Laura Madera Nadal and Ciarán Elliott met while working together in New York City. They moved to Puerto Rico to open a restaurant grounded in the culinary potential of Puerto Rico. Pichón was open for barely 2 months when the coronavirus pandemic struck.
Pichón en Casa is their concept born as a need to reimagine hospitality and the luxury of “dining out.” Together, we bring Michelin-starred experience, curating unique experiences for those who crave quality food and drink. You tell us what you are craving, and we will take care of the rest!
The team at Pichón en Casa strives to build memorable experiences through genuine hospitality. With a passion for service, food, and drink, we are always searching for individuals that will bring passion, knowledge, excellence, and drive to our mission.
Born and raised in San Juan, PR, Laura was introduced to the world of hospitality from an early age. After completing her Level 3, Wine and Spirits Education Trust, Laura moved back to New York, turning studies into practice. Learning service and guest relations at Per Se, Eleven Madison Park, and Uncle Boon’s, each establishment provided a different element for the type of service she embodies. Laura hopes to marry the warmth of Puerto Rican hospitality with the quality and caliber of service she experienced in New York. Working with local wine importers, Laura features interesting varietals from lesser known regions and producers, hoping to reflect the same unique yet fascinating nature of the menu. Believing perfection is in the details, she looks forward to making your evening one to remember.
Ciarán grew up between York, England and Dublin, Ireland. His talent was recognized at a young age while working at 2-michelin starred Patrick Guilbaud (Ireland) when he was awarded Euro-Toques Ireland’s Young Chef of the Year award. The title gave him the opportunity to work in the kitchens of Arzak (Spain) and ultimately led him to join the ranks at Thomas Keller’s Per Se Restaurant (NYC). He spent nearly 5 years Per Se, working his way up to a sous chef position. Today, Ciarán brings that discipline and ambition to Puerto Rico’s culinary scene.
Chris showed up in the Pichón story very early on. As their first hire in the restaurant, he immediately became an integral part of the team. As the Bar Director, his journey in the cocktail world began at an early age when he was bar-backing for those who would become the leaders of the mixology movement in Puerto Rico. Working his way through La Coctelera, La Factoría (World’s 50 Best Bar), and La Unidad, he navigates the line between cocktail classics and intricacy with a natural ease. A jack of all trades, he is sure to bring a wow factor to any occasion.
