Juan Pablo Loza


Born in Mexico City, Juan Pablo Loza earned a Bachelor’s Degree in Hotel and Tourism Management from Escuela Internacional de Turismo in 1998. His passion for cooking and his traditions have pushed him to share and dignify the Mexican cuisine. Juan strives to create a healthy and refreshing approach when fusing traditional and local flavours, and to evoke emotions through his creations.

With extensive expertise in the cuisine of Mexico, Juan Pablo’s talent is already well known within Rosewood Hotels & Resorts from time spent as Sous Chef at Las Ventanas Al Paraiso and Executive Chef at Jumby Bay Resort. Previously, he distinguished himself at several of Mexico City’s most acclaimed restaurants, including the famed Restaurant Le Cirque, Restaurant Ciboulette, and Restaurant L’Olivier.

"I am very grateful to life; I have a great wife and three beautiful children who inspire me to be a better person and a better Mexican all the time."

In 2005, Juan Pablo was awarded first place in “Best Mexican Young Chef”, a national contest of traditional and contemporary Mexican cuisine. Since then he has shared his style and flavours in many different countries such as Argentina, England, U.S, France, Sweden, China, Japan and Spain.

Juan Pablo Loza joined Rosewood Mayakoba as Executive Chef in March 2015. Previously, he served as the Executive Chef and Food & Beverage Director of the Maroma Resort and Spa since 2010, spending time getting to know the finest local suppliers in order to integrate local flavours using fresh ingredients in the menus.

Together with his team, Juan tantalizes travelers with traditional Mexican cuisine with an elegant twist.

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