Chef Ángel David Moreno is bringing well-deserved attention to the culinary scene of Puerto Rico’s southern coast.
Born and raised in the municipality of Guayama, Chef Ángel David Moreno has turned his deep-rooted love for Puerto Rican food into a powerful culinary mission that led him to be recognized as a 2025 James Beard Awards Foundation finalist for Best Chef: South.
From his early days recreating family recipes with his parents to sharpening his skills under culinary giants like Emeril Lagasse and Grant Achatz, Moreno’s journey has been fueled by purpose. To him, cooking is about more than just technique—it’s a way to share stories, uplift communities, and celebrate culture. Leading and creating the popular restaurant Gallo Pinto, he is redefining Boricua cuisine by blending cultural heritage, global technique, and Afro-Caribbean flavors that celebrate the richness of the Island’s South Region, all while staying rooted in his hometown. His mission is clear: to inspire, to represent, and redefine Puerto Rican cuisine—with every dish he serves.
Set in a beautiful colonial house, El Gallo Pinto delivers bold, punchy, and globally inspired flavors.
Chef Ángel David Moreno was named a 2025 James Beard Foundation Awards finalist for Best Chef: South.
Exploring Culinary Paths: Share your journey of becoming a chef in Puerto Rico.
What sparked your passion for cooking?
As a child, I was raised by parents who enjoyed every step of the cooking process, always with the purpose of bringing our family—and the friends who visited us—together. My mom loved baking desserts, while my dad introduced me to different flavors by exploring cuisines from other cultures. We often tried to recreate dishes from restaurants we visited to expand our knowledge. It was a delightful experience overall.
I knew I wanted to become a chef around the age of 16. I began my career as a commis (apprentice) for a pastry chef, eventually worked with a French chef, and started my academic journey at Ana G. Méndez University. After finishing my studies in Puerto Rico, I attended Johnson & Wales University in Miami, Florida, where I started working with Chef Emeril Lagasse. I continued learning and working under great chefs in Miami, trained with Grant Achatz in Chicago, completed a stage (apprenticeship) in Spain, and earned a ProChef Certification from the Culinary Institute of America in New York. Through it all, my roots and desire to give back to my hometown remained strong.
El Gallo Pinto is a popular restaurant in the town of Guayama.
Culinary Style and Philosophy
How do you define your approach to cooking? Can you explain your culinary philosophy?
After 25 years of experience, I would describe my approach to cooking as a modern take on Puerto Rican cuisine, rooted in French culinary techniques and enriched by Afro-Latin influences with a Caribbean flair.
Influence of Puerto Rican Culture
In what ways do Puerto Rico's culture and locales shape your culinary creations? How do you strike a balance between traditional methods and innovative practices in your kitchen?
The influence of Puerto Rican culture is very present in my style of cooking, although the Spanish and African heritage plays a major role as well. Being in the Caribbean, tropical ingredients also make up a big part of our culinary style.
Must-Try Dishes
What is one signature dish that every visitor should experience at your restaurant or through your culinary services?
Oysters au gratin, pumpkin hummus, goat cheese balls with Caribbean cherry sauce, our surf & turf, and of course, natilla de vainilla (vanilla custard) with olive oil and Maldon.
Taste the bold flavors of El Gallo Pinto.
Puerto Rican Cuisine Essentials
From your perspective, which dish quintessentially represents Puerto Rican cuisine and why?
At Gallo Pinto, the barbacoa salmon that is served with sautéed sweet potatoes, spinach, lemon butter, and crispy onions.
Visitor's First Bite
What dish would you recommend to someone new to Puerto Rican cuisine?
Alcapurria.
First-Time Diner Tips
Do you have any advice for individuals dining in Puerto Rico for the first time?
Go to the mountainside, the coast, and look for great local chefs.
Local Dining Favorites
Could you share a few of your favorite local eateries?
Orujo, Verde Mesa, Cocina al Fondo, Vianda, Rancho de Apa, Fogón de Lula, La Factoría, and Rex Cream.
Hometown Pride
Which municipality in Puerto Rico do you hail from? What do you cherish most about your hometown?
I’m from Guayama, a town that perfectly blends the coast and the mountains. What I cherish most are fishing, enjoying frituras (local fritters), and stopping by Cano's Bakery and El Suarito.
Local Exploration Recommendations
Where should visitors go, or what activities should they partake in when visiting your town?
When visiting my town of Guayama, I recommend heading to the Pozuelo area to enjoy the beautiful bay views, exploring the historic Molino de Vives, and visiting Casa Cautiño.
Rapid Fire Questions
Discover Chef Ángel David Moreno's favorites.
Domplines
Learn More
Puerto Rico’s beaches invite you to explore responsibly and embrace sustainability.
Playa Boquerón
Learn More
Casa Vieja in Ciales and La Alcapurria Quemá in Santurce.
Learn More
Without!
Learn More
The West side.
Learn More