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 opened 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 the U.S. It was the first time in history
where a Puerto Rican had received this honor.