Juan Carlos Peña

Lona Cocina Tequileria

JUAN CARLOS PEÑA

Executive Chef, Lona Cocina & Tequileria

JUAN CARLOS PEÑA

Executive Chef, Lona Cocina & Tequileria

Chef Juan Carlos Peña is the new Executive Chef for Lona Cocina & Tequileria at The Westin Fort Lauderdale Beach Resort & Spa. An experienced culinary professional with a background in fine dining restaurants and resorts, Chef Peña brings a wealth of interpersonal, analytical and critical-thinking skills to the role. Inspired by his Mexican heritage, Chef Peña is driven by his passion for Mexico’s vibrant cuisine and culture to showcase the region’s techniques and flavors in his cooking. At Lona, he oversees the restaurant’s culinary team and is involved in all aspects of kitchen operations from budgeting, recipe development, vendor management, menu design and maintaining cost efficiency.

Prior to taking on this role, Chef Peña, who is originally from Queretaro, Mexico, came to the United States in 2016 after completing his culinary studies. He has worked in various roles in several of Miami’s most acclaimed kitchens including Michelin-starred restaurant Le Jardinier and Stubborn Seed, as well as Pao by Paul Qui. Chef Peña has also worked in several of Beverly Hills’ luxury hotels including The Peninsula and Four Seasons Hotel. Most recently he served as the private chef at one of the most exclusive residential complexes in Miami. In this position, he curated private events, and created personalized, custom menus for the building’s residents. Additionally, he commanded the kitchen team for Ma-Ka-Roh specializing in the production of French macarons.

Chef Peña received his bachelor of arts degree in the Culinary Arts from University of Mondragon Mexico in Queretaro, MX (2014) as well as completed his certification in Haute Patisserie from L’école de Patisserie by Benoit Gaillot (2015), also in Queretaro. He brings a passion for excellence alongside well-honed culinary skills in his new position at the helm of Lona Cocina & Tequileria.