For La Faena's Chef Kevin García, cooking is an act of awareness and a way to showcase Puerto Rican culture on every plate.
His culinary journey began with a passion for chocolate sculpting, but it evolved into something deeper: a calling to cook with purpose and honor Puerto Rico's land and history through food. After spending time abroad and working in agroecological farms, García returned to the Island with a sharpened perspective and a mission to spotlight the richness of what grows here now. From his rural hometown of Hato Nuevo in Guaynabo to the tables at La Faena, García —a 2025 James Beard Awards Finalist for Best Chef: South— is reformulating Puerto Rican cuisine by sourcing from the new generation of local farmers, honoring ancestral recipes, and inviting guests to taste something deeply Boricua.
In this Q&A, García reflects on his path and his philosophy, and shares where to find Puerto Rico's true soul, far beyond the tourist trail.
From the backyard to the table, La Faena Agro Cocina highlights native ingredients in a modern criollo menu full of flavor.
La Faena's Chef Kevin García.
Exploring Culinary Paths: Share your journey of becoming a chef in Puerto Rico.
Share your journey of becoming a chef in Puerto Rico. What sparked your passion for cooking?
I started out wanting to work with chocolate sculpture. I worked at Sweet and Cakes and, while exploring study options, I enrolled at the Instituto de Banca in Hato Rey. Thanks to an assignment, I got my first job in a kitchen at El Burén, a restaurant in Old San Juan by Chef Aleix Bartolomei. After several years in Florida and volunteering on agroecological farms, I returned to Puerto Rico with a clearer vision of ingredients and their origins. I began working at Verde Mesa, under the direction of Chef Gabriel Hernández, and that experience was key in inspiring me to launch La Faena.
Culinary Style and Philosophy
How do you define your approach to cooking? Can you explain your culinary philosophy?
My approach to cooking is rooted in bringing to the table what’s being grown in Puerto Rico today. I’m interested in highlighting ingredients from the new agriculture, those that were thought for a long time couldn’t grow here. To me, an ingredient's value and quality depend on its contribution to a conscious food system. Cooking isn’t just about transformation —it’s about honoring the origin and impact of every product.
La Faena in Guaynabo.
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?
Culture is our starting point. It’s what defines us and fuels our culinary creativity. I want each dish to include elements that feel familiar to our visitors. The balance between tradition and innovation comes from connecting our grandparents’ recipes with the work of a new generation of farmers. That’s where the magic happens.
Enjoying authentic Puerto Rican food is a highlight for many visitors.
Must-Try Dishes
What is one signature dish that every visitor should experience at your restaurant or through your culinary services?
One dish everyone should try is the:
Arroz mamposteao with agroecological red beans del Josco Bravo, quinoa piononos, and galangal aioli. It showcases our land, our harvest, and how we can turn the everyday into something extraordinary.
Puerto Rican Cuisine Essentials
Quintessential Puerto Rican Dish
From your perspective, which dish quintessentially represents Puerto Rican cuisine and why?
For me, the arroz maposteao with red beans represents the essence of Puerto Rico’s campesino (farmer) culture. It’s a recipe rooted in origin and tradition.
Visitor’s First Bite
What dish would you recommend to someone new to Puerto Rican cuisine?
Asopao de gandules (pigeon pea stew) with breadfruit tostones. It’s a delicious combination that captures the flavor of our Island’s countryside.
Mirador Villalba-Orocovis.
First-Time Diner Tips
Do you have any advice for individuals dining in Puerto Rico for the first time?
Don’t be afraid to explore rural areas. Visit bars and restaurants where Puerto Rican cuisine is lived and not just served.
Local Dining Favorites
Could you share a few of your favorite local eateries?
India House in San Juan, along with Clave Sol and Capriccio’s Coffee Shop in Guaynabo.
Guaynabo's main town square.
Hometown Pride
Municipality Origins
Which municipality in Puerto Rico do you hail from? What do you cherish most about your hometown?
I’m from the rural zone of Guaynabo, specifically the Hato Nuevo barrio. What I cherish most is being born and raised here, studying in the public school system, playing in the sports complex that now bears my uncle’s name, and feeling proudly local.
Local Exploration Recommendations
Where should visitors go, or what activities should they partake in when visiting your town?
Book a tour with Ruta Nativa in Hatillo or Pure Adventure in Ceiba. Also, visit Parque Forestal La Marquesa in Guaynabo, just minutes from La Faena Agro Cocina. And be sure to stop by Capriccio’s Coffee Shop, a cozy spot perfect for recharging.
Rapid Fire Questions
Read on to find out his answers!
Puerto Rican fritters.
Relleno de apio (stuffed celery). It’s uncommon, but so delicious.
Learn more!
Playa Colorá in Fajardo.
Cabezas de San Juan in Fajardo.
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Puerto Rican traditional food.
El Guayabo in Guaynabo.
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People dancing salsa.
Danceable Salsa, always!
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Puerto Rican pasteles.
Without ketchup, PLEASE!
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Relax in a beachfront hammock and enjoy our Island’s serene ocean views.
Exploring the countryside, hopping from bars to restaurants, and ending in a hammock by the sea.
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