Condado Vanderbilt Hotel Welcomes Ciarán Elliott to 1919 as Executive Chef Pioneering a New Era of Culinary Excellence at San Juan

Published on December 5, 2025

The Condado Vanderbilt Hotel in San Juan, Puerto Rico, has announced the appointment of Chef Ciarán Elliott as the new Executive Chef of its celebrated 1919 Restaurant. This significant change comes at a pivotal moment for the restaurant, renowned for its rich history and world-class fine dining. Chef Elliott, whose impressive background spans prestigious Michelin-starred kitchens, is set to lead 1919 into a new era of culinary excellence.

Chef Ciarán Elliott’s Culinary Journey

Chef Elliott’s journey to 1919 began in Ireland, where he honed his craft at the two-Michelin-starred Restaurant Patrick Guilbaud. His exceptional talent was recognized early on when he earned the Euro-Toques Ireland’s Young Chef of the Year award. Over the years, Chef Elliott worked in some of the world’s most prestigious kitchens, including Arzak and Akelarre in Spain, Frantzén in Stockholm and Hertog Jan in Bruges. His expertise reached new heights during his time at Per Se in New York, one of the most demanding three-Michelin-star restaurants, where he advanced to the position of Sous Chef. This extensive experience has shaped Chef Elliott’s culinary philosophy, focusing on precision, creativity and an unwavering commitment to quality.

Bringing Global Expertise to San Juan

In 2020, Chef Elliott relocated to Puerto Rico and co-founded Pio Pio, an intimate wine bar and chef’s counter in Old San Juan. Pio Pio quickly became a destination for both locals and visitors, showcasing Chef Elliott’s ability to blend luxury and approachability while highlighting Puerto Rican ingredients. The success of Pio Pio demonstrated his skill in combining global techniques with local flavors, a philosophy he plans to bring to 1919 Restaurant.

The Vision for 1919 Restaurant

1919, named after the year the Condado Vanderbilt Hotel was established, holds a special place in Puerto Rico’s culinary landscape. It is a restaurant that has continuously set the bar for fine dining and Chef Elliott’s appointment is seen as a strategic move to enhance its standing as a leading dining destination in San Juan. Ben Tutt, Managing Partner of The Condado Collection, expressed his confidence in Chef Elliott’s ability to elevate 1919, noting that his experience, creative vision and respect for Puerto Rico’s ingredients align perfectly with the restaurant’s commitment to seasonality and sustainability.

A New Era of Dining Excellence in Puerto Rico

Under Chef Elliott’s leadership, the 1919 menu is expected to feature a sophisticated balance of global influences and local ingredients. His culinary philosophy emphasizes purity of flavor, precision of technique and approachable elegance. Some of the new dishes will include roasted leeks with Burgundy truffles, grilled squid stuffed with morcilla and a classic cheese soufflé made with local Capaez cheese. These dishes exemplify the sophisticated yet grounded approach that Chef Elliott is known for.

In addition to the reimagined menu, Chef Elliott plans to introduce interactive dining experiences, such as chef’s counter events and wine-paired dinners. This initiative will allow guests to engage directly with the culinary team and learn about the stories behind each dish, offering a more personalized dining experience. This approach aligns with current trends in the food and beverage industry, where diners seek deeper connections with their meals and the chefs who prepare them.

Chef Elliott’s appointment signals a bright future for 1919 Restaurant and reaffirms Puerto Rico’s growing reputation as a premier culinary destination. His commitment to innovation, local sourcing and world-class technique is expected to keep 1919 at the forefront of fine dining in San Juan for years to come.