Denis Juan
Head Chef at El sarten
Phone:
(208) 419 2442
Email:
Address:
2265 w 620 n
Provo Ut 84601
A Bit About Me
Highly skilled and experienced chef with over 15 years in culinary arts, specializing in leading kitchen operations in luxury hotels and resorts. Adept in menu creation, team leadership, and ensuring the highest levels of guest satisfaction. Recognized for achieving top rankings on platforms like TripAdvisor through exceptional culinary offerings and service.
Work Experience
2011 - 2012
Chef Executive
Hotel Blau Costa Verde Beach Resort (Holguín, Cuba)
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Directed kitchen operations, overseeing a team of chefs and staff.
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Implemented innovative menus and ensured food quality and presentation standards.
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Successfully positioned the restaurant as a top culinary destination.
2005 - 2014
Sous Chef
Hotel Blau Punta Reina Resort (Mallorca, Spain)
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Managed kitchen operations for a resort accommodating up to 1,900 guests.
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Ensured high food quality standards and team productivity in a fast-paced environment.
2017 - Present
Owner & Head Chef
El Sarten Food Truck (Utah, United States)
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Operates a successful food truck offering a fusion of international cuisines with a focus on fresh, locally sourced ingredients.
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Designs innovative menus that change seasonally to cater to diverse customer tastes.
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Manages all aspects of the business, including kitchen operations, marketing, and customer relations.
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Ensures top-tier food quality and presentation, receiving excellent feedback and building a loyal customer base.
2013 - 2014
Head Chef
Hotel Privilege Cayo Libertad (Varadero, Cuba)
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Designed and launched the Spanish-themed restaurant, including staffing and menu creation.
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Created technical recipe documentation for consistent quality.
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Played a key role in achieving the hotel’s #1 ranking in Cuba and Varadero on TripAdvisor.
2016 - 2017
Head Chef
Missionary Training aCenter (MTC) (Provo, Utah)
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Designed special menus for events, tailoring dishes to unique themes and client preferences.
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Directed all kitchen operations, ensuring smooth workflows and adherence to high-quality standards.
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Coordinated with event planners and staff to deliver exceptional culinary experiences for guests.
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