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Wilo Benet standing in front of a window

Chef Wilo Benet Night One

May 20, 2022 SOLD OUT

Chef's Dinner Series is pleased to present Top Chef Master, author, entrepreneur, photographer and culinary artist, Wilo Benet; one of Puerto Rico's leading chefs known for  elevating his native island cuisine to world-class level.  Not only does Chef Wilo delight in the preparation of local ingredients, but he studies them in his ongoing quest to extract and compose flavors in original, delicious, and artistic presentations.

We are delighted and honored to welcome this talented and renowned food personality in  conjunction with the publication of his latest book, Salty Sweet. For this exquisite dinner, Chef Wilo will share his most successful experiments which led to the creation of his latest book. "Sneak Peek" copies of the book will be available to our guests before general distribution, so please consider reserving yours now to be able to savor Wilo's superb recipes...and then get it personally autographed.


Benet has been featured in countless culinary magazines and publications such as Conde Nast Traveler, National Geographic Traveler, American Express Destination magazine, and Food & Wine. On May 14th, he will be profiled in The Wall Street Journal  by  renowned food-journalist, Kathleen Squires (So keep an eye out for it on-line, or in print, in the James Beard Award-winning "Off-Duty" section of The WSJ)

Benet is an industry veteran of 42 years and a graduate of the Culinary Institute of America. Pikayo, his flagship restaurant for 28 years, earned numerous recognitions worldwide. In 2019, he launched Wilo Eatery & Bar in Guaynabo, Puerto Rico offering casual a la carte dining from fritters to foie gras, local and international classics and fused dishes, prepared foods, weekly meal programs, world class sushi and full-service catering.

In addition to several appearances on Top Chef Masters, he has served numerous Hollywood A-Listers, Professional Sports Stars, and  US Presidents. He has traveled with his cooking all over the world and has filmed over 200 Food TV episodes including his own shows in Argentina and Puerto Rico as well as being a guest chef in numerous US shows and a consultant to a variety of groups related to hospitality and F&B.

Despite his hectic and intense schedule, he has always devoted time to help others with advice, food, time and assets from a spiritual perspective and a great sense of responsibility towards other human beings in need or distress. One of his constant passions is uplifting and preserving the core of Puerto Rico’s rustic and delicious culinary fare through technique, presentation and better sourced ingredients. He is a father, husband, son, entrepreneur, wildlife and studio photographer, author of three books and on his downtime pursuits adventure motorcycling, skeet and sniper range target shooting,  woodworking, tennis, drumming and golf.


Hors’ D'Oeuvres

  • Bistec Sloppy Joe Vol au Vents
  • Alcapurria “Falafel”, Agave Tahini Sauce
  • Cassava Pastel with Raisins and Olives, Squab Broth

Amuse Bouche 

Rice Paper Pumpkin “Barrigas” with Crispy Pegao Rice

Dinner Courses

  • Foie Gras with Ripe Plantain, Truffle Honey Aspic Terrine
  • Cold Tomato & Sofrito Emulsion with Garlic Olive Oil Poached Cod, Micro Watercress
  • Veal Cheeks “Mechada”, Grated Chorizo and Orange Onion Compote


  • Candied Passion Fruit & Goat Cheese, Cucumber Sprouts
  • House Made Chocolate Bon Bons

And as always, there will be plenty of wine and merrymaking of the kind we are known for at every Chef's Dinner Series event! The venue is a special place too. Chef's Dinner Table, a private culinary salon tucked away in a downtown NYC loft, offers the ultimate  experience in luxury private dining. More than a fancy restaurant, this venue is to dining what private jets are to flying!

Please consider joining us for this very special evening of fine dining and delicious conversation. And remember, when you buy a ticket, it includes everything, so you don't have to worry about gratuities at the end of the night (unless you want to).