Born in Pasto, Colombia to a loving family. Juan found his love for cuisine spending time with his family everyday “I was born in a big family, where breakfast and lunch was the time of the day when we had the chance to all be together around comfort food, this is the reason why food is so important to me...it reunites people around happiness and good memories.”


He found his inspiration from watching his mum cook for his family every day. This changed his perception of food “Seeing mom cooking with love, no matter what ingredient she was using made me realise that cooking is a gift, a skill that needed to be honed, it was the path to pure love”.

He first set eyes on the Le Cordon Bleu logo when his mom gave him his first cookbook when he was only 9 years old, he instantly became attached to the name “I clearly remember seeing the Le Cordon Bleu logo printed on it, and inside I found a whole array of recipes and names that got my attention”. He knew from that point on that he would one day be a student at this prestigious institute. 

After graduating from the Diplôme de Cuisine in 2011, he took his love for cooking to several of Paris’ famous restaurants “I worked in different restaurants like Le Meurice, La Contre Allée, Ô Chateau and others, this strongly complemented my studies and experience in Paris.”

In 2016, three years after returning to his home country, he ventured on an entrepreneurial journey by creating Migrante, located in his hometown in Pasto Colombia in the Nariño region that holds a unique position in the country's geography. Situated at a special intersection of thermal soils, the Amazon rainforest foothills, the Andean Mountain range, and the Pacific Ocean, Nariño possesses the ideal conditions to provide a wide array of products. These elements combined create an unexpected culinary fusion, offering a diverse range of culinary possibilities. 

Migrante's concept revolves around crafting an exceptional and vibrant dining experience melding French techniques and Asian flavours with local ingredients and traditions “I am very passionate and proud of my origins, and this is what drives our culinary approach”. Its aim is to curate a menu that seamlessly blends the finest Nariño ingredients from both the coastal and mountainous regions. While staying true to its rich culinary heritage, by reinterpreting tradition and paving the way for an innovative gastronomic journey.

Juan is in the final of the national Bocuse d'Or Colombia competition on September 18 in Bogotá. If he wins, he will have the opportunity to represent his country at the Bocuse d'Or at the Sirah fair in Lyon.“The Bocuse d'Or has been a long-held dream of mine, it's a personal challenge to show to the world our cultural heritage, our food, how we perceive each other and how we communicate through our cuisines and traditions. Having the chance to be a part of the Le Cordon Bleu allowed me to immerse myself into the world of gastronomy and with a lot of effort and perseverance to be a better and more successful cook.” 

Le Cordon Bleu Paris is truly honoured to see Juan’s remarkable journey. His story reflects the essence of culinary passion and dedication, a true representation of the spirit that we nurture in our students. 

Juan's journey serves as a testament to the transformative power of culinary education and the pursuit of dreams. We are immensely proud to have played a part in Juan's culinary voyage and wish him the utmost success in the Bocuse d'Or finals.