ENRIQUE LUIS PIÑEIRO FIGUEROA - CHEF DE PUERTO RICO
He started in the kitchen at the age of 11. His mother worked during the day and studied at night, so Enrique, among other tasks, helped his mother in the kitchen; from there arises his passion for it. His first contact with food outside his home was when, at the age of 16, while he was studying in high school, he worked in the butcher's area of a supermarket.
He began working at the age of 18 in the professional kitchen and worked in Puerto Rico at the San Juan Grand Beach Resort & Casino Hotel.
He has a bachelor's degree in "Culinary Arts Management" from the prestigious "Culinary Institute of America" in Hyde Park New York. She worked for a year at the three Michelin star restaurant “El Raco de Can Fabes” with Chef Santi Santamaria in Barcelona, Spain. In 2003-04 she worked as Executive Chef of the Madrid-San Juan Restaurant at the Caribe Hilton Hotel, a Spanish and Puerto Rican restaurant. In 2005, she opened his first restaurant called “Bokaito”.
He was a member of the Puerto Rican national culinary team in 2004, where he won Gold and Silver medals. That same year he was the winner of the "Buen Provecho" competition at the Caribe Hilton Hotel. He has worked as a Culinary Arts professor in three of the main cooking schools in Puerto Rico.
In 2006, he was proclaimed the winner of the “Reality show” “Operation Chef”. That made him the main figure in the television space for three years. In 2007, he was named one of the best 10 New Chefs in Puerto Rico. In 2009 he was selected Ambassador of the Culinary Arts at the Puerto Rican Parade in New York City.
He launched his own line of products (seasonings, stir-fries, ground garlic, among others) more than 12 years ago, which bear his name "Chef Piñeiro's".