IThis week on Flavors Unknown, I travel to San Juan, Puerto Rico to speak with Chef Carlos Portela, the visionary behind Orujo Taller de Gastronomía — a genre-defying restaurant where there’s no printed menu, no scripted experience, and no boundaries between kitchen and guest.
With up to 25 ever-evolving courses rooted in fire, fermentation, and emotionally charged memory, Chef Portela is redefining what Puerto Rican cuisine can be. From his decision to eliminate gas systems and cook exclusively over wood fire, to sourcing 100% local ingredients — even sending foragers into the wild — Carlos is building a culinary philosophy rooted in place, process, and presence.
In this episode, we explore:

How his grandmother’s kitchen shaped his food philosophy
Why he almost became a magician instead of a chef
The story behind the name Orujo
His approach to inspiration, failure, and reinvention
Why cooking is not a job, but a way of life

This is a deep, raw, and radical conversation that challenges what a restaurant can be — and how chefs can reimagine identity through food.

What you’ll learn from Chef Carlos Portela

4:29 – Carlos Portela’s Early memories of Puerto Rican markets and cooking with his grandmother
6:42 – The philosophy he inherited from his grandmother’s kitchen
8:04 – Why he once dreamed of being a magician — and how cooking became his magic
8:18 – His classical culinary training at Johnson & Wales
10:59 – The meaning behind Orujo and its core mission
10:59 – Why each dish must include at least one local Caribbean ingredient
12:56 – Eliminating gas systems in favor of 100% wood-fire cooking
13:56 – How Orujo serves up to 30 courses — with no printed menu
13:56 – Calling each course an “inspiration,” not a dish
15:38 – Ensuring no two visits to Orujo are ever the same
16:22 – Exploring Puerto Rico’s rich varieties of root vegetables
18:44 – Culinary applications of local taro root
20:02 – How his team of foragers introduces wild ingredients weekly
25:54 – The rigorous conditioning process for new cooks
27:19 – Why Carlos Portela calls Orujo a “workshop,” not a restaurant
27:19 – The pushback he received when eliminating menus
32:15 – Weekly rituals: Tuesday deep cleaning, Wednesday ingredient drop
35:50 – The 1% of wild experiments that become breakthrough moments
36:50 – His mission to put Caribbean cuisine on the global stage
36:57 – The four cultural pillars influencing Puerto Rican food
40:27 – Why he resists the “Creole cuisine” label
42:56 – His cautionary take on “passion” in the kitchen
43:33 – Why, for Carlos, cooking is a lifestyle — not a job

Beyond the Mic: My Stories in Print


A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar.
Publication date: Tuesday, January 27, 2026
Pre-order the book here!


“Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry.
Get the book here!
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Chef Sheldon Simeon


Chef Andy Doubrava


Chef Nina Compton


Chef Jacques Pepin
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Links mentioned in this episode
Orujo Taller de la Gastronomia
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