| chef john cuevas |
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John Cuevas is a recognized Chef throughout the Southern California area and has
been gaining notoriety on a National level. Flavorful and imaginative cuisine paired with
attentive service that is comfortable and inviting is his favorite recipe.
John began his
career at a young age, working in a San Diego bistro managed by his mother. Upon
graduation from the Scottsdale Culinary Institute, he quickly worked his way to Sous
Chef at the highly celebrated Mary Elaine’s at The Phoenician Resort in Scottsdale.
John’s career advanced with a move to California to become the Chef de Cuisine with
St. Regis Resort in Dana Point, then opening Studio at the Montage Hotel & Resort in
Laguna Beach, also as the Chef de Cuisine. Later, as Executive Chef at The Montage’s
other fine dining restaurant, The Loft, Mr. Cuevas experienced independence as the sole
creative vision, creating a buzz and a following within the community.
In the momentum of his rising culinary accolades, Montage Hotels & Resorts relocated
John to open their second property on Canon Drive in Beverly Hills. Nearly two years
following the opening, Mr. Cuevas ended his tenure with Montage to pursue independent
endeavors and has since been consulting and cooking for private events.
John has been recognized by many local publications including C Magazine, who
wrote of John’s modern style with his Coffee Crusted New York Steak with Fourme d’ Ambert, Wild Arugula and Bourbon Caramel Sauce. Also, Coast Magazine featured
Cuevas stating that “each creation is more impressive and innovative than the next” (Nicole Prentice Williams).In 2007 John
was nominated for Best Chef Pacific, James Beard Foundation. As
Executive Chef, Montage Beverly Hills, Cuevas contributed to the hotels receipt of the
coveted Forbes Five Star Award in an unprecedented short period of time. John has
also visited the James Beard House on multiple occasions and has participated in all
Montage sponsored James Beard Events.
A foodie at heart, John Cuevas is a Chef’s Chef and looks forward to creating an
environment where the locals and industry professionals alike find a home in his
restaurant. “I want to create unpretentious food that just tastes great.” The constant
thread through John’s cooking is an element of surprise and the uncanny ability he has
to recreate a memory in his audience. When you least expect it something will be placed
in front of you that just makes you smile and when you take your first bite you can’t help
but beam with satisfaction. Whether it’s his shaved celery and apple salad with golden
raisin vinaigrette or a sous vide and blackened pork chop served with homemade apple
pie and sharp cheddar cheese, there is always something that will catch you off guard and satisfy the most discriminating of pallets.
John is an avid surfer and enjoys hiking and photography when he is not in the kitchen.
He has three children and lives in Orange County.
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