Born in Guatemala, Chef Juan Bernardo Ancheita Canel's passion for food came from his mother who was a Pastry Chef. It was her signature milk cakes that first triggered his interest in South American flavours.
Chef Juan began his culinary career in 2003 at Mexico's Quinta Real Hotel. It was here that he met his mentor Hugo Hernandez. Under Hernandez's mentorship, Chef Juan honed his skills first as a Commis Chef before swiftly climbing the ranks in the kitchen. It was during this time that Chef Juan had the prestigious honour of cooking for Pope John Paul II in the Presidential House of Guatemala.