Native San Diegan Martin Juarez never sought to pursue a culinary career, however his passion for the industry couldn’t be denied once he found himself in the kitchen. Beginning as a fast food line cook, Juarez progressed to a Fryer and Pantry Chef at the former Gulf Coast Grill in University Heights before joining the Cohn Restaurant Group in 2011 at The Prado at Balboa Park. Calling it one of the best decisions he’s ever made, Juarez worked for the next four years fine-tuning his skills under the tutelage of The Prado’s Executive Chef Jonathan Hale.
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.