What a year. I started this year living in Oakland, CA. I left everything behind to pursue a career defining project in NYC.
So far this year we opened one Restaurant after another in
@printempsnewyork @cafejalunewyork ,
@salonvertnyc ,
@theredroombar , and
@maisonpasserellenyc .
I learned a lot about myself and the things I need to change in order to move forward and succeed. Along the way we struggled and also had some amazing triumphs. We made the Michelin App. Got on the Forbes “Best New Restaurants” List. Pulled off the Forbes Chef Gala in our beautiful restaurant. We got recognized by The New York Times for our Diri Ak Sos Pwa. We cooked with Daniel Boulud at the Centurion Lounge where he ate sweet plantain and peanut soup and absolutely loved it.
Not to mention we are starting 2026 off with Cayman Cookout by Chef Eric Ripert!!
While all this was happening I simply put my head down and worked so hard I sometimes forgot to celebrate our wins. I’m so proud of all of our team’s accomplishments this year. The never ending drive to succeed even though sometimes it felt like the odds were against us.
We didn’t just open one restaurant we opened FOUR In one of the most visible and Grand Openings in NYC in 2025. We made history and will continue to build the bricks that will create an everlasting legacy.
Shoutout to the Receivers, Porters, Dishwashers, Polishers, Runners, Backwaiters, Captains, Sommeliers, Bartenders, Expediters, Prep Cooks, Line Cooks, Sous Chefs, General Managers, Floor Managers, Directors of Operations, Beverage Directors, Controllers, Purveyors, Purchasers, Construction Workers, Security, Whole Foods (iykyk) and everybody else who touched this project Past & Present.
As a Chef I will continue to work to make sure this next generation of chefs pushes the boundaries within themselves and our great industry.
Sucio’s Just Getting Started!!
#chef #boricua #boriqua
