Edwin Arce, Executive Chef of Tribeca Tap House and Barrel & Fare was raised in Puerto Rico, where he was exposed to a style of cooking that fused unique Spanish culture and traditional American influences to create a flavorful masterpiece. From early on, Arce knew he enjoyed creating food to please his friends and family.In 2009, Edwin moved to Miami, FL, where he earned a Science degree in French Culinary Arts at Le Cordon Bleu College, being one of the highest GPAs of the class. He had the opportunity to do an internship at Novotel Campo de las Naciones in Madrid, Spain – where he worked as a Line Cook. This experience also allowed him to assist to one of the biggest tourism fests around the world, called FITUR.Looking for a new challenge, Chef Arce moved to NYC in 2011. He has worked for Chef Chris Leahy as a Chef de Tournât at Lexington Brass and also worked as a Sous Chef for Chef West Long at Hudson Clear Water. On his culinary journey, Edwin has participated in numerous events as a private chef, including parties for Gucci, Louis Vuitton and Ralph Lauren in New York City.Outside of creating culinary masterpieces, 29-year-old Edwin enjoys traveling, taking pictures, art galleries, learning about other cultures and spending time with his colleagues and friends.