You’ve taken a recent trip to Washington D.C. to learn in other kitchens.  Which D.C. restaurant kitchens were you fortunate enough to spend some time?
I went to work for Chef Jose Andres in Jaleo (traditional Spanish tapas), Café Atlantico (Nuevo Latino + it’s avant garde “mini Bar”) & Zaitinya (Greek mezze). I spent a total of two weeks in D.C., mainly in Chef Jose’s kitchens.  I wanted to experience the “best tapas (small plates) restaurants in the country”.  

I was also very fortunate to squeeze in Rosa Mexicana (Fine Mexican & Taverna del Alabardero (traditional fine Spanish & tapas).  I've got to tell you that I had a great time in all these kitchens.  The chef’s and their staff made me feel very welcomed, The more I showed them I wanted to learn from them, the more the wanted to show me their stuff & share their experiences. Kitchens are changing!What, if anything, did you bring back with you from D.C.?
I did learn new techniques like airs, warm gelees, fruit “raviolis”, puffed grains.  Also making phylo from scratch, and kibes from a Lebanese chef.  I learned to use a few ingredients new to me like lebne, sumac & fresh avocado leaves, etc.
For the most part gained self-confidence. I got to experience first hand some of the top restaurants in my field (Latino New World Cuisine & Tapas) & found out that my cuisine & standards are at their level.
 
Owning a tapas restaurant, have you considered taking a similar trip to Spain?
Yes definitely.  I have taken numerous “virtual trips” to Spain & I can’t wait to experience it, work it, drink it & EAT it. I’m hoping to go in the next few months for fun & “recon” vacation to Barcelona and in the future I’m planning on a working trip, I really want to cook in the kitchens of Ferran Adria’s (el bulli), Joan Roca (el celler de Can Roca) or Andoni l. Aduriz (Mugaritz). I'm keeping my fingers crossed.
 
Who was the greatest influence for you as a chef?
Giovanna Heyke (my first chef) at the El San Juan Hotel & Casino, in Puerto Rico.  She inspired my career and gave me the basis to build on.Pura Vida has now been open at least two years, what has been your biggest challenge date?


Pura Vida has now been open at least two years, what has been your biggest challenge date?
We have been open for a little over 3 years.  Our biggest challenge has been overcoming the numerous misconceptions of the restaurant and its cuisine. For example, the fact that I'm Puerto Rican doesn't means that we serve rice & beans, lechon asado, etc. (which I love).  Some thought that we would cook traditional Spanish food because we are a tapas restaurant.  We are a Latino American tapas restaurant that serves "Latino New World Cuisine".

Cooking: Art, Craft or Science?
I think that in cooking, craft & science meet and play together, and sometimes they create "art” (I think that in art, as in beauty, is all in the eye of the beholder).

What is the most memorable meal you have ever had?
This is difficult to answer but as far as high-end restaurants I'd say Patria (Douglas Rodrigez), Lespinasse (Gray Kunz), Seeger's, Jamin (Benoit Guichard), Hostellerie des Clos (Michel Vignaud), Pikayo's (Wilo Benett)…I will always remember this as a whole experience kind of meal, great wine, great service, awesome food and a hefty bill. But my favorites are BBB (Bueno, Bonito, Barato) meals.   They may be missing some aspects of a fine meal but it is the food that I remember the most.   For example, Land Crab Alcapurrias @ Piñones (P.R.); Lechon Asado @ Guavates (P.R.), Puerco Frito with rice & beans @ side stand (D.R.); Achiote grill chicken with Xnipac @ dirt road side stand (Yucatan); Fresh Halibut Tempura @ picnic in the "woods"(Alaska); just caught raw sweet shrimps @ a boat off the pacific shore (Costa Rica); Epoisse, Rockfort, Jambon Parsille & country bread in our rental car on the highway (Beaune, Fr.) in route to Gruyere, (Switzerland); fresh strawberries chantilly @ in a taxi in traffic from hell in the mountains near Caracas(Venezuela) etc.….

What can we expect from Pura Vida in the near future?
Expect us to get better as we and our staff mature. Expect new Latin American and Spanish ingredients as they get more popular and available in our market.  New techniques and as I learn more through my real life and virtual trips & a "constant" influx of new dishes and flavors as I cook and experiment with those ingredients and techniques.