In the latest episode of Así Las Cosas, a podcast by Ferraiuoli, host Maristella Collazo-Soto, Capital Member and Co-Chair of the Intellectual Property Practice Group, welcomes an icon of Puerto Rican cuisine: Chef Wilo Benet. Known for his culinary artistry, appearances on Top Chef, and his acclaimed restaurants like Wilo Eatery & Bar, Benet shares the remarkable story of his career—from humble beginnings in Río Piedras to cooking for presidents and royalty.
This is a story about food, perseverance, reinvention, and what it means to build something that leaves a cultural legacy.
From Dishwasher to Culinary Visionary
Wilo Benet’s career cannot be confined to the traditional path of a chef. He is a photographer, author, mentor, speaker, and brand builder. Wilo’s journey began not in a kitchen, but with a love for photography. A shift in career paths—sparked by a stint washing dishes at a restaurant in Florida—led him to the prestigious Culinary Institute of America. There, he found his true calling. Over the years, he sharpened his craft in some of the most renowned restaurants in New York and Chicago, before returning to Puerto Rico to open his first restaurant at the age of 28.
As Wilo candidly shares, his career has been shaped not just by vision, but by grit. From painting walls and cleaning kitchens to cooking state dinners at La Fortaleza, every day of the journey taught him about excellence, adaptability, and leadership.
The Rise of Puerto Rican Cuisine
What started as a French-influenced fine dining concept slowly evolved into something more rooted—more authentic. Benet began embracing Puerto Rican ingredients and traditions, elevating dishes like mofongo to gourmet status while preserving their cultural soul. His now-famous Bistec Encebollado sandwich was born from a spontaneous request and has since become a bestseller, emblematic of how creativity and heritage can coexist on the plate.
“I realized my mission wasn’t just to cook,” Wilo says. “It was to contribute to Puerto Rican culinary identity.”
The Business of Reinvention
More than a chef, Wilo is a seasoned entrepreneur. From rebuilding after Hurricane María to manage his entire operation during the pandemic without closing a single day, his story is one of relentless innovation. He shares the challenges of raising capital, building sustainable brands, and the often-overlooked necessity for financial literacy in the culinary arts.
“Being an artist isn’t enough. You have to understand the numbers to keep your dream alive,” he reflects.
Lessons Beyond the Culinary World
- Success isn’t linear—it’s made of detours, doubts, and unexpected turns.
- Creativity must be paired with structure to survive.
- Identity is not a limitation—it’s your superpower.
- Adaptation is not surrender—it’s evolution.
- Legacy is not what you achieve—it’s what you inspire in others.
Looking Forward: Trends and Purpose
Wilo sees Puerto Rico’s gastronomic landscape thriving like never before. With a wide diversity of culinary concepts and international-level talent, the island’s food scene is booming. Yet, he reminds us that success requires both creative brilliance and operational discipline.
His advice to the next generation? Stay flexible, keep learning, and never forget your roots.
A Full-Circle Conversation
For Maristella Collazo-Soto, this conversation was deeply personal—a full-circle moment that bridged admiration from afar with meaningful collaboration through her legal work at Ferraiuoli. And it shows. Her thoughtful questions and genuine connection allow Chef Benet’s insights to unfold naturally, delivering a podcast episode that’s equal parts masterclass, memoir, and manifesto.
Why You Should Tune In
This episode is a masterclass in passion, entrepreneurship, and cultural pride. Whether you’re a food lover, business leader, or aspiring creative, Chef Wilo Benet’s wisdom will leave you inspired to embrace challenges, celebrate your identity, and keep moving forward—no matter how many times you have to reinvent yourself.
Watch the full episode in Spanish and discover why resilience is the most important ingredient of all.
At Ferraiuoli, we celebrate the innovators shaping Puerto Rico’s future—one idea, one flavor, one bold move at a time.
