Juan Pablo Loza

Juan Pablo Loza brings more than 15 years of award-winning culinary experience to Rosewood Mayakoba in his role as Executive Chef.
He is responsible for overseeing the resorts eclectic mix of dining venues in celebration of the many nuanced influences on contemporary Mexican cuisine including including the newly-debuted Aquí Me Quedo, La Ceiba Garden & Kitchen, Casa del Lago, Agave Azul, Punta Bonita, and La Fondita.
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.
He has been featured on NBC’s Today Show for multiple consecutive years where he has hosted a Cinco de Mayo cooking demonstration to
an American audience in addition to earning recognition in Food & Wine’s 2017 Hotel Awards with Rosewood Mayakoba being 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.
Loza offers a global culinary perspective, following stints in several countries across the world including Spain, the United States, China, Argentina, England and Sweden while frequently attending gastronomic festivals and conferences around the world. Named “Best Mexican Young Chef” in 2005, Chef Loza is a native of Mexico City who came to Rosewood Mayakoba 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 worked at several of Mexico City’s most acclaimed restaurants, including Le Cirque, Ciboulette and L’Olivier.