Juan Sebastian Pérez was only 17 years old when he travelled to Mexico City to study at Le Cordon Bleu where he graduated with a Grand Diplôme®. He returned to his home country in Ecuador in 2007 and started his career cooking for 2000 people at a camp in the Amazon, then moved on to work at Chez Jerome, a European haute cuisine restaurant. Following that, he went on becoming the Executive Chef at Elsass Bistro & Vinos.
Pérez has ventured out travelling around Ecuador to understand the gastronomy in more depth. Pérez is currently the chef owner of Quitu, a restaurant that promotes sustainability and development of local agricultural, livestock and fishing communities.
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