Juan Cabrera BARRÓN

He Graduated in Gastronomy from the University of the Cloister of Sor Juana in Mexico City, and as Pastry Chef at the Culinary Institute of America in New York. He is also Sommelier by the University of Tepeyac.

He has worked as head Chef in the restaurant Pujol, TEO, ENO and Catering for Grupo Enrique Olvera.

Restaurants such as: El Cardenal, L’Olivier, Le Cirque, Kyo in Monterrey, Persé in Villahermosa and Tierra Mía in Guadalajara. He recently opened the Mexican cuisine restaurant, Los Compas TJ, in Tijuana, Baja California. He was one of the final contestants of the second season of Top Chef Mexico 2017, and he was named One the Great Mexican Chefs Book by Larousse in the same year.

He is currently Executive Chef, and runs the Fonda Fina restaurant, Contemporary Mexican Cuisine, in Mexico City, a reference restaurant for eating by the New York Times, USA Today, Eater and Elle à Table. Fonda Fina is recognized as one of the 120 best restaurants in Mexico. And it is part of La Liste 2019, France. With Fonda Fina he has traveled to various gastronomic festivals such as: Morelia in Boca, Come Jalisco; International with Come to Eat and the Mexican Embassy at the Ritz Carlton Hotel in Moscow Russia; and to different cities such as Brasilia, Sao Paulo, Rio de Janeiro, Brazil and Lima, Peru, Nairobi, and Kenya.