Juan Barrón 2019-07-30T11:53:39-05:00

Project Description


Juan Cabrera Barrón graduated from culinary school at the Universidad del Claustrode Sor Juana inMexico City, as well as from the pastry arts program at the Culinary Institute of America in New YorkCity. To further round out his palate and training, he also became a certified sommelier from theUniversity of Tepeyac and served an internship at El Bulli Restaurant, in Catalonia, Spain, in 2006.His career has been as varied as his education, working as a professional chef and Food & BeverageManager at some of the finest restaurants and hotels in Mexico, including his time as Head Chefat thefamed Pujol in Mexico City and catering for the Grupo Enrique Olvera. His culinary resume also includessuch exclusive kitchens like The Cardinal, L’Olivier, Le Cirque, Kyo in Monterrey, Persé in Villahermosa,Tierra Mía in Guadalajara, and the iconic Café des Artistes, Puerto Vallarta.Currently, he is Executive Chef and partner of Fonda Fina restaurant in the Roma Zona neighborhood ofMexico City, noted for its exceptional contemporary Mexican cuisine in numerous publications includingthe New York Times, Eater and Elle à Table, and has been named as one of the top 120 restaurants inMexico. Chef Cabrera is also well-known for being a finalist in season two of Top Chef Mexico 2017.