Natalia Vallejo

The Path

Nutrition and Dietetics in Puerto Rico gave Natalia Vallejo a disciplined base in precision and care. That training shows up in the way she thinks about ingredients, balance, and the link between nourishment and meaning. As executive chef of Cocina al Fondo, she brings that foundation into a broader practice—one shaped by the island, and attentive to what cooking can preserve when it stays close to place.

The Work Today

At Cocina al Fondo in Santurce, Natalia Vallejo leads a kitchen described as intuitive and ingredient-driven. The work places Puerto Rico’s gastronomic identity at the center of each plate, treating it as a living inheritance rather than a point of reference to borrow from. Vallejo’s cooking is grounded in care for what the island produces and in a commitment to keeping that lineage visible through daily service. The result is a cuisine that stays anchored to its source while remaining alert to what the ingredients ask for in the moment. It resists imitation, and instead turns toward continuity, familiarity, and cooking as cultural affirmation.

In Their Words “The James Beard Award reminds us that we truly do have a gastronomy and that we can continue to abound and reconnect through these foods. Truly, much remains to be done.” “For this reason, I work from pride, to make other young people proud and to get them interested in rediscovering that culture of which they are a part.”

Acclaim

Natalia's honors include James Beard Award for Best Chef South.