CHEF SABDIEL CORTÉS
Chef Sabdiel Cortés was born and raised in Puerto Rico, where his passion for food began at an early age, inspired by watching his uncle—an exceptionally skilled home cook—work in the kitchen when Sabdiel was just 12 years old.
Following his family’s wishes, he graduated high school as an architectural designer and worked briefly in the field before realizing it was not his calling. Drawn back to his true passion, he pursued culinary arts in Puerto Rico, where he spent seven years building a strong foundation while working in a variety of restaurants across the island.
In 2013, Chef Sabdiel relocated to New York City to broaden his culinary perspective. There, he collaborated with some of the world’s most respected chefs, including Daniel Boulud at Café Boulud (1 Michelin star), Marc Murphy at Landmarc, Gunnar Gíslason at Agern (1 Michelin star), and Mads Refslund, co-founder of Noma and chef-owner of iLIS NYC. He later became a key part of the culinary team behind the success of Shou Sugi Ban House Hotel & Spa in the Hamptons, where he helped establish and lead the kitchen for six years.
With over 20 years of professional experience, Chef Sabdiel continues to draw inspiration from extensive international travel and deep engagement with local food cultures. His cuisine is rooted in New American cooking, driven by a love for its diversity and a commitment to fresh, seasonal ingredients.
