Specialty: Mexican Haute Cuisine / International
After graduating with a degree in Administration of Tourism Enterprises from the International School of Tourism of Mexico, Juan Pablo Loza joined the Rosewood Hotels & Resorts team collaborating with some of its brands, he also worked for various restaurants in Mexico such as Le Cirque, Ciboulette and
L’ Olivier. With more than 15 years of experience in the gastronomic field, Juan Pablo Loza is currently the Culinary Operations Director at Rosewood Mayakoba, taking his guests for a culinary journey resulting from the fusion of traditional Mexican ingredients with diverse international culinary styles.
For Loza, issues such as Sustainable Fishing matters, which is why, in getting involved he has received several recognitions, such as the Sustainable Fishing Merit and Aquaculture by Conapesca and Sagarpa. Its support promotes the consumption of products at a fair price, without intermediaries and choosing only “seasonal” ingredients, avoiding consumption that damages the natural balance of the seas.
On the other hand, Loza is a great promoter of the Mexican cheese and he offers many different tastings of Mexican artisan cheeses, in addition, constantly participates as a cheese judge and speaker for the “World Cheese Awards” of San Sebastian Spain.
Enjoy Juan Pablo’s seasoning and charisma at the dinner “Taste of New York in Mayakoba”.