Chef Nuno Grullon never set out to open restaurants, much less build a nationally recognized food brand in South Florida.
At 16, working as a dishwasher in the Bronx after losing both of his parents, survival was the only plan. What kept him in the kitchen was something else entirely. The slow realization that food, in the right hands, could be more than sustenance. It could be art.
Some of Grullon’s earliest memories trace back to his Dominican mother’s cooking, meals that stretched beyond the Caribbean and drew praise from anyone lucky enough to be at the table. That early instinct eventually carried him from prep stations in New York to national television, where he won a Good Morning America title for “Best Taco in America.”…