Jannette Berrios

Jannette Berríos has over a decade of experience in the Culinary Arts within the Hospitality Industry.  She began her professional career in 1998 at the San Juan Ritz Carlton Hotel, Spa and Casino, where she held various positions, such as:   Banquet Chef, Sous Chef and Chef de Cuisine.  At the San Juan Ritz Carlton, she specialized in international cuisine under the mentorship of Chef Alain Gruber.    Chef Berríos also lent her talent to the Atelier Restaurant at the Central Park Ritz Carlton in New York City and at The Dining Room of the Ritz Carlton Atlanta.  These two landmark properties allowed her to enhance her culinary skills with French and Mediterranean Cuisine.

In 2006, Chef Jannette joined Norwegian Cruise Lines, where she held the positions of Executive Sous Chef of various cruise ships like:  Pride of Hawaii, Pride of America, Pride of Aloha and Norwegian Wing.   At sea, she managed the daily operations of six international restaurants and while travelling through the Hawaiian Islands developed her talents and passion for the Pacific Rim Cuisine.

In the summer of 2007, Berríos was appointed Executive Chef at the cruise ship The World of the Resident of the Seas.   This lead her to experience the most important Mediterranean and African Ports, including:  Barcelona, Lorraine, Venice, Civitavecchia, Dubrovnik, Havre, Dakar, São Tomé, Lüderitz and Cape Town.

In her young career she has received invaluable awards and recognitions.  In 2002, she was the first woman selected for the Puerto Rico Culinary Team winning a Gold Medal, and also awarded with the Gold Medal Caribbean Atlantic Competition.  In 2005, she received the Chaine des Rotisseurs Silver Medal at the USA Finals; being the youngest member ever elected to the San Juan Chapter.  

Since October 2007, Berrios is giving her broad international culinary talents and Puerto Rican flavor to La Concha Resort’s restaurants as the Executive Chef