Juan Jose Cuevas

Puerto Rico native and Culinary Institute of America honors graduate, Juan Jose Cuevas began his professional career in 1995 at the three-star Michelin restaurant, Arkelare in San Sebastian, Spain.

In July of 2000, Cuevas joined the prestigious Alain Ducasse at the Essex House in New York as Saucier. Afterwards, he returned to Spain to stage at the Michelin-starred restaurant, El Raco de Can Fabes with Chef Santi Santamaria. In 2001, Juan Jose returned to New York as Sous Chef under Christian Delouvrier of the legendary restaurant, Lespinasse. During his tenure at Lespinasse, the restaurant received a four star rating from the New York Times.

Next, Cuevas joined Chef Dan Barber at Blue Hill. Under the command of Juan Jose, Blue Hill was recognized and rated three stars by the New York Times and one-star by Michelin. Later, Juan Jose joined Chef Ed Brown as Chef de Cuisine at Restaurant Eighty One, achieving one star from Michelin during their first year.

In 2009, Cuevas was awarded, Chef de l’ Avenir, (Chef of the Future) by the International Academy of Gastronomy. After many years honing his culinary craft, Juan Jose returns to Puerto Rico as Executive Chef of the luxurious Condado Vanderbilt.

Condado Vanderbilt Hotel
Website: http://www.condadovanderbilt.com 
Facebook: https://www.facebook.com/CondadoVanderbilt
Instagram: https://www.instagram.com/Condadovanderbilt
Twitter: https://www.twitter.com/TheVanderbiltSJ

1919
Websitehttp://www.1919restaurant.com

Chef’s Roll Profile: https://chefsroll.com/chef-profile?crurl=JuanJoseCuevas

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