Juan Pablo Loza Appointed Exec Chef Jumby Bay
A Rosewood Resort
December 10, 2009 - Jumby Bay, A Rosewood Resort, an exclusive and newly transformed private island escape off the coast of Antigua, has announced the appointment of Juan Pablo Loza as Executive Chef. Following a $28 million resort-wide redesign, the new Jumby Bay Resort - opened December 1st - is eager to welcome Chef Loza to the Jumby Bay family. Taking the reins of Jumby Bay's new dining experience for his first position outside of Mexico, Loza is responsible for all dining operations including menu creation at The Estate House, NEW Verandah Restaurant, The Verandah Bar and Kitchen, and NEW Pool Grille. Loza will also oversee in-suite dining and special events, and will lead the resort culinary team in creating hands-on learning opportunities at the new Jumby Bay Cooking School.
With extensive expertise in the cuisine of Mexico, Loza has spent his career employing authentic ingredients and regional culinary variations to dazzle diners. Loza's talent is already well known within Rosewood Hotels & Resorts thanks to his most recent assignment as Executive Sous Chef at Las Ventanas Al Paraiso, A Rosewood Resort in Los Cabos. Previously, Loza distinguished himself at several of Mexico City's most acclaimed restaurants including the famed Restaurant Le Cirque, Restaurant Ciboulette, and Restaurant L'Olivier.
In 2005, Loza was awarded 1st Place in Best Mexican Young Chef, a national contest of traditional and contemporary Mexican cuisine. Born in Mexico City, Loza earned a Bachelor's Degree in Hotel and Tourism Management from Escuela Internacional de Turismo in 1998.
Jumby Bay's transformation has brought new vitality and style to the resort's dining scene. While he has made his mark with the cuisines of Mexico and Spain, Chef Loza is now branching out by adding Caribbean, Mediterranean and even Antiguan influences to his menu. Lusciously textured Lamb Mojito is full-flavored with brown sugar, lemon and mint; Tropical Shrimp is steeped with red chili, pineapple, cilantro and lime; and Loza's signature Jumby Bouillabaisse employs local seafood and spices for a for a regional twist on the classic Provençal stew. The chef also keeps preparations healthy, eschewing the fryer and garnering inspiration from regional ingredients whenever possible, particularly Antigua-grown spices and produce, as well as freshest local catch.
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