LOS CABOS, Mexico – Chileno Bay Resorts & Residences, Auberge Resorts Collection, a contemporary oceanfront resort in Los Cabos known for its culinary excellence, today announces the appointment of Juan Pablo Loza as Director of Culinary Experiences. A native of Mexico City, Chef Loza’s 20 years of culinary experience has brought him all over the globe—from China to Argentina to Sweden and many places in between—and now to the property’s signature, award-winning restaurant, COMAL. Chef Loza will also oversee the resort’s various other dining venues YAYA, TnT, and El Molino Coffee Shop, which all celebrate nuanced influences on contemporary Mexican cuisine, and a program of unique epicurean guest experiences.
“We are thrilled to welcome Loza, who inspires us with his global perspective and infectious passion for sustainability in the kitchen,” said Roger Ponce, regional vice president and general manager of Chileno Bay Resorts & Residences, Auberge Resorts Collection. “His wealth of experience speaks for itself, having put various renowned restaurants and hotels on the culinary map, exploring cuisine techniques and their legacies, while frequently helping shape the narrative at food festivals and conferences around the world.”
With a deep respect for the world around him, Loza has been recognized by the Mexican government as an ambassador of sustainable seafood. He is also a certified Seafood Watch Partner with the acclaimed Monterey Bay Aquarium. His passion for supporting the community and the environment has led him to create and participate in initiatives such as #pescaconFuturo, which aims to promote sustainable fishing. Taking and sharing his ideas at international summits, he is currently helping replicate the sustainable fishing project in Chile and Peru.
This summer, Loza will introduce his first new menu at COMAL as well as carry on the property’s exclusive gastronomy series, Baja Lab Kitchen.
“I am looking forward to sharing our new menu and vision with our guests this summer,” said Loza. “I am most excited to experiment with local flavors of Baja’s bountiful landscape and develop exciting culinary programs that Los Cabos has never seen before.”
Born and raised in Mexico City, Loza was named Best Mexican Young Chef in 2005 and refined his culinary skills at various Rosewood resorts, including Sand Hill, Jumby Bay, Las Ventanas al Paraiso, and most recently Mayakoba, where he was the creative power behind Zapote Bar, now one of the world’s 50 Best Bars. Prior to, Chef Loza worked at several of Mexico City’s most acclaimed restaurants, including Le Cirque, Ciboulette, and L’Olivier. Additionally, he has been featured on NBC’s Today Show consecutively for a Cinco de Mayo cooking demonstration, earned recognition in Food & Wine’s 2017 Hotel Awards, and was named as “The Rule Breaker” in a list of the top 40 food-centric hotels and being featured on Rick Bayless’ show, Mexico One Plate at a Time.