From 2015-2017, Juarez worked at CRG’s former OB Warehouse, adding depth and versatility to his palate and expanding his repertoire of flavors. In 2017, Juarez was offered the Sous Chef position at BO-beau kitchen + cache in Hillcrest, accepting his first Executive Chef position there one year later. Consisting of classic French dishes with contemporary twists, the menu takes advantage of Juarez’s unique talents and exposure to diverse global cuisine.
Outside the workplace, Juarez enjoys cooking and eating Creole -- his personal favorite -- and Mexican food, often finding creative crossover between the two styles of cuisine. “If I was hosting a dinner party, my menu might consist of ceviche as an appetizer, prime rib as a main course, and bread pudding for dessert,” he quips.