Our extraordinary Culinary team at the Condado Vanderbilt is complete with passion, knowledge and experience. Always aiming to surprise the palate of all the diners at our restaurants and events. Our Pastry Chef, Héctor Llompart, joined the Condado Vanderbilt team in December 2020, with the excitement of returning to his home land and having the privilege of working in an authentic institution of high-level hospitality and gastronomy in Puerto Rico.
Llompart, a native of Guaynabo, was professionally trained at the Escuela Hotelera de San Juan, and has a notable career in luxury hotels, both in Puerto Rico and in the United States. Until 2017, Llompart worked as a Pastry Chef at the prestigious Ritz Carlton Reserve Dorado Beach, where he collaborated with gastronomic personalities such as José Andrés, Eric Ripert and the late Anthony Bourdain. In 2018 he moved to Miami, Florida, where he joined the team at Bazaar Mar by José Andrés at SLS Brickell Miami, and later worked with Four Seasons Miami Executive Chef Aaron Brooks as Pastry Chef. Previously, he also worked with renowned chefs from prestigious establishments, such as Xavier Solomon, The Ritz-Carlton Half Moon Bay in California, and Laurent Tourondel, BLT at Ritz Carlton Isla Verde.
Thanks to Chef Llompart, we are presenting Vanderbilt’s Finest, our collection of delicious and newly designed desserts. This collection will be available at our hotel, and also available to order for your enjoyment at home or private event.
As we will see in the Vanderbilt’s Finest upcoming menu, he is greatly inspired by our own tropical flavors and the use of fresh local ingredients such as sesame seeds, coconut, pineapple, passion fruit, and mango.
“In our Vanderbilt’s Finest menu there is an Entremet called “Cafecito”, it’s the perfect combination of chocolate, milk and coffee. It reminds me of the cafecito my grandparents used to drink every morning”
The first thing that Chef Llompart does in the morning is a walkthrough of the kitchen, and say hello to his team. He makes sure if his assistance is needed either in the restaurants or banquets, how the day is going, and also overlooks the schedule for the upcoming days. He will always separate some time for office work to catch up on emails and new projects, before heading back into production in the kitchen for the rest of the day. After mid-day, half of the team and himself will start to prep for the 1919 dinner service, making sure every detail from the bread to the petit fours are on point for the evening guests. He also takes care of the VIP menus, and special amenities for hotel guests. His favorite part of his job? Working hand in hand with the cooks, creating that special bond in the process.
Satisfy your sweet cravings with Vanderbilt’s Finest. Reserve your table at one of our restaurants or visit us today!