As a former radio reporter, Mariano found his passion for the culinary arts later in life. Pasta and “Parrilla” Master, Chef Mariano Sena established in Puerto Rico eleven years ago. He founded “El Catorce” a reservation-only, closed door restaurant in the iconic Old San Juan. After Hurricane Maria, as a result of work shortage, he decided to move to New York to pursue his culinary career, where he worked on an international cuisine restaurant. He later moved back to Puerto Rico where he founded “Bohemia Cocina En Movimiento” with his Argentinean friend Federico Molla. Bohemia consists of bringing culinary experiences to different venues and estates of Puerto Rico’s beautiful landscapes. Six years ago Bohemia found a home in “Hacienda Siempre Viva”, Cayey, P.R. They have been designing amazing culinary day retreats where guests are able to enjoy the “Hacienda”  spaces in conjunction with a creative tasting menu, great cocktails, and exclusive wine offerings. Thanks to Bohemia’s success, they have started a new project, a year ago, in a Splendid Centenary Coffee Plantation in the mountains of Lares, Puerto Rico.

Hailing from Buenos Aires, Nicolas was raised in a multicultural household, blending Argentine, Italian, Spanish and German traditions. From childhood, family gatherings were marked by the joy of cooking together, featuring Argentinean asados, fresh pastas and delectable desserts – a cornerstone of Nicolas’ culinary journey. At 18, Nicolas delved into the culinary world, initially working alongside his Italian friend in a restaurant. This experience ignited his passion, leading him to pursue formal training at the Culinary School of renowned Argentine Chef Gato Dumas. Driven by a thirst to broaden his culinary horizons, Nicolas continued his studies at the Ambrosía Culinary Center in Mexico, where he worked with acclaimed chefs like Monica Patiño and Ricardo Osuna at MP Bistro. Returning to Argentina, he honed his skills at Chandon Bar & Restaurant and Armani Cafe eventually becoming chef de cuisine. Venturing abroad, Nicolas fell in love with Puerto Rico's beauty, culture, and exotic cuisine. He decided to stay, contributing his expertise to various renowned restaurants and mentoring aspiring chefs.