i. Biography
Before Francis Guzm opened Vianda in San Juan, Puerto Rico, the work was already laid out across a disciplined sequence of kitchens and schools. The Culinary Institute of America gave the foundation; San Francisco and New York City sharpened it; and the route through Range, Blue Hill, and The Modern clarified a method built on technique, restraint, and sourcing. Back in Puerto Rico, Vianda puts the island’s land and seasons at the center of the plate.
The Path
Training at the Culinary Institute of America gave Francis Guzm the base, but the defining lessons came in kitchens where speed, precision, and consistency were expected every day. He went on to work as chef at Range in San Francisco, worked at Blue Hill in New York City, and later served as sous chef at The Modern in New York City. Those rooms tend to reward economy over flourish, and that is where the work around restraint, exactness, and plate discipline takes shape. Since 2017, Francis Guzm has been chef/owner of Vianda, where that background is translated back into Puerto Rico. The restaurant carries the structure of those earlier kitchens, but the material is local: the same technical frame, now working in service of place.
The Work Today
At Vianda, Guzm cooks seasonal Puerto Rican food with a farm-to-table approach built around local ingredients. The menu tracks availability and peak quality, so the cooking stays close to the produce rather than forcing it into a fixed script. The named dishes make that approach legible. Raices combines beets and carrots, pistachios, and horseradish yogurt; the logic is rooted in produce, with sharpness and texture kept in balance. Lasaña de calabaza brings squash, braised kale, goat cheese, and pumpkin seed gremolata together in a format that still reads as seasonal cooking first. The plates rely on composition and ingredient choice rather than excess. The drink list follows the same direct register. Pink Piña is built from mezcal and pineapple oleo with heat folded in, while Cucume Más pairs cucumber-infused gin, cucumber bitters, and tonic. Food and drinks together give the restaurant a clear San Juan identity: Puerto Rican ingredients, seasonal movement, and technique informed by a wider professional circuit.
Signature
Francis's signature dishes include Raices, Pink Piña, and Cucume Más.
Acclaim
Francis's honors include James Beard Award semifinalist — Outstanding Chef (2024), James Beard Award semifinalist — Best Chef: South, and James Beard Foundation — Best New Restaurants in America (2019).
Profile updated July 2026
FAQ
Asked of Francis
What is Francis Guzm's current role?
As of 2026, Francis Guzm is Chef-owner.
Where did Francis Guzm train or study?
Francis Guzm trained at Culinary Institute of America.
What recognition has Francis Guzm received?
James Beard Award semifinalist — Outstanding Chef (2024).
