Carlos Portela is a Puerto Rican chef and the founder and Executive Chef of Orujo Taller de Gastronomía in San Juan, a restaurant widely recognised for its creative and culturally grounded approach to Caribbean cuisine. Born and raised in Caguas, Puerto Rico, he studied culinary arts at Johnson & Wales University, where he built a strong technical foundation before returning to the island to develop his own culinary language.

Portela’s cooking is rooted in Puerto Rican identity, combining ancestral knowledge, endemic ingredients and contemporary techniques. His work draws inspiration from pre-colonial traditions while embracing modern precision, sustainability and respect for local producers. Through his cuisine, he aims to tell the story of the island’s landscape, history and people, placing ingredients and flavour at the centre of the experience.

Beyond the kitchen, Portela is an active educator and ambassador for Puerto Rican gastronomy, leading workshops, collaborations and international presentations across Europe and Latin America. His work has earned him numerous accolades, including recognition as Best Chef in the Caribbean and a Best Chef South finalist honour, as well as a One Knife distinction from The Best Chef Awards, marking a significant milestone for Puerto Rican cuisine on the global stage.