At 1919, we are passionately committed to offering up the freshest organic and local ingredients for each and every dish we create.
We believe in sourcing all our menu components with social consciousness ~ and always at the pinnacle of good taste.
We place the highest value on hand-selecting products that are local, artisanal, and home made in order to craft food that is truly flavor-forward ~ served up fresh and with a contemporary flair ~ from our kitchen to your table.
Chef Juan José Cuevas
Puerto Rico native and Culinary Institute of America honors graduate, Chef Juan José Cuevas began his professional career in 1995, at a three-star Michelin restaurant, Akelarre in San Sebastián, Spain. In 1997, he returned to the United States and continued enhancing his culinary skills as Tournant & Saucier for the Dining Room at The Ritz-Carlton, San Francisco under the internationally known Chef Sylvain Portay.
In July of 2000, Juan José joined the prestigious Alain Ducasse at the Essex House in New York as Saucier. Afterwards, he returned to Spain and completed an externship, staging at the Michelin-starred restaurant, El Raco de Can Fabes of Chef Santi Santamaría. In 2001, Juan José returned to New York as Sous Chef under Chef Christian Delouvrier of the legendary restaurant, Lespinasse. During his tenure at Lespinasse, the restaurant received the highest accolade a food critic for the New York Times can award a New York restaurant, four stars.
His next move was to join Chef Dan Barber at Blue Hill where they both obtained international recognition thanks to Juan José’s culinary skills and for Dan’s passion for the farm to table concept. Under the command of Juan José, Blue Hill was recognized and rated three-stars by the New York Times and one-star by Michelin. Later, Juan José joined Chef Ed Brown as Chef de Cuisine at Restaurant 81, achieving one star from Michelin during their first year.
In 2009, Juan José was awarded, Chef de l’ Avenir, (Chef of the Future) by the International Academy of Gastronomy. Juan José was the Executive Chef at The Pluckemin Inn at Bedminster, New Jersey during the following two years.
After many years honing his culinary craft alongside some of the most notable chefs in the world, Juan José returns to Puerto Rico as Executive Chef of the luxurious Condado Vanderbilt.
Sous Chef – Carol Reyes
Pastry Chef – Nasha Fondeur
PUERTO RICO RESTAURANT WEEK™ DINNER MENU
Choose one for each course
LITTLE GEM LETTUCE
Radicchio / Mozzarella / Mango / Cilantro Salad
Spicy Pineapple Vinaigrette / Garden Cilantro
Braised Lamb Shank / Preserved Lemon / Olives / Aleppo
Garden Lettuce / Pesto
SLOW COOKED ORGANIC SALMON
Fricassee of Vegetable / Crushed Basil / Pistou
ANGUS HANGER STEAK
Black Beluga Lentils / Spicy Spinach
“Ratatouille” / Pine Nuts / Crispy Rice
Passion Fruit Gelée / Espresso Granite / Coconut Cream / Crispy Rice
ASSORTED HOUSE-MADE ICE CREAM AND SORBET
1919 VANDERBILT SUNDAE
Champagne Sabayon / Tropical Fruit / Caramelized Popcorn / Mango-Parcha Sorbet
*Does not include tax or tip
Local ingredients: lettuce, cilantro, ají (peppers), mango, parcha (passion fruit)
Farm to Table