BIO: Chef Juan Pablo Loza

Juan Pablo Loza brings more than 15 years of award-winning culinary experience to Rosewood Mayakoba in his role as Director of Culinary Operations. He is responsible for overseeing the resort’s eclectic mix of restaurants and lounges including La Ceiba Garden & Kitchen, Casa del Lago, Agave Azul, Punta Bonita, La Cava and Aquí Me Quedo. Recognized by the government of Mexico as an Ambassador of Sustainable Seafood, Chef Juan Pablo Loza is also a certified Seafood Watch Partner with the acclaimed Monterey Bay Aquarium and was named “Best Mexican Young Chef 2005” in a national competition. 

Loza offers a global culinary perspective, having cooked in several countries around the world including Spain, the United States, China, Argentina, England and Sweden, while frequently attending global gastronomic festivals and conferences. He has appeared on both NBC’s Today Show and Rick Bayless’ Mexico One Plate at a Time and earned prominent recognition in Food & Wine’s 2017 Hotel Awards. 

Chef Loza is a native of Mexico City who joined the Rosewood Mayakoba team after opening Rosewood San Hill in Menlo Park, California and refining his culinary skillset at two other Rosewood resorts: Jumby Bay and Las Ventanas al Paraiso in Los Cabos. Prior to his time with Rosewood Hotels & Resorts, Loza distinguished himself at several of Mexico City’s most acclaimed restaurants, including Le Cirque, Ciboulette and L’Olivier.


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