Juan José Cuevas

An honors graduate of the Culinary Institute of America, Chef Juan José Cuevas began his culinary career in 1995 at the Michelin three-star restaurant Arkelare in San Sebastián, Spain, followed by the Ritz-Carlton in San Francisco, El Raco in Barcelona and the Essex House in New York City, working with such world-renowned chefs as Sylvain Portay, Santi Santamaria, Alain Ducasse and Christian Delouvrier.
While in New York City, Chef Juan José achieved a four-star rating from The New York Times. He also received a three-star rating at Blue Hill Restaurant, a Michelin star at Restaurant 81, and a three-star rating at the Pluckemin Inn.
Chef Juan José triumphantly returned to Puerto Rico as Executive Chef for the Condado Vanderbilt Hotel and its signature restaurant 1919, along with its two casual eateries, Ola Ocean Front Bistro and Tacos & Tequila. He takes great pride in pairing social consciousness with exquisite taste, placing the highest value on locally-sourced ingredients – always fresh and served with contemporary island flair. As one of the island’s leaders in the “farm-to-table movement,” he whole heartedly supports local farmers, many of whom have become close friends.
When he’s not busy in the kitchen, Chef Juan José loves to be at the beach. An avid runner, every morning before work he runs 4-5 miles to decompress and enjoy the beach scene.