Chianina is part of the Visa Nights program, offering customers with Visa Signature or Infinite cards issued by local banks a complimentary bottle of Laurent-Perrier champagne or Origen de Resalte wine with their dinner. Learn more about the program here.
With 15 years of experience and an unwavering passion for Italian cuisine, Chef Javier Hernández Merced leads the kitchen at Chianina, the new Italian steakhouse that has emerged as a distinct culinary destination on Avenida Roosevelt.
His culinary journey began in 2009 at the Escuela Hotelera de San Juan, but it was his dedication to Italian gastronomy that defined his career, including study trips to Italy to refine his techniques.
Innovation with roots
At Chianina, every dish reflects the seamless blend of Italian tradition and local flavors. "Besides the menu, people like to tell me, 'make me whatever you want,'" the chef says, revealing the creative spirit that defines his cooking.
That flexibility makes each visit different, keeping diners coming back for new culinary experiences.
Juan Santa, Platea
The chef's creativity shows up in signature dishes such as burrata with dulce de lechosa jam, an inventive take that swaps the traditional tomato for papaya, a nod to Puerto Rican palates.
Another visitor favorite is his version of carbonara, which incorporates smoked meat from a farm in Naranjito, lifting this Italian classic with a distinctly local touch.
Beyond the traditional menu
As a chef certified in culinary nutrition, Hernández understands the importance of adapting dishes to each guest's specific needs. That versatility shows in a menu that ranges from macaroni with lobster in champagne sauce to vegan options such as tomato carpaccio and vegetable risottos.
Juan Santa, Platea
The weekly tastings are another expression of the chef's commitment to a complete culinary experience. These events, which can accommodate up to 50 people, include a carefully chosen selection of wines paired with special creations, drawing on the restaurant's extensive wine list of more than 150 labels.
Chef Hernández's passion for innovation and respect for ingredients comes through in every aspect of Chianina, from the premium cuts of meat to house-made desserts such as ricotta lemon cake with whipped cream of mascarpone and lemon. It is a space where every detail is designed to surprise and delight.
Juan Santa, Platea
Within the walls of Chianina, where the aroma of good wine mingles with the promise of an exceptional culinary experience, Chef Hernández and his team continue writing their story, dish by dish, service by service.
Content sponsored by Visa.
This content was translated with the assistance of Artificial Intelligence (AI).
