Born in Rio Grande, Puerto Rico, Chef Nelson Millán began his culinary career early, rising through the American Culinary Federation’s Junior and Senior Teams and earning multiple gold and silver medals. His journey took him from the Caribe Hilton in San Juan to the Aruba Hilton and Noga Hilton in Geneva, refining his craft.
With roots in Latin Caribbean cuisine and French techniques, Nelson has led elite kitchens, including Forbes 5-Star Hotel Del Coronado and Ocean Reef Club. Today, as Executive Chef at Vaquero Club in Dallas-Fort Worth, he continues to deliver exceptional culinary experiences.
