About Chef Gio
Giovanna Huyke believes that anyone can become a great cook. Chef Giovanna Huyke is an international culinary leader, known as the “Julia Child of Puerto Rico”. She is widely credited with leading the transformation of Puerto Rican cuisine, blending the use of local ingredients with traditional cooking methods, and revolutionizing the trend toward lighter and healthier cooking, without sacrificing flavor. Chef Giovanna has been featured on Good Morning America, Pierre Franney’s cooking in America, Burt Wolf- Travels and Traditions, Univision’s Despierta America and Martha Stewart’s Living. Her work has been published in The New York Times, Bon Appetit, Food and Wine, Shape en Español, Vanidades and Cristina magazine. Chef Giovanna has published six cookbooks and 20 recipe booklets showcasing her culinary creations.
Chef Giovanna is currently serving as the CEO of Grupo Gio, LLC, a global culinary consulting enterprise based in Washington, DC.
Some of her many recent accomplishments include:
Chef Giovanna Huyke began her career in theater, obtaining a Bachelor’s degree in Dramatic Arts at Tulane University. While in New Orleans, she worked in Paul Prudehomme’s Louisiana Kitchen and as an assistant to legendary Lee Barnes, and then moved on to NYC to work with renowned chef Felipe Rojas Lombardi where she learned the importance of “what one can aspire to.” Chef Huyke then returned to Puerto Rico and worked at the Caribe Hilton for one year, after which she founded Amadeus in San Juan, where she pioneered “nouvelle criollo”, which consists of native ingredients and recipes with classic techniques. Chef Huyke was also the chef at Ali-Oli, founded by one of her mentors, Alfredo Ayala. Chef Huyke also founded Don Juan in the El San Juan Hotel and Giovanna’s Café.
Most recently, Giovanna was the Executive Chef at Mio Restaurant in Washington, DC where during her short tenure, Chef Huyke was enthusiastically reviewed by acclaimed Washington Post critic Tom Sietsema, calling one of her specialties a “last meal request” and where she led the restaurant to be listed in the Washington Post “Top Forty” and Washingtonian Magazine’s “Top 100 Restaurants”.