chef juan pablo loza wine and food festival

With more than 15 years of experience in the gastronomic field, Juan Pablo Loza holds the position of Director of Culinary Operations at Rosewood Mayakoba, being responsible for the direction and supervision of each of the hotel’s gastronomic experiences, including its distinguished restaurants: Ceiba Mayan Garden & Kitchen, Casa del Lago, Agave Sushi & Tequila Bar, Punta Bonita, La Fondita and Aquí Me Quedo.

Chef Loza takes guests from Rosewood Mayakoba through a culinary journey of creative menus that are the result of the fusion of traditional Mexican ingredients with diverse international culinary styles, innovating in each dish to bring the best of Mexico to the palate of your guests.

The gastronomic experience of Rosewood Mayakoba has been taken by the chef to another level. He has managed to introduce guests to an adventure of authentic Mexican culinary flavors and traditions, with the aim of showing the country’s cultural richness. His connection with the roots of Mexico leads him to offer experiences such as gastronomic tours to communities in the region, Mayan cooking classes, taco classes, tequila tastings, tastings of Mexican craft beer and national wines and cheeses, among others.

Chef Loza has been given the task of identifying those inputs that are produced locally and not only provide greater freshness and flavor to their dishes, but also encourage the development of local producers, for example: pineapple and papaya the area of Bacalar, citrus fruits and Oxcutzcab messages, honey from different regions of the Yucatan Peninsula, lambs from Tizimin, jaca from the north of Quintana Roo, tomatoes from Leona Vicario, salt from Celestún, octopus from Puerto Progreso and Mayan octopus of Campeche, among many others.

After graduating with a degree in Tourism Business Administration from the International School of Tourism of Mexico, Juan Pablo Loza joined the Rosewood Hotels & Resort team collaborating at Rosewood Sand Hill in Menlo Park, California. Later, Loza continued to expand her culinary skills at Rosewood Jumby Bay located in Antigua and Barbuda as Executive Chef and at Las Ventanas al Paraíso in Los Cabos as Assistant Chef. Prior to arriving at Rosewood Hotels & Resort, Loza collaborated in several restaurants in Mexico such as Le Cirque, Ciboulette and L’Olivier. Most recently he served as Executive Chef and Director of Food and Beverages at Belmond Maroma Resort & Spa.