BIO: Executive Chef Juan Bochenski
Rosewood Inn of the Anasazi appointed Juan Bochenski Executive Chef of the internationally heralded Anasazi Restaurant in December 2011. Chef Bochenski’s cuisine celebrates an innovative approach to food focusing on fresh seasonal ingredients and the abundance of available local produce in Santa Fe. His menu will change seasonally and feature dishes that harmonize with the Anasazi Restaurant’s rustic yet sophisticated southwestern flavor.
A native of Argentina who also spent many years in Australia, Chef Bochenski was classically trained in French cooking at Chez Nico in London. He also received formal training in both Melbourne and Buenos Aires, with certificates from esteemed culinary institutions including Buenos Aires Catering S.A., the Alicia Berger Cooking School, IBAHRS International Hotel and Restaurant School Buenos Aires, and the Regency Institute Hotel School TAFE. Bochenski also served as Sous-Chef at several esteemed restaurants throughout Melbourne and Sydney including Berardos, Four in Hand Bistro, and Windsor Hotel Oberoi. In 2008, Chef Bochenski joined Rosewood Hotels & Resorts as Sous Chef at Jumby Bay, A Rosewood Resort in Antigua.