A graduate of the Culinary Institute of America, Wilo Benet honed his craft in several New York City restaurants such as Maurice, Le Bernardin and the Water Club. Benet was called in upon in 1988 to become Chef de Cuisine of “La Fortaleza,” the Governor of Puerto Rico’s Mansion. After two years, he opened his flagship restaurant, Pikayo, which is now located at the Puerto Rico Museum of Art in San Juan and specializes in timeless classics. In 2004, Benet opened Payá, his creole fusion restaurant and last month opened his third gastronomic scenario, Varita, which features comfort foods from Puerto Rico. Last year he wrote, Puerto Rico True Flavors, which won “Best Cookbook in English & Spanish” at the 10th Annual International Latino Book Awards during Book Expo America. 
Tuesday, April 7, 2009
Bio - Wilo Benet
A graduate of the Culinary Institute of America, Wilo Benet honed his craft in several New York City restaurants such as Maurice, Le Bernardin and the Water Club. Benet was called in upon in 1988 to become Chef de Cuisine of “La Fortaleza,” the Governor of Puerto Rico’s Mansion. After two years, he opened his flagship restaurant, Pikayo, which is now located at the Puerto Rico Museum of Art in San Juan and specializes in timeless classics. In 2004, Benet opened Payá, his creole fusion restaurant and last month opened his third gastronomic scenario, Varita, which features comfort foods from Puerto Rico. Last year he wrote, Puerto Rico True Flavors, which won “Best Cookbook in English & Spanish” at the 10th Annual International Latino Book Awards during Book Expo America. 
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Go Wilo! Te amamos!
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