Chopping the food waste challenge
September 19, 2018 vuelo6

During their panel at the 2016 Agrohack Conference, four of Puerto Rico’s top chefs and restauranteurs discuss how technology and creativity can help curb food waste in the restaurant industry.

Roberto Treviño is a chef in Puerto Rico known for his appearances on Iron Chef: America and The Next Iron Chef. He is chef and owner of Budatai & Casa Lola in Condado. He has made numerous television appearances in Puerto Rico and in the US.

After more than 20 years working in kitchens, Chef Xavier Pacheco recently opened La Jaquita Baya in Miramar, Puerto Rico. His work honors Puertorrican cuisine and he often travels the island to find the best local ingredients. Pacheco is one of the founders and actual president of AGPR (Asociación Gastronómica Puertorriqueña), a new gastronomic movement focused in creating strong communication links among the different divisions of our local gastronomy (chefs, farmers, local cheese makers, bakers, butchers, fishermen, etc).

Spanning over 20 years of culinary experiece, Raúl Correa is the culinary force behind Zest and founder of Boutique Cuisine Catering & Kitchen Management consultancy. Correa is passionate about sustainability agriculture from both sides of the plate, food waste, and social causes. His accolades include: Silver Medal in “Chef of the Year” category and Gold Medal in “Best Culinary Team in the Caribbean”for Taste of the Caribbean 2014 and nomination for FOOD & WINE magazine’s “People’s Best New Chef 2013”.

Isaac Pacheco is the Executive Chef at The Caribe Hilton Hotel in San Juan, Puerto Rico.

AGROHACK is a premier agriculture innovation summit whose purpose is to propel agriculture as a sustainable source of growth and economic development.

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