Born and raised in Chicago, IL, Chef Juan Carlos Flores first fell in love with food while serving in the army. His favorite part of the day was eating at the chow hall and seeing how food brought joy to...
Born and raised in Chicago, IL, while enlisted in the Army he found that the best part of the day was eating at the chow hall. Here is where his 1st interest in how food can have an impact on people. Once Juan Carlos was allowed to return home, he attended the Le Cordon Bleu in Chicago graduating with an Associates in Culinary arts. He also attended Robert Morris University where he received a bachelor’s in Business Management in Hospitality concentration.
His 1st professional kitchen job was working overseas in 2006 in the highly acclaimed 3 Michelin star restaurant The Fat Duck. After his stint overseas he started to work at the Peninsula Chicago while simultaneously working at Blackbird in the evenings. His last position while working in Chicago he worked under Chef Thomas Lents in 2 Michelin star restaurant Sixteen.
Juan Carlos came to live in south Florida where he took on a position at Nobu. Here he learned about the Japanese Peruvian fusion cuisine. Not knowing anything about Mexican food besides the food his family cooked he helped open Cantina la Veinte in Miami where his passion for Mexican cuisine grew and with that left behind the fine dining type of food. It is important to note that to him food and ambiance is always second to what the guest might be celebrating.
He took a few years to travel Mexico and learn more about Mexican culture and food. His favorite places to visit are Oaxaca City, Sonora and Mexico City; his mission was to rescue traditions, techniques, and ingredients typical of Mexican cuisine.
In 2019 Juan Carlos joined the team of wynwood creation, the creators of El Patio Wynwood as the executive chef of Mayami Mexicantina, where he headed the kitchens and created the menu of their new Tulum Vibes concept which opened its doors in October 2020.