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| Chef Juan Cruz Anon | ||
| Born in Buenos Aires, Argentina, Juan Cruz Anon was
introduced to the gastronomic and outdoor worlds at an early age. With
restaurants and hunting and fishing guides in the family, these
childhood hobbies have become his careers. Growing up he passed endless
days either chasing after golden dorado, trout, hunting game birds, or
perusing one of the great diversity of wild game of his homeland.
Juan is always looking for for something new. He loves when people tell him “that's impossible, you can't do that.” His answer is always.... “Watch Me!” Challenges and adrenalin rush rule his life. From fly fishing for tiger fish in croc and hippo infested Zimbabwe river waters, to wade fishing the Amazon river for piraruccu, to a 350 plated dinner with an understaffed kitchen, at times when anyone else would be looking for a way out, Juan becomes alive. Armed with Le Grand Diplome de Cuisine e Pattiesserie from Le Cordon Bleu in Paris he has worked 26 years in the business including 19 years as executive chef. Juan has ruled the kitchens of fine restaurants, cruise ships, and resorts worldwide. Today, we find him as an international Executive Chef and professional Hunter and Fisherman. This unique combination of talents has never been seen before at these professional levels. Juan has taken more than 140 trophy class animals and countless trophy fish with his fly rod. And he is still going. Currently, he is the executive chef of The French Press restaurant as well as Destination Director and a Pro Staff for HomeWaters Club, and an angler for the Casa Vieja Lodge (Guatemala) Pro Team. Juan bases out of Vail, Colorado where hunting, fishing, and his restaurant are just steps away. |