MEET THE TEAM
Whitney Thomas
Executive Cheff
Executive Cheff
With over 18 years of experience leading high-volume kitchens and multi-outlet culinary operations, Whitney Thomas brings a bold, disciplined approach to modern cuisine shaped by global influences. Known for her leadership in concept development, restaurant openings, and operational excellence, she balances creativity with precision in every aspect of the kitchen.
A Final Four contestant on Hell’s Kitchen and competitor on Beat Bobby Flay, Whitney is recognized for her strategic vision, culinary innovation, and ability to build and lead high-performing teams. As Executive Chef of Azul, she leads the culinary direction with a focus on elevated flavors, thoughtful execution, and memorable dining experiences that reflect both craft and culture.
JESÚS BONILLA CEPEDA
Beverage Manager
Beverage Manager
Dedicated to the art of mixology and genuine hospitality, Jesús Bonilla Cepeda draws from over 16 years of experience at Puerto Rico’s most acclaimed restaurants, including Marmalade, Mario Pagán and Budatai – infusing Azul’s cocktail program with techniques reflective of global fine dining programs.
Known for his creativity and attention to detail, he specializes in cocktail design and advanced techniques such as infusions, fat-washing, and redistillation. A former instructor at AMB Academy, Jesús combines technical mastery with warmth and precision, crafting cocktails that capture Azul’s refined yet vibrant spirit.
YURI OLIVEIRA
General Manager
General Manager
Yuri Oliveira, with over a decade of leadership in the hospitality industry, brings a wealth of experience overseeing daily front-of-house operations and high-performing teams. As General Manager at The King’s Kitchen, he expertly managed restaurant logistics, community volunteer engagement, and special programming, with a steadfast focus on mission-driven service and rehabilitation.
His career includes key leadership roles at premier Charlotte establishments, including serving as General Manager and Consultant for Soul Gastrolounge, and as Manager and Event Coordinator at Rooster’s Wood-Fired Kitchen. Yuri also contributed his operational expertise to the team at Napa on Providence. Throughout these roles, he has consistently exceeded revenue, donation, and budget goals through meticulous strategic planning.
A collaborative leader, Yuri has partnered with Executive Chefs to develop seasonal, scratch-made menus and curated dining experiences. He has directed elite bar programs, specializing in small-batch craft cocktails and elevated spirits, while fostering a culture of excellence and inclusivity. By prioritizing structured coaching, AOR (Area of Responsibility) ownership, and internal talent pipelines, he has successfully hired, trained, and retained top-tier talent, while mentoring individuals within life-skills and rehabilitation programs.
JONALIE L. CARABALLO MARTÍNEZ
Wine Directorr
Wine Directorr
Jonalie L. Caraballo Martínez brings over eight years of experience developing beverage programs that enhance the dining experience through thoughtful curation and precise execution. As Wine Director, she leads wine and beverage strategy with a focus on balance, creativity, and service excellence.
She holds Introductory and Level 2 certifications from the Court of Master Sommeliers, is a Certified Sommelier through the Academy of Sommeliers Puerto Rico, and also holds a CAFA Sommelier certification. She has completed Levels I and II with the Wine & Spirit Education Trust.
Formally trained in sommelier and bar operations, Jonalie specializes in curated wine lists, signature cocktails, and innovative non-alcoholic programs. Her background includes leadership roles at top restaurants such as 1919 Restaurant at Condado Vanderbilt Hotel, East Asian Bistro, and East Asian Bistro Wine Bar, where she has consistently elevated guest experiences through intentional beverage design and high service standards.
KITCHEN HOURS
- MON - SUN: 6PM - 11 PM
BAR & LOUNGE HOURS
- SUN - THUR: 6 PM - 1 AM
- FRI & SAT: 6 PM - 2 AM
