Meet the Talent

Born and raised in San Juan, Edimar found cooking in his young adult life as a pathway to express his creativity, make meaningful personal connection with his Island and allow his passion for flavor to guide him into the iconic kitchen at Marmalade Restaurant in Viejo San Juan.   For the next 20 years Edimar would develop and refine his classically trained skillset under the watchful eye of Peter Schintler.

Chef Vazquez would mature and help evolve the restaurant into one of the Caribbeans leading gastronomique destinations.  While focusing on organic and sustainable food sourcing, Edimar has developed a signature style of cooking that is inspired by indigenous growers and farmers while using worldly influences to create complex and thoughtful cuisine.   His leadership and commitment to local farmers is evident through his active presence in Retono, the restaurants NFP which builds greenhouses for young Puerto Rican family farms in need of support.

No trip to Old San Juan would be complete without experiencing a few of his signature dishes.  The tiny white bean soup with pancetta and truffle as well as the malanga and beetroot gnocchi with short rib and horseradish have become generational dishes in Marmalade.

Recently published as chef contributor for the 'Chefs of Puerto Rico Book", Edimar continues to set his sights on new challenges while welcoming the gift of learning and sharing with his guests, team, and industry friends alike.