Juan Garrido
Chef Juan Garrido’s resume reads like a global adventure in food. From elevated French fare to classic southern BBQ, the talented chef has been refining his culinary work for over a decade through various international cuisines. He currently serves as Executive Chef for the recently opened Joliet, a bistro-style concept by the team at Lost Boy & Co. in Miami Beach.
Garrido felt a calling to the art of gastronomy at an early age. After graduating high school, the aspiring chef attended the Culinary Institute of America, where he earned an associate degree from the prestigious school. Soon after that, he packed his bags and moved to New York City to hone his skills in the Big Apple’s bustling world-famous restaurant scene. While there, Garrido trained at several renowned kitchens in the city, including the iconic dining destination Le Cirque.
His interests eventually turned to the buzzed-about expansion in Miami, which was swiftly becoming one of the nation’s top food capitals. After a brief stint at John Island’s Club where the young chef learned the wonders of cooking on a wood-fired oven, Garrido lent his talents to Daniel Boulud’s swanky db Bistro Moderne, located in the heart of Miami’s downtown district.
Missing the electric energy of New York, Garrido followed his time with Boulud by taking on chef de partie and sous chef roles at NYC’s trendy Bouley Restaurant, Wallsé and Lupulo. However, it wasn’t long before South Florida once again came calling and Garrido continued building his impressive trajectory with senior positions at Miami’s Hometown BBQ and at Southbound Hospitality, where he served as Chef de Cuisine and Executive Chef, respectively.
The latest step in Garrido’s culinary journey involves leading the charge at the new, seafood-centric bistro, Joliet. His casual but curated menu boasts bold Cajun flavors found in New Orleans-inspired dishes including smoked fish dip, barbecue prawns, rock shrimp Po’Boy sandwiches, cornmeal fried Florida yellowtail, daily gumbo and house jambalaya.
