|
Juan came to San Diego at the age of 18 after growing up in Leon Guanajudo, Mexico. He has been in the culinary business for 22 years learning every aspect of the kitchen, from washing dishes to his current title as East Side Chef of the Town and Country Hotel.
Juan spent his early years working at the Marriot Suites in the Symphony Towers gaining experience in many positions. He was privileged to work with four separate chefs; each one showing him different nuances to the kitchen, which he now carries with him. After five years he moved to the Paradise Point Resort, where he learned fine dining and banquets under Executive Chef Kurt Hauser.
In December of 2001 Juan came to the Town and Country Hotel. Starting out as a Banquet Sous Chef and later being promoted to East Side Chef in charge of Kelly’s Irish Pub and Charlie’s Restaurant kitchens.
“In the 7 years I’ve been here I’ve been challenged in many ways. My knowledge is always increasing and I’ve achieved many of my personal goals. I take great pride in the work I do here, and I know it shows in the food I serve.”
|
