Meet the Talent

José Santaella is a distinguished Puerto Rican chef, cookbook author, restaurant owner, and caterer with over 20 years of experience. He has extensive knowledge of Puerto Rican and international cuisines, having worked in renowned cities such as Puerto Rico, Miami, Barcelona, New York, and San Francisco. Throughout his career, he has collaborated with globally acclaimed chefs like Ferran Adri à (El Bulli), Eric Ripert (Le Bernardin), and Gary Danko.

In July 2011, Santaella opened his first restaurant, *Santaella*, in the vibrant market and nightlife district of Placita, which was met with widespread acclaim. Since then, the restaurant has been praised in various prestigious culinary columns and media outlets, including  *Departures*, *El Mundo* (Spain), *The Telegraph* (UK), *Ralph Lauren Magazine*, NBC News, Telemundo, *Food & Wine*, and featured on the Cooking Channel's *Avec Eric* series with Eric Ripert. In 2008, Chef Jos é Santaella was the special guest at the Smithsonian Latino Center Gala in Washington, D.C., where he crafted a gourmet menu inspired by Creole cuisine and paid tribute to Puerto Rican culture. Since 2001, he has also been the executive chef and owner of JSB Cooking Group, the leading catering company in Puerto Rico.

Santaella is the author of the best-selling cookbook *Cocina Tropical: The Classic and Contemporary Flavors of Puerto Rico* (Rizzoli, 2014), with a foreword by Eric Ripert. The book explores the vibrant tropical flavors and rich culinary traditions of Puerto Rico, an island known for its beautiful beaches and luxurious resorts. Puerto Rican cuisine boasts a mix of influences, including Spanish, African, Ta í no (Native American), and French. Santaella's cookbook is a guide for cooks who want to explore new and exciting flavors. Additionally, he co-authored *Puerto Rico: Grand Cuisine of the Caribbean* (UPR Press, 2004), which features contributions from nine master chefs and is introduced by Michelin three-star chefs Santi Santamaría and Eric Ripert.

Santaella's passion for cooking was ignited at a young age, working alongside his father, who owned several restaurants and cafeterias. His early experiences, coupled with his unique personality, have driven him to become one of the most respected figures in Puerto Rican cuisine today.