Blazing across distinctions between chef, administrator and entrepreneur, Yamuel Bigio is a leading connoisseur in butchering and steak cooking in Puerto Rico. His fascination with top-quality ingredients and passion for the culinary arts has fueled a career marked by creativity, critical acclaim, and the redevelopment of revolutionary beef cuts and cooking techniques.
Bigio obtained a Business Administration degree from the University of South Florida and later trained at The Culinary Institute of America (CIA). While at the CIA he apprenticed at the famed David Burke and Donatella Restaurant in New York City. Soon after, the Puerto Rican native headed back to his hometown to become Executive Chef at Top Meat Restaurant. He describes the restaurant’s concept as a modern steakhouse creating and serving flavorful Puerto Rican flavors mixed with modern American Cuisine.
In 2007 he served as creative director at Top Burger in Ocean Park, where his focus was to create burgers using unexpected ingredients and meat combinations.
Most recently, he decided to tap into the Food Truck industry by unveiling YamBurger, a fresh and innovative take on burger preparation. For Bigio, one of the key reasons for his success in this endeavor is using the utmost quality in products. His creativity and talents have lead him to conceptualize a distinct flair of cuisine with touches of Puerto Rican flavors that he so relishes to incorporate in his creations.
Besides his work as a chef and restauranteur, Bigio is an active member of the American Culinary Federation and participates as the resident chef for “Pegate al Medio Dia” show at Televicentro (WAPA).