Israel Calderon is a Certified Executive Chef and Certified Culinary Administrator with the American Culinary Federation. He possess 20 years of experience and has worked an executive sous chef and executive chef at renowned Hotels like: Caribe Hilton, Chicago Hilton & Towers, Grand Fiesta Americana Coral Beach Cancun (5 Diamond), Sheraton Old San Juan, Mundo Imperial (5 Diamond) in Acapulco, The San Juan Water & Beach Club, Hilton Trinidad, El San Juan Resort and Casino; and as an entrepreneur he created of one of the most tantalizing Latino restaurant in Chicago, Illinois, Rumba; and of Café Calderon (Creative Puerto Rican and Cuban Cuisine) in San Juan, Puerto Rico. His latest venture is as Corporate Executive Chef of Jimmy’s NYC; Latin-Asian Fusion Restaurant in Times Square.
Calderon has had the opportunity of cooking for many personalities, celebrities and dignitaries. One of his most memorable moments was when he was invited to the White House by US President Barrack Obama and First Lady, Michelle Obama, for the launch of Chefs Move to School program.
Chef Israel Calderon studied at the Culinary Institute of America in New York; Instituto Educacion Universal in San Juan; as well as Specialty Programs in Italy, France and Switzerland. Calderon has won over 17 gold medals in culinary competitions, several awards at various hotels, such as Manager of the Year, he was the national winner of the 1998 Jack Daniels BBQ Competition; and many more medals. He is an active member of the American Culinary Federation, ACFs Chef and Child Organization, World Association of Chefs Societies. Chef Calderon is a Board Member for ACF Gulf to Lakes Chapter in Florida, BOD of Skal International Puerto Rico and a Collaborator of the organization Chefs Helping Chefs International.
Chef Calderon is a firm believer of Mentorship; he feels very strongly about helping build a solid foundation in our young culinarians so that they can become excellent professionals tomorrow. Many of Chef Calderon’s apprentices are now day Executive Chefs, excellent professionals and above all great human beings who understand the meaning of passing along our knowledge and mentoring others.
“As a Chef, it is very important to have passion and love for cooking; and the ability of creating extraordinary dishes out of the simplest ingredients.”
He takes great pride in the presentation of his dishes, and in using the freshest local products available. Chef Calderon’s style can be described as creative, innovative, chic and classic