Editorial Board   

Mr. Flores

Juan Carlos Flores

Executive Sommelier, Pueblo Bonito Hotels Resorts & Spas

Juan Carlos Flores is executive sommelier for Pueblo Bonito Hotels Resorts & Spas, a group of fine resort hotels in Cabo San Lucas, Mazatlan, and Puerto Vallarta, Mexico. Flores is the 2004 Champion Sommelier of Mexico. Winning that title at age 27, he is the youngest sommelier ever to have represented Mexico in the Concours du Meilleur Sommelier du Monde-the World's International Sommelier Competition. He was recently named Sommelier of the Year by the American Academy of Hospitality Sciences, and now at age 28, is the youngest sommelier ever to have achieved the Star Diamond Award. Mr. Flores was named Mexico's champion after an intense competition in Mexico City in which ten of the country's top sommeliers were invited to demonstrate their general knowledge, pairing abilities, and individual presentation styles to a panel of judges. Judging criteria included knowledge of grape varieties, microclimates, and how weather patterns and soil composition affect grape growth and production in various years, as well as the participants' command of the English and French languages and their style of presentation. Mr. Flores has a degree in hotel management and speaks fluent English, Spanish and French. He studied the French language and cuisine in Monte Carlo and served as a sommelier at the Hotel de Crillon in Paris, under the tutelage of France's 2001 sommelier champion. He also studied in Nice, France, where he earned a French sommelier diploma and worked with internationally renowned Chef Alain Ducasse at Louis XV restaurant in Monte Carlo. Extensive gastronomical travel-to vineyards, distillers, farms, gastronomical events, wine tasting exhibitions, museums and restaurants-added to his expertise with wines. During his tenure with Pueblo Bonito, Mr. Flores studied at the Culinary Institute in Napa, California, under master sommelier Tim Gaiser. As executive sommelier, Mr. Flores oversees the wine collections of Pueblo Bonito's seven resort hotels and numerous restaurants, conducts wine tastings, provides pairing recommendations and serves as wine advisor and instructor. Mr. Flores joined Pueblo Bonito Hotels Resorts & Spas in 2002. The resorts include four properties in Cabo San Lucas: Pueblo Bonito Sunset Beach Resort & Spa, Pueblo Bonito Ros'e, Pueblo Bonito Los Cabos and Pueblo Bonito Pacifica Holistic Retreat & Spa; two in Mazatl'an: Pueblo Bonito Mazatl'an and Pueblo Bonito Emerald Bay. Samba Vallarta, an All-Inclusive Resort by Pueblo Bonito is located in Puerto Vallarta, with groundbreaking scheduled for Pueblo Bonito Punta Mita in 2006, also in Vallarta.

Mr. Flores can be contacted at jflores@pueblobonito.com.mx

Coming up in August 2019...

Food & Beverage: Millennial Chefs Lead the Way

Led by Millennial chefs, hotels continue to foster sustainability, sourcing and wellness within their dining rooms and banquet spaces, and by all measures, this is responsible for an increase in their revenues. In many hotels, the food & beverage division contributes 50 per cent or more to hotel sales and they are currently experiencing double-digit growth. As a result, hotel owners are allocating an increasing amount of square footage for F&B operations. The biggest area of investment is in catering, which is thriving due to weddings, social events and business conferences. Hotels are also investing in on-site market or convenience stores that offer fresh/refrigerated foods, and buffet concepts also continue to expand. Other popular food trends include a rise of fermented offerings such as kombucha, kimchi, sauerkraut, tempeh, kefir and pickles - all to produce the least processed food possible, and to boost probiotics to improve the immune system. Tea is also enjoying something of a renaissance. More people are thinking of tea with the same reverence as coffee due to its many varieties, applications and benefits. Craft tea blending, nitro tea on tap and even tea cocktails are beginning to appear on some hotel menus. Another trend concerns creating a unique, individualized and memorable experience for guests. This could be a small consumable item that is specific to a property or event, such as house-made snack mixes, gourmet popcorn, macaroons, or jars of house-made jams, chutneys, and mustards -all produced and customized in house. One staple that is in decline is the in-room minibar which seems to have fallen out of favor. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.