Elvin Rosado Agosto

Native of Vega Alta and graduated from the University of Puerto Rico, Carolina Campus in 2004, Elvin T. Rosado Agosto obtained a Bachelor Degree of Hotel and Restaurant Administration. By then, he had practiced his skills at the Omni Rosen Hotel in Orlando, Florida (1996), and was part of “opening team” at the Ritz-Carlton Hotel in Puerto Rico (1997), where he worked for six years. Here he developed his formation in all areas of international cuisine. His specialty was Broths and Sauces, becoming Chef de Partie and the “Saucier” at the hotel during the last three years he worked in the company. While being part of the Ritz-Carlton team, he worked as Professor of Culinary Arts in 1999 at the Golden E. Vocational Institute Méndez (IVAEM) in Caguas. In 2003 he decided to devote himself full-time as an educator being part of the founding team Sub-Director of the Culinary Arts and Pastry Programs of the Universal Career Institute in Hato Rey Humacao and Manati, where he worked for a year.

 In 2004, he decides to accept greater professional challenges and executed as Consultant Chef at Restaurant Piccolo and Posto in Caparra for three months, then he begins work as Executive Sous Chef and part of the “opening team” then newly opened Holiday Inn San Juan.

By January 2005 he became part of the Culinary Team of Puerto Rico, which he won the gold medal and also won individual gold medal and being second in the Caribbean competitions “Taste of the Caribbean” held in Miami, Florida in June the same year. By September 2005 he was promoted to Executive Chef at the Holiday Inn San Juan, where he worked until August 2008. He belongs to different organizations such as the Puerto Rico Hotel and Tourism Association (PRHTA), American Culinary Federation (ACF), Caribbean Hotel Association (CHA)

In 2008 he was selected as the new “Coach” for the National Culinary Team of Puerto Rico who won a gold medal in the competitions, “Taste of the Caribbean held at the Caribe Hilton in San Juan in June 2009. He continues as “Coach” of the National Culinary Team of Puerto Rico and for the past four years he has brought several major awards to the island. Puerto Rico in 2011 brought nine awards, including three gold, two silver, and for the first time awarded to the Puerto Rico team “Spirit of the Competition” award given to most highlighted and professional team in the competition. In June 2012 Joint with the Puerto Rico National Culinary Team has brought The Team of the Year Award and another 16 Medals and awards including 10 gold, 3 silver and 1 bronze, in the Taste of the Caribbean Competition held in Miami Florida.

In 2010 he served as Executive Chef of the Central American and Caribbean Games Mayaguez 2010. The chef was in charge a total of 100 chefs producing a total of 160,000 plates of food during the 15 day of sporting event.

At the end of the Central American Games he was incorporated as Sous Chef at the Embassy Suites Dorado del Mar Resort and Casino.

The chef was a professor of culinary arts at the University of Puerto Rico, Carolina Campus and College in Bayamon ICPR JR. In August 2011 Started in the University of Puerto Rico at Carolina as an Executive Chef who leads the “UPR Food System” project. In July 2012 the Chef came back to Embassy Suites Hotel Dorado del Mar. In November 2012 He received the Award of Excellence by the Institute of Culture of Vega Alta his Home Town for his contribution in the Gastronomy of the Island. Recently Chef Rosado started as a part of the culinary team of Sheraton PuertoRico Convention Center as Chef de Cuisine in Charge of all Outlets of the Hotel.

Chef Rosado defines his cuisine as a fusion of Caribbean flavors, French and Oriental. He is a fan of combining spices.  He defines his style as “classic/creative.”