Latino Chef Vivoni’s World Stage Culinary Innovation [Recipe]
Puerto Rican chef Ventura Vivoni’s trajectory from the Mountains of Adjuntas to the World Stage of Culinary Innovation
Chef Ventura Vivoni stands as a beacon of Puerto Rican culinary artistry, seamlessly blending tradition with innovation. His journey from the verdant mountains of Adjuntas to international acclaim is a testament to his passion, resilience, and commitment to his roots.
Roots in Adjuntas: A Culinary Awakening
Born amidst the lush landscapes of Adjuntas, Puerto Rico, Vivoni’s early life was steeped in the rich traditions of his homeland. Raised on his family’s historic coffee plantation, Hacienda Luz de Luna, established in 1887, he developed a profound appreciation for nature and agriculture. His mother introduced him to the flavors of traditional Puerto Rican cuisine, igniting a lifelong passion for cooking. The diverse culinary influences from his paternal Lebanese heritage and his maternal grandmother’s gastronomic enthusiasm further enriched his palate and understanding of global flavors.
Educational Pursuits and Global Exploration
Driven by an insatiable curiosity, Vivoni pursued formal culinary education at the Instituto de Banca y Comercio in San Juan. His quest for knowledge led him to various international kitchens, including a position as Executive Chef at the Coyaba Beach Resort in Grenada at the age of 27. Here, he managed two restaurants and trained the island’s culinary team for the Taste of the Caribbean competitions.
Vivoni’s global culinary journey extended to Spain and France, where he immersed himself in local cuisines, visited vineyards, and explored traditional markets. These experiences broadened his culinary horizons, allowing him to infuse Puerto Rican cuisine with international flavors.
Restaur-Arte Vida Ventura: A Culinary Sanctuary
Returning to his roots, Vivoni transformed his family’s Hacienda Luz de Luna into Restaur-Arte Vida Ventura, a unique dining experience that marries history, nature, and haute cuisine. This establishment offers guests a seven-course meal that showcases the richness of Puerto Rican ingredients, all set against the backdrop of the island’s mountainous beauty.
Media Presence: Sharing Puerto Rico’s Flavors
Vivoni’s passion for promoting Puerto Rican culture led him to host “Travesías con Sabor,” a television program on WIPR. The show takes viewers on a journey through the island’s agricultural landscapes, highlighting local ingredients and traditional cooking methods. Filmed entirely on location, it emphasizes the importance of local produce and the stories behind them.
In addition to “Travesías con Sabor,” Vivoni has appeared on international platforms, including the Food Network’s “Cutthroat Kitchen” and the Fine Cooking Channel’s “Movable Feast,” further showcasing Puerto Rican cuisine to global audiences.
Entrepreneurial Ventures: Chulería en Pote
Embodying his commitment to healthy and flavorful cooking, Vivoni launched “Chulería en Pote,” a 12-spice adobo seasoning. This product reflects his dedication to sharing Puerto Rican culinary traditions while promoting health-conscious choices.
You can get some Chuleria here
Recognition and Impact
Vivoni’s innovative approach to cooking and dedication to cultural preservation have earned him recognition as one of Puerto Rico’s emerging culinary superstars. Publications like “Food and Wine Magazine” and “Que Pasa” have highlighted his contributions to the culinary arts. His work continues to inspire a new generation of chefs and food enthusiasts, emphasizing the richness of Puerto Rican cuisine on both national and international stages.
Through his culinary artistry, entrepreneurial spirit, and media presence, Chef Ventura Vivoni exemplifies the fusion of tradition and innovation, bringing the flavors of Puerto Rico to the world.
Recipe:
Mahi-Mahi Kebab with Coconut Rice and Cilantro Sauce
If you’re looking for a quick and easy recipe, check out this one I made today on Un Buen Día on WIPR. ¡Atúkiti!
Mahi-Mahi Kebab with Coconut Rice and Cilantro Sauc
Ingredients for the mahi-mahi kebab:
- 2 mahi-mahi fillets
- Bamboo or wooden skewers
- Red onion, cubed
- Tomato, cubed
- Pre-cooked pumpkin chunks
- Chulería en Pote Criollo seasoning
- Sesame oil
- Olive oil
- Fresh ginger
Instructions:
🍴 On a grill or skillet, cook the pumpkin pieces seasoned with Chulería.
🍴 Cut the mahi-mahi fillet into chunks (use the first piece as a guide to keep all pieces even).
🍴 Season with sesame oil, lime juice, and Chulería en Pote Criollo.
🍴 Grate a bit of fresh ginger over the mahi-mahi pieces.
🍴 To assemble the kebabs, alternate pieces of mahi-mahi, pumpkin, and red onion on the skewer. Grill and drizzle a little olive oil on top.
Ingredients for the cilantro sauce:
- Cilantro
- Peanut butter
- Sesame oil
- Honey
- Salt
- Grated ginger
- Grated garlic
- 1/2 lemon
- Water
Instructions:
🍴 Mix all ingredients in a bowl and add finely chopped cilantro.
🍴 Add a little water and lemon juice to adjust the consistency.
Ingredients for the coconut rice:
- 2 dried chiles
- 1 tablespoon butter
- 5 garlic cloves
- 1/4 chopped white onion
- Shaved coconut pieces
- 2 cups of rice
- 1 tablespoon sesame oil
- 1/2 cup coconut milk
- 5 slices of ginger
- 2 cilantro roots, chopped
- 2 culantro (recao) leaves
- 5 turmeric slices
- 2 pinches of salt
- 1/2 cup coconut milk (additional)
- 2 cups water
Instructions:
🍴 In a skillet, heat the sesame oil, butter, dried chiles, garlic, onion, ginger, cilantro roots, and turmeric.
🍴 Add the coconut shavings and lightly sauté everything.
🍴 Add the rice, sauté, then pour in the coconut milk and water.
🍴 Cook on high heat until it begins to boil, then reduce to medium heat to finish cooking.
Let me know if you’d like this turned into a printable or formatted recipe card!
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