"Thank you all for providing the most incredible dinner experience of my life! It was a true honor to witness your craftsmanship. We were all absolutely thrilled with everything.

Chef, you are an extraordinary talent and a rare gem. Celebrating my 40th birthday amidst your blessings will be forever etched in my memory and heart.

You are genuinely a blessing to behold. Wishing you all the best, and I look forward to visiting you again!!!! THANK YOU!!!"

Rasheeda Purdie

"Orujo is the beautiful life project of Chef Carlos Portela, a place to relax and just go with the flow. The food is well thought out and delicious. The wines are amazing as well. One of my fav places on the island. You can taste the love and hard work. Gracias Familia!"

Chef María Mercedes Grubb

"A Masterclass in Modern Puerto Rican Cuisine

I had the honor of staging at Orujo while visiting San Juan, and the experience was nothing short of transformative. As a working chef, I’ve seen my share of kitchens — but what Chef Carlos Portela and his team have built at Orujo is on another level. Focused, precise, and deeply rooted in Puerto Rican identity with a modern, progressive lens. Technique is respected. Ingredients are allowed to speak.

Chef Carlos needs no introduction — he might not even be from this planet. There’s a kind of interstellar clarity to the way he moves, teaches, and creates.

Chef Tony brings the heartbeat of high-volume mastery to the team. Whether it’s a 25-course tasting or 200 covers across four seatings, his timing and command never waver. Tony is a philosopher in the kitchen — his calm presence, thoughtful observation, and sense of balance make him someone I’d follow without hesitation. It was an honor to work beside him.

Chef Sebastian, both a culinary student and a fisherman, carries himself with a level of intent that’s rare even in seasoned kitchens. Every move he makes shows purpose, curiosity, and respect for the craft. Watching him work gives me genuine hope for the next generation of chefs — focused, grounded, and already thinking beyond the plate.

Chef Danny, an Army brat of Puerto Rican descent born in Germany, brings a unique global lens to the kitchen. Equal parts culinary scientist and sommelier, he moves seamlessly between technique, theory, and terroir. His generosity and curiosity made the kitchen feel instantly welcoming. A sharp mind and loving spirit.

Chef Karen is, without question, the kind of chef every kitchen needs and few are lucky enough to have. Holding down garde manger with absolute precision, plating with an artist’s restraint, and quietly commanding the room with her presence alone — she’s as sharp as she is grounded. With a master’s in Human Resources and the soul of a pastry chef, there’s quite literally nothing she can’t do.

Her desserts? Worth flying to Puerto Rico for — full stop. Her balance of flavor and form is otherworldly. She carries grace like a blade — quietly, beautifully, and without apology.

Bien ah provecho, my friends. Until next time.

Carlos J
Executive Chef
Stagiaire, June 2025"

Carlos Jones