Juan Pablo Loza

Chef Juan Pablo Loza is the director of culinary operations at the Rosewood Mayakoba hotel in Playa del Carmen, Mexico. He won a competition for “Best Mexican Young Chef" in 2005 and is an Ambassador of Sustainable Seafood for the Mexican government and a certified Seafood Watch Partner with the Monterey Bay Aquarium.


Juan Pablo Loza developed as a chef at Le Cirque, Ciboulette, and L’Olivier in Mexico City, where he's from, before joining Rosewood hotel properties. Food & Wine recognized his work using "herbs and produce grown on the property in soulful Yucatecan dishes like grilled octopus with achiote and pineapple or a fork-tender cochinita pibil" in our 2017 Hotel Awards.


Loza earned a degree in Hotel and Tourism Management from Escuela Internacional de Turismo in Mexico.

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