The Condado Vanderbilt Hotel has named Chef Ciarán Elliott as the new Executive Chef of its fine dining restaurant, 1919, bringing a seasoned culinary professional with experience in several Michelin-starred kitchens to one of San Juan’s most established dining rooms.

Chef Elliott trained at Restaurant Patrick Guilbaud in Dublin, Ireland’s two-Michelin-starred flagship, where he was recognized as Euro-Toques Ireland’s Young Chef of the Year. He went on to work in a number of prominent European restaurants, including Arzak and Akelarre in Spain, Frantzén in Stockholm, Hertog Jan in Bruges and Chapter One in Dublin.

He later joined Thomas Keller’s Per Se in New York City, spending nearly five years at the three-Michelin-starred restaurant and rising to the position of Sous Chef. In 2020, he relocated to Puerto Rico and co-founded Pio Pio, a small chef’s counter and wine bar in Old San Juan known for its focus on local ingredients and concise, technique-driven dishes.

At 1919, Chef Elliott is introducing a revised menu that combines Puerto Rican products with contemporary techniques. Dishes include roasted leeks with Burgundy truffles, grilled squid stuffed with artisanal morcilla, and a cheese soufflé made with Capaez cheese from Vaca Negra in Hatillo. The restaurant also plans to add chef’s counter events and expanded wine-paired dinners.

Hotel officials said the appointment reflects the property’s strategy to continue developing 1919 as a leading fine dining option in Puerto Rico.