CHEF JUAN CARLOS

Born and raised in Chicago, IL, Chef Juan Carlos Flores frst fell in love with food while serving in the army. His favorite part of the day was eating at the chow hall and seeing how food brought joy to his squadron. After returning home, Chef Flores attended the Le Cordon Bleu College of Culinary Arts in Chicago. After graduation, he attended Robert Morris University, where he received a Bachelor’s in Business Management with a concentration in Hospitality.

In 2006, Chef Flores made his frst foray into the culinary world, working overseas at the three-star Michelin restaurant, The Fat Duck. After a few years, he returned home to start working at The Peninsula Chicago while working at Blackbird in the evenings. He worked under Chef Thomas Lents at the two-Michelin-starred restaurant Sixteen during this time.

After a few years of working in Chicago, Chef Flores decided to take his talents to South Florida and took a position at Miami hot-spot, Nobu. He quickly learned the art of Japanese and Peruvian cuisine, so he decided to pursue another opportunity. With zero knowledge of Mexican food, Chef Flores helped to open Cantina la Veinte, located in the heart of Miami’s downtown district. He instantly fell in love with the unique dishes, culture, and traditions of Mexican cuisine. Chef Flores took several trips to Mexico to immerse himself in the culinary scene - visiting Mexico City, Sonora, and Oaxaca City; his mission was to rescue native traditions, techniques, and ingredients.

Chef Flores took several trips to Mexico to immerse himself in the culinary scenevisiting Mexico City, Sonora, and Oaxaca City; his mission was to rescue native traditions, techniques, and ingredients.

In 2019, Chef Flores joined the team of White Feather Management, the creators of El Patio Wynwood, as Executive Chef of Mayami. In this role, he manages the culinary operations of the restaurant. Offering guests dynamic and innovative cuisine in an upbeat Tulum-inspired environment.