Gabriel Hernández is the executive chef of Verde Mesa, a restaurant established 11 years ago in Old San Juan. He is also a pioneer in the practice of revitalizing the use of local products. In 2018, Chef Gabriel was nominated as a semifinalist in the Best Chef of the South category by the James Beard Foundation.
Natalia Lucía Vallejo Rivera began her studies in Nutrition and Dietetics at the University of Puerto Rico, Río Piedras. In 2007, she traveled to Buenos Aires, Argentina to begin her culinary studies, where she graduated as a Professional in Culinary Arts. In 2019, she opened Cocina Al Fondo in Santurce, Puerto Rico, which was nominated for the Best New Restaurant Award by the James Beard Foundation.
Lucía Merino was born and raised in San Juan, Puerto Rico. Lucía is a pastry chef with over 15 years of experience in the industry and is the co-founder of Lucía Patisserie in Miramar. She completed her education in Culinary Arts at Johnson & Wales University and after an inspiring job under Master Pastry Chef Frederic Monet at the Ritz Carlton, her love and passion for classic French pastries blossomed.
Inspired by her travels and experiences, Lucía returned to Puerto Rico in 2015 with her husband, Johan, to open what they had always dreamed of: a patisserie where they could offer classic French confections while incorporating typical Puerto Rican flavors and ingredients.
After graduating from the Culinary Institute of America in upstate New York, Francis Guzmán worked in several fine dining restaurants in San Francisco. After 4 years, he moved to New York where he worked at Blue Hill and later as a sous-chef at the two Michelin star-rated restaurant, The Modern.
In 2018, Chef Francis and his wife Amelia opened Vianda in Santurce, where they serve a small and constantly evolving menu, always anchored by local ingredients. They have also recently opened up a new restaurant, La Santurcina, in San Juan.
María Mercedes Grubb graduated from the French Culinary Institute in New York City where she also gained years of experience in restaurants such as The Modern, Maialino, and Pastis. In 2013, Chef María Mercedes and her brother opened Gallo Negro in Santurce. In 2019, Chef María Mercedes became the first Puerto Rican culinary industry woman to be nominated for the James Beard Foundation’s Best Chef Award. She was also chosen by Food & Wine magazine as one of the top chefs leading the Puerto Rican culinary renaissance.
Martín Lauzao graduated from the Gato Dumas Gastronomy College in Argentina, postgraduate studies at l’École Lenôtre in Paris, and at the Maussi Sebess International Institute of Culinary Arts in Buenos Aires, Argentina. He has collaborated in several Michelin-starred restaurants and has worked in kitchens in northern Italy, Spain, and France. He has developed numerous gastronomic projects in Puerto Rico: Cocina Abierta, Touro, Nonna Cucina Rustica, Finca, Panka, and the Atelier in CA.
Chef Martín is also co-founder of PRoduce!, a local platform that functions as a virtual marketplace connecting producers from all over the island with the restaurant industry, giving them direct access to local products. Thanks to his work with PRoduce!, Chef Martin and the platform were nominated by the James Beard Foundation as one of 12 Leadership and Resilience Projects in 2021.
Born and raised in San Juan, PR, Laura was introduced to the world of hospitality from an early age. After completing her Level 3, Wine and Spirits Education Trust, Laura moved back to New York, turning studies into practice. Learning service and guest relations at Per Se, Eleven Madison Park, and Uncle Boon’s, each establishment provided a different element for the type of service she embodies. Laura hopes to marry the warmth of Puerto Rican hospitality with the quality and caliber of service she experienced in New York. Working with local wine importers, Laura features interesting varietals from lesser known regions and producers, hoping to reflect the same unique yet fascinating nature of the menu. Believing perfection is in the details, she looks forward to showing each guest a unique experience, expanding their journey in the wine world.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Vivamus scelerisque ullamcorper auctor. Etiam a facilisis ex. Etiam ut dui at elit lacinia sodales et quis neque. Vestibulum malesuada massa velit, eget aliquam mauris elementum eget. Praesent dapibus mauris a nisl porta posuere. Etiam eu ex nec eros dapibus rutrum. Praesent tincidunt urna eros, eu vestibulum sem dapibus ac. Vivamus sodales accumsan tempor.
Albert Chon
Andrew Darrell
Brendan Kissane
Candy Bobonis y William Lockwood
Carlos M. Meléndez y María C. Umpierre
Carmen Báez
Cheryl Hartup y Javier Bonnín
Dennis Rivera y Terry Bischoff
Devon y Dan Morehead
Diana Pérez y Blas Fonalledas
Enrique Vila del Corral
Herb Allen y Mónica De la Torre
Jeannette y Francisco González
Joaquin B. Viso y Olga Lizardi
José y Yaskira Ordeix
José Rafael Fernández y Marechy Bernal
Kristin Ehrgood y Vadim Nikitine
Drs. Liliana M. Arabía y Félix V. Matos Rodríguez
Lisette Núñez y William Berry
M Salomé Galib y Duane McLaughlin
Dra. Margarita Garriga
Megan Parisi
Miguel A. Soto-Class y Michelle Sugden Castillo
Dr. Peter Castro
Robert Iscaro y Fernando Martínez
Senador y Sra. Mack Mattingly
Virginia Almendarez y Stephan Wall
Special Collaboration
The Herrans Group
TVEX
Seedling Partner
Oriental
Soil Partners
Fulcro Insurance
Interlink
Sowing Partner
Liberty Foundation
EcoEléctrica
Harvest Partners
Dulce Caña
Grupo Óptima
Hub International PR Inc.
Motorambar
PR Farm Credit
Universal Insurance
Walmart
Compost Partners
Avory & Co.
Plaza Food Systems
Semillero Partners
Vidal, Nieves & Bauzá LLC
Cocktail Collaborator
Destilería Serrallés
Diana Betancourt
Individual Reservations
787.636.3031
Awilda Muñiz Ruiz
Corporate Sponsors
787.354.2560
paralanaturaleza.org
#paralanaturaleza
