About Niche Restaurant and Chef Carlos Morales

How was Niche created?

Niche’s creation was a labor of love, using repurposed materials like granite sourced from the remnants of a major convention center project. The interiors were crafted with meticulous precision from exotic woods like mahogany and Puerto Rican cedar — a commitment to sustainability and aesthetic excellence.

The design tells its own story: three Buddhas representing creation, a bar made from mahogany, and a mural depicting the birth of stars. Careful consideration of airflow, energy use and material sourcing underscores the dedication to sustainability.

Every detail, from the repurposed granite to the floating stairs leading into the restaurant, is a tribute to the art of creation — be it the birth of the universe or the genesis of a unique dining experience.

Hello! I’m Chef Carlos

I am Chef Carlos Morales, the creative and culinary heart behind the dining experience at Niche Restaurant in the Acacia Hotel in San Juan, Puerto Rico.

Born in Mexico City and raised in Puerto Rico, my passion for food was ignited early. I fondly recall helping in my family’s restaurant, where my father taught me the art of traditional Mexican cuisine — lessons that laid the foundation for my journey as a chef.

While pursuing degrees in medicine and music at the University of Puerto Rico, I worked in restaurant kitchens to support my education. Eventually the pull of making good food was impossible to resist.

I furthered my culinary education at the Universidad del Este in Carolina and worked in kitchens specializing in French, Mexican and Puerto Rican cuisines. Each shaped the style you’ll experience at Niche today.

The most memorable meals are born from a blend of authenticity and innovation. I invite you to Niche to taste flavors that tell stories, ingredients that sing, and dishes that reflect my heritage and my passion for innovation.