Juan Bochenski Bio
In 2011, Juan Bochenski became the Executive Chef of the internationally heralded Anasazi Hotel and Restaurant. Bochenski heads the culinary team at the Anasazi Restaurant; one of New Mexico’s most highly acclaimed culinary destinations.
Chef Bochenski joined the Anasazi following his most recent position as Executive Sous Chef at Rosewood’s Jumby Bay, a 300 acre private Caribbean island known worldwide for providing discerning travelers with luxury service and palatable international cuisine in delightful settings. During his three year tenure at Jumby Bay, Chef Bochenski successfully spearheaded and implemented dynamic new restaurant concepts including beach dinners, cooking classes and Chef’s Table dinners.
Chef Bochenski’s cuisine celebrates an innovative approach to food focusing on fresh seasonal ingredients and the abundance of available local produce in Santa Fe. His menu will change seasonally and feature dishes that harmonize with the Anasazi Restaurant’s rustic yet sophisticated southwestern flavor.
A native of Argentina who also spent many years in Australia, Chef Bochenski was classically trained in French cooking at Chez Nico in London. He also received formal training in both Melbourne and Buenos Aires, with certificates from esteemed culinary institutions including Buenos Aires Catering S.A., the Alicia Berger Cooking School, IBAHRS International Hotel and Restaurant School Buenos Aires, and the Regency Institute Hotel School TAFE. Bochenski also served as Sous-Chef at several esteemed restaurants throughout Melbourne and Sydney including Berardos, Four in Hand Bistro, and Windsor Hotel Oberoi. In 2008, Chef Bochenski joined Rosewood Hotels & Resorts as Sous Chef at Jumby Bay, A Rosewood Resort in Antigua.