caribbean cuisine. He now brings these concepts alive at Orujo, in the bustling San Juan neighborhood of San Juan, Puerto Rico.
Photo by Rafael N. Ruiz Mederos
From Puerto Rico to the world
Recognized as a 2024 James Beard Foundation Best Chef South Finalist, he has traveled to different parts of Europe and Latin America, representing Puerto Rican Gastronomy. As a connector and advocate of Puerto Rican chefs, he works on expanding the philosophy of food sovereignty and knowledge of the cuisine of Puerto Rico and the Caribbean, which is among the most complex in history and flavor.
Photo by Rafael N. Ruiz Mederos
EDUCATION
Portela, a Johnson & Wales University graduate in Rhode Island, belongs to different culinary organizations such as the Chaine des Rotisseurs, CREA (Culinary Research Educational Academy), American Culinary Federation, and Slow Food International. In 2020, he completed a course in Science and Cooking from Harvard X University. As a lifelong learner of the culinary arts, Chef Portela has hosted numerous workshops and training for young chefs and gastronomy enthusiasts.
Photo by Rafael N. Ruiz Mederos