José Santaella is one of Puerto Rico’s most celebrated chefs, known for blending the island’s soulful cocina criolla with contemporary technique and global influence. After training with culinary greats such as Ferran Adrià at El Bulli, Eric Ripert at Le Bernardin, and Gary Danko in San Francisco, he returned home to forge a path that bridges heritage and innovation.

In 2011, he opened his flagship restaurant, Santaella, in San Juan’s vibrant La Placita district, redefining Puerto Rican cuisine with dishes that are both elegant and rooted in tradition. He is also the founder of JSB Cooking Group, a leading catering company, and the author of Cocina Tropical: The Classic and Contemporary Flavors of Puerto Rico (Rizzoli, 2014). Recognized as a culinary ambassador, Santaella has represented Puerto Rican gastronomy across North America, including as a featured chef at the Smithsonian Latino Center Gala. Through it all, his philosophy remains clear: honor local ingredients, preserve cultural roots, and present Puerto Rican cuisine on the world stage.