In honor of Hispanic Heritage Month, we are excited to showcase Hispanic chefs who are integral parts of New Jersey’s notable food scene. Each has a unique and inspiring journey to share.
Join us in getting to know these extraordinary NJ chefs a little better.
Bianca Concepcion, Chef, Fossil Farms, Boonton
Born in the Bronx, Chef Bianca Concepcion is a trailblazing Latina chef. She skillfully crafts top-tier dishes featuring exotic meats to guests at Fossil Farms in Boonton. Chef Bianca was introduced to cooking at a young age. Raised in a Puerto Rican household, she fondly remembers learning the pastel-making process from her grandmother during the holiday season. She and her siblings would do homework in the kitchen while their mom cooked.
Chef Bianca pursued her culinary education at Johnson & Wales University, in Providence, RI. During her four years there, she secured her initial culinary position at Eli’s Bakery and its sister restaurant, Gracie’s. This experience marked her introduction to the challenges of being a cook. Afterward, she returned to New York City, working at Greenwich Wallflower and later as a sous chef at the Freehand Hotel restaurant called The Studio.
Taking a hiatus for the demanding role of motherhood, Bianca never let go of her culinary passion. Post pandemic, she seized the opportunity to reenter the culinary scene, accepting a position as executive sous chef at Fossil Farms, where she was quickly promoted to executive chef.
Along with her collaborative team, she oversees and creates innovative, unique, and fresh dishes made with farm-raised and locally sourced products. Her creations include exotic dishes such as alligator, kangaroo, and wild boar.
Bianca holds a deep love for the classic Puerto Rican dish pernil y arroz con gandules (roast pork with rice and peas), and yuca escabeche (mojo).
“I am always adapting, always changing, always growing, and with that in mind, I became better and better,” she said.
David Rodriguez, Executive Chef, B2 Bistro, Toms River
Meet Chef David Rodriguez. With over 25 years of industry expertise he brings B2 Bistro in Toms River vibrant flavors of the Caribbean, drawing inspiration from his Dominican roots.
His journey began in a deli, where he was a dishwasher. This was where he first explored his culinary skills, becoming known for crafting delicious and creative sandwiches. He worked at several locations before landing at B2 Bistro nearly nine years ago.
As a chef, pinpointing a favorite dish can be tricky, but David shared that one of his favorites is chicharron con tostones, which is fried pork belly and fried plantains. This staple in the Dominican Republic has become an American fast-food dish over the years.
At B2 Bistro, David brings a unique twist to the dish, elevating it into a refined delicacy. “The creative freedom has no limits,” he said.
Eloy Leonor, Executive Chef, Washington House, Basking Ridge
Chef Eloy started his culinary journey as a child on his family’s farm in Puebla, Mexico, where he was inspired by his mother’s cooking. At the age of 16, he moved to New York in 1990, and got his first job as a dishwasher at a Greek restaurant. As a newcomer, Eloy had to adapt, learning a new language and making his way up the ladder.
With determination, Eloy learned to speak English and kept his desire to be in the kitchen alive. He went to the Ritz Diner in Livingston to get a busboy job and later landed his first line cook position. The rest is history.
Today, Eloy continues to be inspired by his now 80-year-old mother’s cooking. “She makes the best adobo and mole.”
Eloy mentors his team at Washington House and provides them with opportunities from entry-level positions to more advanced positions as their skills develop. You may also find him up on a ladder, picking apples from Washington House‘s own apple tree.
“I tell my team to love what you do, put in passion, prepare yourself mentally, and things become easy,” said Chef Eloy. “I am always happy. They think I’m crazy because I sing in the kitchen. Not well, but I sing.”
Jesus Delgado, Corporate Chef, Jarana, East Rutherford
Making a grand entrance into the American Dream Mall in East Rutherford, NJ, Corporate Chef Jesus Delgado brings Jarana. This spot serves up exquisite cuisine and specialty cocktails influenced by Peruvian flavors.
Raised in Peru, Chef Jesus’s culinary journey began in his family’s small market in Lima. From a young age, he was introduced to the kitchen, where he observed his grandfather. This early exposure fueled his passion, leading him to pursue a culinary education at Le Cordon Bleu in Lima, Peru.
He earned a degree in hospitality and tourism from the University of San Martin De Porres, in 2002. After holding various chef positions in Lima, Jesus made his way to the United States in 2012. His initial role was as executive sous chef at Tanta Chicago.
Jesus’s culinary expertise has been a major factor in his launch of worldwide establishments including La Mar, Manko in Doha, La Gare in Paris, and Terrat at MO Barcelona.
“Watching people enjoy and learn about authentic Peruvian food, creating new dishes for the menu at Jarana, and training new cooks is my favorite part of what I do,” he shared.
Executive Chef Juan Carlos “JC” Ortega, Blu on the Hudson, Weehawken
Executive Chef Juan Carlos “JC” Ortega of Blu on the Hudson stands as yet another inspiring culinary maestro. Coming to New York from Ecuador, in 1995, Ortega embarked on his hospitality journey. He got his first job at an Italian restaurant, where he learned the fundamentals of the culinary craft.
Today, he stands as one of the masterminds behind the restaurant’s opening. In a short time, he has steered the new eatery to become a hotspot in North Jersey. Stunning waterfront views and an extraordinary culinary experience centered around steak and seafood help define the restaurant as a true destination.
Always committed to staying on the cutting edge, JC frequently travels to South America, Europe, and Asia. His travels help him keep up with emerging culinary trends.
“All the uncomfortable moments in my career are the reason I’m comfortable today. And the uncomfortable moments I live today will make me better tomorrow,” he said.
Chef Cesar Cardenas, Salt Creek Grille, Rumson
Executive Chef Cesar Cardenas started as a dishwasher at Salt Creek Grille, Rumson, 22 years ago. Once a shy, albeit ambitious young man who emigrated to the United States at 18 years old from Ecuador, Cardenas rose through the ranks. He excelled in each job he undertook.
He is now in charge of one of the Jersey Shore’s busiest waterfront American grills with a large, open dining room, a bustling bar and lounge, and private dining rooms for up to 150 guests, all with panoramic views of the Navesink River.
The menu centers around the authentic mesquite wood-fired grill serving appetizers, gourmet dinner salads, exceptional sandwiches, Rumson’s best burgers, tender steaks, chops and chicken, fall-off-the bone ribs, fresh seafood, made-to-order sushi and house-made desserts, all made from scratch daily. Cardenas continues to uphold Salt Creek Grille’s two-decade status as a beloved neighborhood landmark, inspiring a sense of community and pride with its “welcome home” ambience.
Chef Bruno Mozon, Girasole, Atlantic City
Chef Bruno Mozo, the culinary talent behind the iconic Girasole in Atlantic City, left Mexico at 18 to apprentice at the restaurant, bringing with him a deep appreciation for fresh ingredients and bold flavors.
His rich Hispanic heritage and innovative approach to the Mediterranean-inspired cuisine shine through in every dish, as he seamlessly fuses traditional Italian techniques with vibrant Latin influences. Chef Bruno’s dedication and creativity has made Girasole a must-visit dining destination for more than three decades, where his stunning and delicious dishes continue to impress guests.
Chef Lee Sanchez, Tennessee Avenue, Atlantic City
With over two decades of experience in transforming the dining scene in Atlantic City and beyond, Chef Lee Sanchez has a deep passion for creating unforgettable culinary experiences.
Originally from Spain, Lee’s journey in the culinary world includes his role as vice president of food and beverage at Harrah’s Resort. At Harrah’s, he developed award-winning dining and beverage programs, collaborating with renowned chefs including Guy Fieri and Steve Martorano.
He continues to drive innovation across multi-unit restaurant concepts, including projects like Bar 32 and Rhythm & Spirits in Atlantic City. Soon, Lee will be opening a new Rhythm & Spirits location in Philadelphia, further expanding his influence on the dining scene.
Logan Ramirez, Executive Chef, Gioia Mia, Montclair
Logan Ramirez attended culinary school right out of high school, Star Academy in Newark. Initially, he discovered cooking through curiosity. Having spent his childhood eating in Jersey City and New York, he learned about so many foods.
The former Chef de Cuisine at Montclair’s Fascino trained at many prestigious restaurants. His credits include training at Highlawn Pavilion and Gramercy Tavern. He was also a sous chef under Chef Ryan DePersio at Battello, all before his time at Fascino.
Now, at Gioia Mia, in partnership with his life-and-business partner, Mary Cumella, he crafts seasonal, locally sourced dishes that are intertwined with elevated comfort.
