From Kitchen Dreams to Michelin Stars: Chef José Pagán Ortiz‘s Journey
José Pagán Ortiz,a Puerto Rican chef now celebrated for his Michelin-starred restaurant Wild Common in Charleston,South Carolina,has navigated a remarkable path – one marked by culinary passion,a serious health challenge,and ultimately,triumph. His story is a testament to resilience, the power of diet, and the unwavering support of a dedicated team.
Pagán Ortiz’s culinary journey began in 1997 at the Wyndham Río Mar in Puerto Rico,initially as a busboy.Inspired by Chef Jeremy Cruz and the energy of the kitchen, he eagerly assisted cooks during his free time, supplementing his hands-on experience with a love for cooking shows. This early immersion solidified his passion, leading him to forgo a semester at the University of Turabo to pursue a career in the culinary arts.
In 1999,he moved to Miami to study at Johnson & wales University,with the intention of eventually returning to Puerto Rico. However, a visit to San Francisco, California, altered his plans. Drawn by the opportunity to learn about wine and food pairings, he extended his stay, ultimately spending nearly 13 years in the city working in numerous Michelin-starred restaurants.
Life took another turn in 2017 when Pagán Ortiz and his wife, Nora, were expecting their second child. Seeking a more affordable place to raise their family, they relocated to Charleston, South Carolina, a city they knew little about at the time.
Shortly after arriving, Pagán Ortiz opened Wild Common in 2018, a restaurant that would eventually earn him a coveted Michelin star. He also embraced his puerto Rican heritage,hosting a “pop-up” event in 2019 with a chef from Mayagüez,recreating the vibrant flavors of the Luquillo Kiosks. This event garnered important support not only from the Puerto Rican community but also from the broader Latino population in Charleston.
Though, Pagán Ortiz’s success was shadowed by a personal battle. He was diagnosed with multiple sclerosis,a disease where the immune system attacks the protective myelin sheath surrounding nerve cells,leading to slowed or halted nerve impulses. Symptoms can range from muscle weakness and loss of balance to vision problems and facial pain.
Determined to manage his condition, Pagán Ortiz dramatically altered his diet, eliminating dairy and gluten through the adoption of a paleo diet. He credits this change,alongside the support of his medical team,with successfully regulating his health. His doctors have encouraged him to continue with this dietary approach.
Crucially,Pagán Ortiz also benefits from a highly supportive work environment. His colleagues are mindful of his health, ensuring he avoids burnout and doesn’t exceed a reasonable number of hours working at the stove. He emphasizes that their support goes beyond words,manifesting in tangible actions.
Today, Pagán Ortiz and his wife are raising their two children, an 11-year-old daughter and a 9-year-old son. While content in Charleston, he hasn’t abandoned his initial dream of returning to Puerto Rico. Driven by his family’s encouragement, he hopes to one day open a restaurant on the island, showcasing Puerto Rican cuisine on a global stage.