Pablo L. Cordero Huertas, known as Chef Cordero, was born in Bayamón, Puerto Rico. From an early age, he demonstrated resilience, discipline, and a deep curiosity for both culture and food — qualities that would come to define his personal and professional journey.
In his early twenties, Pablo joined the United States Army, serving for ten years with the 1st Infantry Division at Fort Riley, Kansas. During his military career, he participated in three major campaigns — Operation Iraqi Freedom, Operation Enduring Freedom, and Operation New Dawn — all while earning his Bachelor of Science degree, balancing duty with personal growth.
After retiring from the military, he returned to Puerto Rico and redirected his focus to gastronomy. He studied Agrotechnology at the Interamerican University of Puerto Rico and earned his degree in Culinary Arts from ICPR Bayamón, followed by a certification in Medicinal Cannabis Gastronomy from Pharmacology University. His academic journey then expanded internationally: he studied Nordic Diet and Food Sustainability at the University of Copenhagen, completed a European Pastry Certification at Escuela Hotelera de San Juan, earned a Master's degree in Culinary Arts from Mare Nostrum Business School in Spain, and later achieved a PhD in Culinary Arts. He is also a Certified Sustainable Gastronomy Consultant through Collège de Paris and DoinGlobal.
His professional credentials are equally extensive. Pablo is an accredited Private Chef and Cannabis Culinary Medicine expert through the American Culinary Federation (ACF), a member of the World Master Chef Society (WMCS) in England, and an active contributor to the Farmer Veteran Coalition, where he works to integrate veterans into agricultural and culinary industries.
As an entrepreneur, he is the founder of Cordixa LLC — a multi-faceted culinary ecosystem that includes Hacienda Kikiwaka, an agro-gastronomic sustainability project in Bayamón; Chef Cordero, his personal brand for private dining and consulting; High Cloud Bakery, a CBD-infused bakery concept; La Chiva Parrandera, a mobile cultural and gastronomic experience; and Kikiwaka Store, a platform for artisanal and agricultural products.
Beyond business, Pablo is deeply committed to community impact. Through his PTSD Farming & Workshop initiative, developed in collaboration with RollOut PTSD, he has created programs that blend agriculture, gastronomy, and recreation as tools for healing — particularly for veterans and their families. He also facilitates transformation and empowerment workshops centered on purpose, resilience, and well-being.
Chef Cordero's guiding philosophy — "Quality First," "One table, one family," "From the earth to the table, with purpose," and "Cooking is healing" — reflects his mission to position Puerto Rico as a global reference in sustainable and medicinal gastronomy, bridging tradition, innovation, and social transformation while inspiring future generations to embrace discipline, sustainability, and community.