- A native of Puerto Rico, Chef Raúl Correa developed his passion for food while watching his uncle cook. “What impressed me the most was the he was a man but he was an excellent cook,” said Correa. It was in 1995 at the age of 18 that Correa started his culinary career while working as Kitchen Supervisor at the San Juan Marriott Resort & Stellaris Casino. He worked his way up quickly through the ranks to Executive Chef at some of the finest hotels in Puerto Rico, including the legendary Normandie Hotel. Correa’s knowledge of local and international cuisine as well as every aspect of kitchen operation and restaurant management led him to start his own food consulting company, Boutique Cuisine Catering and Kitchen Management in 2009. In 2011, Correa became Chef-Instructor at Puerto Rico’s renowned Escuela Hotelera.