Hailing from Cartago Colombia, Executive Pastry Chef Juan Gutierrez has fond memories of baking brownies and tiramisu with his mother every Sunday. Despite his family’s desire for him to become a doctor, Juan followed his heart and pursued a career in the culinary arts. At 19, he relocated to Chicago to attend the prestigious French Pastry School, where he honed his craft.

Juan’s talent and passion for his craft quickly became evident and at just 24 years old, he landed the coveted position of Executive Pastry Chef at Longman & Eagle in Chicago, IL. Just one year later, he was nominated for the prestigious Jean Banchet Award for Rising Star Pastry Chef of the Year. Juan then went on to lead the pastry kitchens at Virgin Hotels Chicago and the Four Seasons Hotel Chicago, where he continued to hone his skills and push the boundaries of what was possible with desserts and sweets.

In 2022, Juan’s talents were recognized on a global scale when he won Netflix’s “School of Chocolate” competition. Most recently, Juan developed his own signature chocolate ”UNION” an exclusive South American blend. He is also set to launch a pastry cookbook and custom chocolate mold in the summer of 2023.

Juan enjoys developing desserts that entice the senses and are conversation pieces. His unique creations have taken guests on a culinary journey around the world, where he pays homage to countries like Mexico, Italy, the USA, India, and especially his home of Colombia. A proud Latino, Juan has created signature desserts inspired by his childhood and memories from his traditions and culture.

As Executive Pastry Chef at the St. Regis Chicago, Juan is responsible for creating and executing all desserts, pastries, and sweets on the property, including the now-open restaurant, Miru.

Juan’s passion for his craft is contagious, and he takes great joy in watching guests enjoy his creations. “The electricity and happiness that food brings to people is what drives me. Watching a guest take a bite, close their eyes, and smile, is the best feeling.”

When not in Chicago, Chef Juan travels the globe teaching his techniques, specifically focusing on gluten-free and vegan desserts.