Juan Pablo Loza brings more than 15 years of culinary experience to his newly appointed role as Executive Chef of the award-winning Rosewood Mayakoba resort, located in idyllic Riviera Maya. Loza will be responsible for overseeing the luxury resort’s food and beverage operations as well as its five distinct dining venues: La Ceiba Garden & Kitchen, Casa del Lago, Agave Azul, Punta Bonita and La Cava.
Upon graduating with a Bachelor’s Degree in Hotel and Tourism Management from Escuela Internacional de Turismo in Mexico, Loza was a part of the Rosewood Hotels & Resorts team that opened Rosewood Sand Hill in Menlo Park, California. Loza then further refined his culinary skillset at two additional Rosewood resorts, serving as Executive Chef at Jumby Bay and Executive Sous Chef at 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. Most recently, Loza served as the Executive Chef and Food and Beverage Director at the Belmond Maroma Resort & Spa.
“I am honored to have the opportunity to bring my passion for cooking and cultural traditions to Rosewood Mayakoba, where I am already inspired by the deep-seeded traditions and local flavors of Riviera Maya,” said Loza. “I look forward to leveraging the relationships I have forged with the region’s finest suppliers and furthering Rosewood Mayakoba’s tradition of offering its guests the best in traditional and innovative Mexican cuisine.”
Loza is a decorated chef who has been recognized with several prestigious accolades, including winning first place in the national “Best Mexican Young Chef” contest in 2005. Loza offers a global culinary perspective, following stints in several countries across the world including Spain, the United States, China, Argentina, England and Sweden. Loza will integrate his valuable experiences into all food and beverage elements at Rosewood Mayakoba.
