Chef Juan Eumir

Private Chef in México D.F.

I am a private chef with over 25 years of professional culinary experience and a Le Cordon Bleu culinary education. My cooking is deeply influenced by Baja California, the cultural crossroads of Tijuana, and years of exploring cuisines and ingredients from around the world.

Through my approach, Spontaneous Cuisine, I create personal dining experiences shaped by the ingredients, the occasion, and the people around the table. My goal is not simply to serve a menu, but to create a memorable experience through flavor, hospitality, and genuine connection with my guests.

For me, cooking is...

A way to connect with people, tell stories through flavor, and create something memorable around the table.

I learned to cook at...

At home with my mother and grandmother, and later through my culinary education at Le Cordon Bleu.

A cooking secret...

Listen to the ingredients, understand the guest, and let experience and intuition shape the final dish.

My menus

FRENCH TABLE · BEEF WELLINGTON

STARTER

All inclusive

Gruyère Gougères. Warm savory choux pastry with Gruyère cheese and fresh herbs

Wild Mushroom & Gruyère Tartlet. Buttery pastry filled with wild mushrooms, shallots, Gruyère and fresh thyme

FIRST COURSE

All inclusive

French Onion Soup. Slow-caramelized onions in a rich beef broth, toasted baguette and melted Gruyère

MAIN COURSE

All inclusive

Beef Wellington. Beef tenderloin wrapped in puff pastry, served with rosemary roasted potatoes, Brussels sprouts with leeks and bacon, and roasted-garlic green beans

DESSERT

All inclusive

Vanilla Bean Crème Brûlée. Classic baked vanilla custard with a crisp caramelized sugar crust

SUSHI & TEPPANYAKI JAPANESE NIGHT

STARTER

All inclusive

Assorted Sushi Platter. Soft Shell Crab Roll, California Roll with Spicy Tuna, and Mr. A’s Breaded Roll with asparagus and arrachera

Yakitori Platter. Chicken, beef and shrimp yakitori skewers served with assorted dipping sauces

FIRST COURSE

All inclusive

Sashimi Platter. Bluefin tuna, hamachi and king kampachi served with ponzu, sambal and chili-garlic paste

MAIN COURSE

All inclusive

Teppanyaki. — Choice of Protein or Combination Chicken breast, Prime Rib Eye, New York Strip or U8 tiger shrimp

Steamed rice, brown rice or soba noodles, tempura vegetables; and a teppanyaki vegetable medley with assorted sauces

DESSERT

All inclusive

Yuzu Panna Cotta. Silky yuzu panna cotta with fresh berries and toasted sesame

EASTERN MEDITERRANEAN · GREECE & TURKEY

STARTER

All inclusive

Mezze Table. Tzatziki with mizithra-style fresh cheese, roasted poblano hummus, melitzanosalata, ezme and freshly baked pita

Braised Octopus with Fava. Tender braised octopus served over yellow split-pea purée with olive oil, herbs and citrus

FIRST COURSE

All inclusive

Marouli me Portokali Salad. Tender greens, citrus, fresh mint and pomegranate vinaigrette

MAIN COURSE

All inclusive

Lavraki me Spanakorizo. Pan-seared sea bass over spinach, lemon and dill rice, finished with a caper-butter and Urfa pepper emulsion

DESSERT

All inclusive

Pistachio Baklava Cheesecake. Creamy cheesecake inspired by baklava, with pistachio, warm spices and crisp phyllo

Chef’s Tasting

STARTER

All inclusive

Crispy Wonton Tostada with Smoked Spicy Sea Snail. Crispy wonton, smoked spicy sea snail, lemon–rice vinegar yogurt cream, finely sliced red onion and a fresh citrus finish

Tri-Color Layered Vegetable Terrine Layers of spinach, shallot and leek; cauliflower and parsnip; baby carrot, seasonal sprouts and a light jus

FIRST COURSE

All inclusive

Spanish-Style Seared Sea Bass Seared sea bass. Spanish white bean and clam casserole, charred onion, herbed aioli and smoked paprika oil

MAIN COURSE

All inclusive

Braised Beef Cheek · Barbacoa Reinterpreted Slow-braised beef cheek inspired by Mexican barbacoa and joue de boeuf, burnt corn tortilla purée, cilantro, serrano and lime gel, finished with crispy cabbage

DESSERT

Choose 1 dish

Almond Cream Croissant. Tres Leches Almond cream-filled croissant with tres leches bath and a seasonal finish

Modern Social

STARTER

All inclusive

Fresh Catch Crudo Fresh. Seasonal catch, citrus, herbs, chile and extra virgin olive oil

FIRST COURSE

All inclusive

Tomato, Fresh Mozzarella & Grilled Avocado. Seasonal tomatoes, fresh mozzarella and grilled avocado with ancho chile balsamic reduction

MAIN COURSE

All inclusive

Fire-Grilled Rib Eye. Grilled rib eye with charred seasonal vegetables, grilled broccoli, chimichurri and salsa macha

DESSERT

All inclusive

Basque Cheesecake. Classic burnt Basque cheesecake with a seasonal fruit finish

Marco Polo

STARTER

All inclusive

Flatbread de salchicha y alcachofas Parmesano rallado, Asiago, Mozzarella, Provolone, Salchicha de hinojo picante, Cebolla roja, Salsa de ajo

Croqueta de Arroz en Azafran Rellena de Prosciutto, Queso Gorgonzola, Bañanada sobre Salsa Romesco

FIRST COURSE

All inclusive

Ensalada De Lechuga Mantequilla, Bogavante y Tocino Lechuga Boston, Bocaditos De Langosta Crujientes, Aderezo De Queso Azul, Tomates Brunoise, Pimientos, Tiras De Tocino

MAIN COURSE

All inclusive

Ternera Marco Polo Chuleta de solomillo de ternera, rellena de ricotta, albahaca, salsa de vino tinto, Espagueti clásico en crema y salsa de chalota, Pecorino rallado

DESSERT

All inclusive

Pastel de Tiramisú Bisquit, café oscuro, kahlua, mascarpone de vainilla

Baja & Southeast Asia

STARTER

All inclusive

Pork Tenderloin Char Siu Baby Romaine Taco Pork tenderloin. char siu glaze, crisp baby romaine, cucumber, carrot and radish

Shrimp & Chicken Siu Mai Steamed Dumplings Steamed. shrimp and chicken dumplings with scallions and sweet soy glaze

FIRST COURSE

All inclusive

Yum Talay Spicy Seafood Salad Seafood, tender greens, fresh herbs, crisp vegetables and a bright Thai-style sweet and tangy dressing

MAIN COURSE