Cap Juluca, a luxury resort on Anguilla, recently welcomed industry professional Juan Bochenski as its new executive chef/director of food and beverage.
Bochenski, a native of Argentina and raised in Australia, has a distinguished and varied culinary and hospitality resumé that includes serving in notable kitchens for nearly twenty-five years – principally in Australia, but also in the United Kingdom, Argentina, the Caribbean and the United States.
In his new position, Bochenski will be highlighting his global cooking expertise, continuing to develop seasonal and seafood-centric, locally focused menus at Cap Juluca and spearhead the management of fine dining signature restaurant Pimms, more casual eatery Blue and at Spice, the resort’s Moroccan-inspired lounge. Additionally, he will be responsible for special events dining, weddings catering and in-room dining.
Most recently Bochenski was executive chef at Rosewood Inn of the Anasazi in Santa Fe, New Mexico, and prior to that he was first introduced to work in the Caribbean while serving as executive sous chef at Rosewood Hotel’s Jumby Bay Island in Antigua.