At Trova restaurant at Wyndham Palmas Beach & Golf Boutique Resort, Chef Daniel Lugo’s menu is a personalized tribute to Puerto Rico. From childhood memories in Mayagüez to fine-dining finesse, Lugo blends nostalgia, tradition, and innovation. In this exclusive interview, he shares the soulful inspiration behind his dishes and the deeper story they’re meant to tell.
You’ve described your culinary approach as a “love letter to Puerto Rico.” What elements or emotions do you hope diners experience when enjoying your menu at Trova?
When guests dine at Trova, I want them to feel a deep connection to the island—its landscapes, its history, and its people. Each dish is meant to evoke nostalgia, pride, and curiosity. I hope they leave not only satisfied, but also with a renewed appreciation for the richness and depth of Puerto Rican cuisine.
Your culinary journey began in Mayagüez with inspiration from your grandmother’s home cooking. How does her influence continue to show up in your work today?
My grandmother’s cooking was full of soul and storytelling, nothing fancy, but everything full of intention and heart. She taught me that food is a way of showing love and care. Her influence is present in the way I approach seasoning, layering flavors, and staying true to the essence of a dish. Even when I’m creating something modern or refined, I always ask myself, “Would Abuela recognize this? Would she be proud?”
Trova’s new menu tells a story of Puerto Rico’s past, present, and future. Can you walk us through the inspiration behind one or two standout dishes, such as the Joyuda-Style Octopus or Mero en Caldo Santo?
The “Pulpo al estilo Joyuda” is a tribute to the coastal town of Cabo Rojo, where seafood is a way of life. I wanted to honor the classic flavors of that region with a dish that feels both rooted and elevated. The Mero en Caldo Santo is inspired by a traditional holy-week preparation from Loiza—typically humble and brothy, but we reimagine it with a silky depth, using local herbs and roasted root vegetables to tell a more refined story of that legacy.
What is your process like when selecting local ingredients and collaborating with farmers or purveyors on the island?
It starts with listening—understanding what’s in season, what the land is giving us. I visit farms, talk to the producers, and build relationships rooted in respect. We don’t just place an order—we collaborate. Sometimes I design dishes around what’s freshest that week. That connection with our growers keeps the food honest and alive.
What’s your favorite comfort dish from your childhood—and have you ever reimagined it in a fine-dining format?
My favorite dish, even to this day, is my grandmother’s arroz con habichuelas y bistec encebollado. It was the meal I always hoped for. Every day after school, I’d go straight to her house for lunch, and on the way there, I’d literally pray, “Please let it be bistec encebollado today.” That dish brings back so many memories of comfort and love.
At Trova, multiple dishes are inspired by my childhood, but one that’s especially close to my heart is called “Encebollado de Abuela Luisa”—a refined take on that very same dish. It’s my way of honoring her and sharing that memory with our guests in a meaningful, elevated way.
What’s one ingredient you can’t live without in your kitchen, no matter where you’re cooking?
Honestly, this is literally the hardest question you can ask a chef. It’s like asking a parent to pick their favorite child! But if I had to choose, I’d say onions. There are just so many types—yellow, red, shallots, scallions, leeks, ramps—you name it. Each one brings something different to the table, whether it’s sweetness, bite, or that perfect aromatic base. Onions are the backbone of countless dishes, from a classic sofrito to the heart of my bistec encebollado. They’re humble, powerful, and always essential.
If you had to create a dish inspired by your favorite childhood memory, what would it be and what would you call it?
I have so many dishes inspired by childhood memories on the menu, but one of the most personal projects I’m working on right now is actually a cocktail called “Sofrito.”
Some of my most vivid memories are of watching my grandmother in the kitchen, cooking everything from scratch. The smell of garlic, onions, peppers, and cilantro would fill the entire house—it was unmistakable. That aroma meant love, family, and that something special was about to hit the table.
With this cocktail, I want to capture the essence of that moment—not just in flavor, but in scent. I want it to smell like her hands after she finished making sofrito. It’s my way of bottling up that memory and sharing a piece of her, and that time in my life, with every guest.
Tell us some approachable dishes that people can try making at home that perhaps have that inspiration of Puerto Rican heritage.
One of the easiest and most soulful dishes to make at home is carne guisada—a classic Puerto Rican beef stew made with sofrito, potatoes, carrots, and a few key spices. It’s simple, hearty, and full of comforting flavor.
Even a basic arroz con habichuelas can be incredibly nostalgic if you take your time and start with a well-made sofrito. And of course, the famous mofongo is a must-try—it’s rustic, packed with flavor, and surprisingly doable at home. These are the kinds of dishes that not only taste great, but also carry the essence of Puerto Rican heritage in every bite.
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