Xavier Torres, a Johnson and Wales culinary graduate from San Juan, Puerto Rico, blends worldly flavors with his Latin roots. He learned to cook from his mother and gained experience through internships at Adare Manor in Ireland and roles in renowned kitchens like SushiSamba, Nobu, and Wish. Torres honed his skills at Zuma, The Dutch, and with Michelin-starred Chef Martin Berasategui in Spain. His career includes working with Chef Matt Orlando at Amass in Copenhagen, focusing on sustainability, and at NOMA, known for its sustainable practices.

In 2014, Torres became Executive Chef at Miami’s Drunken Dragon, where he had creative freedom. After leaving in 2019, he traveled to Japan, Vietnam, and Peru, launching the Fun Fun Asian Bowl Concept. He later developed a Japanese robata concept in the Dominican Republic and brought it to the Hard Rock Guitar Hotel in Hollywood, Florida. Currently, Torres is the Executive Chef at Bae Korean Grill in the Hard Rock Hotel.

He has created a new hot sauce, “Korean Dragon Sauce,” combining sweet, sour, bitter, and umami flavors, which has become a hit in his restaurants, adding a distinctive kick to his dishes.