Cap Juluca, a resort on Anguilla, British West Indies, is pleased to welcome 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.
“We are excited to have Juan head the Cap Juluca culinary team and further enhance the exceptional Anguillian and international dining experience we deliver to our guests,” said Cap Juluca owner Linda Hickox. She continued, “Combined with our recent recognition as winner of 2016 Condé Nast Johansens Award for Excellence for Best Dining Experience in the Caribbean and Pacific, and our last two years of Wine Spectator Award of Excellence citations, we are headed for another outstanding year of food and beverage distinction.”
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, West Indies. His Australian top chef experiences include stints at outstanding dining establishments including Village Roadshow in Melbourne, Berardo’s Restaurant in Noosa, Marque and Four in Hand in Sydney. He graduated from Alicia Berger Cooking School, Buenos Aires, Argentina in 1991.
