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www.JoseEnriquePR.com
Chef Jose Enrique, born in Santurce, Puerto Rico, graduated in 1998 from the Culinary Institute of America in New York.
Jose Enrique worked in New York, Florida and Louisiana before he returned to his homeland. In 2007, he opens his first restaurant Jose Enrique, which was established at La Placita de Santurce and It’s personalized menu is prepared daily, incorporating natural and organic products focusing on fresh Puerto Rican produce, which allows the climate and ingredients to direct Chef menu choices.
One year after opening, CondeNast Traveler magazine included Jose Enrique in it’s list of 105 best new restaurants. Soon after, the Travel and Leisure magazine ranked San Juan, the capital city of Puerto Rico, among the first in food selection, beverages and restaurants. These awards were just a few inspiring reasons for Jose Enrique to proudly continue mastering his culinary creations in his island. He hasn’t strayed since.
Jose Enrique was chosen as a Semifinalist for the 2013 James Beard Foundation award in the category of “Best Chef South”, marking the first time in history a Puerto Rican chef has participated in this award.
In 2013 Jose Enrique was featured in the 25th Anniversary edition of the Food & Wines Best New Chefs. His award carried him as one of the ten “Best New Chefs” across US. It was the first time in history where a Puerto Rican had received this honor.
In 2011 Jose opened his second restaurant, “Capital”, a Brasserie with accents of creole cuisine.
His latest venture, “Miel”, is designed to provide premium Puerto Rican coffee along with Puerto Rican honey, quick breakfast, or a light lunch.
Next opens El Blok at Vieques Puerto Rico, a Golden Leed certified boutique hotel in which Jose Enrique will have a sixty seat dinning room featuring a forty-seat bar which will offer a full menu.
