Wild Common recently celebrated its sixth anniversary in March, but who says the party has to stop? We're continuing to celebrate this downtown spot known for its imaginative tasting menu crafted with curated ingredients.

Let us introduce you to the man behind the menu, Chef Orlando Pagán, who has been with Wild Common since its opening. Keep reading for how he keeps the tasting menu fresh after six years.

What does it mean for Wild Common to reach this milestone?
It is very humbling to celebrate our sixth anniversary. The last few weeks I've been reflecting on how fast and incredible the last six years have been. I am very grateful for all the current and previous staff members contributing to our success.

Where do you draw inspiration for the menus?
Honestly, from everywhere. But mainly our staff members. We have one simple rule: we only put on the menu food that we love to eat.

After more than half a decade, how do you keep things fresh?
I feel very lucky to have the kind of co-workers that I have. We have a fun, loving, and caring group of people under one roof. That makes all the difference in the world.

Do you have any local farmer markets you like best?
I actually have a favorite farmer. His name is Casey Costa, and he owns Dogpatch Farmstead. We work very closely with him and try to utilize as much of his produce as possible. The passion and care that he puts into his produce show.

Which local ingredient do you always have in your kitchen?
I am a huge fan of Marsh Hen Mill.

What kitchen gadget can you not live without?
A digital scale — all our recipes are in grams. I love consistency.

Can you share a little bit of your journey living with multiple sclerosis?
Absolutely, I don't even know where to start. There are so many ups and downs. It is a daily challenge — both physically and emotionally. Luckily, I have a great group of support, from my family to my co-workers, which makes my daily challenges more manageable.

If you had all your loved ones gathered around the table, what meal would you prepare for them?
Rice and pigeon peas, pernil, mofongo, and flan de queso. All Puerto Rican classics from my childhood.

Besides your own, what are your top three favorite local restaurants?
Just three, you are putting me on the spot. Well, I'll give you the last three that I visited and had a phenomenal meal: Kultura, 167 Sushi, and Lowland.

Which local chef should we interview next and why?
Hector Garate from Palmira. His Puerto Rican flavors combined with southern BBQ are out of this world. I am a huge fan.