JERRY MARTÍNEZGeneral Manager Martínez began his career in 1982 at The Royal Palm Restaurant at the Regency Hotel. He then became part of the pioneering team behind the now legendary Piccola Fontana at the El San Juan Hotel, where he served as restaurant captain. In 1991, he joined the celebrated staff at Augusto’s as Assistant Maître D’. During his two-year tenure, the restaurant was twice awarded the prestigious Tenedor de Oro (Golden Fork Award) by the leading newspaper El Nuevo Día. After a brief externship in Atlanta, where Martínez perfected his knowledge of wine theory and tasting techniques under three professional sommeliers, he returned to the island to assist award-winning Chef Marisoll Hernandez with the opening of the restaurant in Old San Juan. Martínez then joined the team at the Condado Plaza Hotel where he served as Restaurant Manager for the Cobia Sea Food Restaurant.Shortly thereafter, Martínez opened Tamarind Steak House: Puerto Rico’s first Latino steakhouse, where he served as its General Manager. Subsequently, he worked as Beverage Manager at the Strip House at El Conquistador Resort, crafting a wine list that was honored with Wine Spectator’s Award of Excellence.After top managerial positions at The Palm at El San Juan Hotel and Il Mulino at the Ritz-Carlton San Juan, Martínez was named General Manager at the prestigious Fern Restaurant by Jean-Georges at the AAA Five-Diamond Award-winning St. Regis Hotel. Under his stewardship, the restaurant received Wine Spectator’s Award of Excellence.Today Jerry Martínez is pleased to be part of a history-making chapter in Puerto Rico’s ongoing restaurant renaissance with the opening of 1919— at the new Condado Vanderbilt Hotel.Jerry Martínez built his career the hard way— from the bottom up. Starting as a dishwasher, thirty years ago, Martínez is today considered one of Puerto Rico’s premier restauranteurs, whose myriad successes reflect a lifelong devotion to the art of superior service.