"When a restaurant with the pedigree of 1919 at Condado Vanderbilt Hotel makes a leadership change, the food and beverage industry takes notice. The appointment of Chef Ciaran Elliott as Executive Chef marks not just a personnel shift, but a transformative moment that promises to elevate one of Puerto Rico's most celebrated fine dining destinations to new heights. With his distinguished background spanning multiple Michelin-starred kitchens across Europe and New York, Elliott brings the kind of global expertise that hospitality industry leaders dream of securing."
"Born in York, England, and raised between England and Dublin, Ireland, Elliott's journey through the world's most prestigious kitchens began at Ireland's acclaimed two-Michelin-starred Restaurant Patrick Guilbaud, where he earned the distinction of Euro-Toques Ireland's Young Chef of the Year. His formative years included experiences that would make any food and beverage director envious: working alongside culinary masters at Arzak and Akelarre in Spain, Frantzen in Stockholm, Hertog Jan in Bruges, and Chapter One in Dublin."
"The pinnacle of Elliott's training came in 2015 when he joined Thomas Keller's three-Michelin-starred Per Se in New York City. For nearly five years, he honed his craft in one of America's most exacting culinary environments, rising to the position of Sous Chef. This experience at Per Se: where precision, discipline, and creativity converge: would prove instrumental in shaping his culinary philosophy."
Chef Ciaran Elliott joins 1919 at Condado Vanderbilt Hotel as Executive Chef, bringing extensive Michelin-starred experience from Europe and New York. He trained at Restaurant Patrick Guilbaud, Arzak, Akelarre, Frantzen, Hertog Jan, and Chapter One. Elliott worked at Thomas Keller's three-Michelin-starred Per Se in New York, rising to Sous Chef after nearly five years. His background emphasizes precision, discipline, and creativity. The appointment is positioned to transform 1919's culinary direction and elevate Puerto Rico's fine dining offerings. He earned Euro-Toques Ireland's Young Chef of the Year early in his career.
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