Chef Orlando Pagán, originally from Puerto Rico, has built a culinary career that blends his heritage with global flavors and fine dining expertise. After graduating from Johnson & Wales University in Miami, Pagán began his professional journey at the Ritz-Carlton Coconut Grove’s Bizcaya Grill Restaurant in Florida. His quest for growth took him westward to San Francisco, where he worked in a collection of Michelin-starred kitchens, including Restaurant Gary Danko, State Bird Provisions, Ame Restaurant, The Village Pub, Aziza, and Spruce. These experiences, combined with his Puerto Rican roots, allowed him to refine his craft while incorporating both local and international culinary influences into his approach.

In 2017, Pagán moved to Charleston to work with Chef Sean Brock at McCrady’s Tavern, where he became Executive Chef by the summer of 2018, contributing to the restaurant’s continued success.

In February 2019, Pagán opened Wild Common in downtown Charleston, a forward-thinking restaurant known for its dynamic tasting menu. Drawing from his Puerto Rican heritage and global culinary experiences, Pagán creates dishes that are deeply rooted in his cultural background, while seamlessly incorporating diverse flavors from around the world. His work at Wild Common earned the restaurant widespread acclaim, and in 2022, he was named a James Beard Semi-Finalist.

When he’s not in the kitchen, Pagán may be found playing golf or spending time with his wife and two young children.