Juan Cabrera, Chef
Executive Chef of The Restaurant at North Block, Chef Juan Cabrera brings over fifteen years of culinary expertise to the renowned Yountville restaurant in Napa Valley where he spearheads its valley to coast cuisine. Drawing inspiration from Northern California's rugged coastline and fertile wine country valleys, his menu features regionally farmed, fished, and foraged ingredients that are meticulously prepared using live-fire and open-hearth cooking techniques. Chef Cabrera's partnerships with local farmers and fishermen, like Flannery Farms in Marin County and family-owned Ocomar Foods, allow him to highlight the rich bounty of California in the restaurant's a la carte options and innovative tasting menu.
Born and raised in Colombia, Chef Cabrera developed a love for the culinary arts at a young age. He was inspired by his grandmother's ability to bring people together around the table with her fresh, homegrown ingredients and flavorful Colombian dishes. This early exposure shaped his approach to cooking and hospitality, which he has carried with him throughout his career.
Chef Cabrera moved to the United States at the age of 15, beginning his professional culinary journey as a line cook at Pasta Faire in Florida before delving into the culinary programs at some of the country's most luxurious hotels. In 2012, he served as a lead cook at Waldorf Astoria Hotels & Resorts in Orlando, FL while enrolled at Le Cordon Bleu College of Culinary Arts, where he refined his techniques and gained a solid foundation in classical and contemporary cooking methods. Chef Cabrera relocated to Hawaii upon graduating to take the role of Sous Chef at Four Seasons Resort Hualalai before becoming the butcher at the Fairmont Orchid. Under the guidance of his mentor, Chef Cabrera moved to California in 2017 to become Sous Chef at one Michelin star restaurant Solbar at Auberge Resorts Collection's Solage Resort in Calistoga until earning the Senior Chef De Cuisine position for the opening of Caruso's and Miramar Club at the esteemed Rosewood Miramar Beach in Santa Barbara. The opportunity to become Chef de Cuisine for sparkling wine producer Chandon California eventually brought him back to Napa where he later joined the team at The Restaurant at North Block as Executive Chef in 2023. His journey from Colombia to the Napa Valley is a testament to his dedication, passion, and the universal power of food to bring people together.
Beyond the kitchen, Chef Cabrera is dedicated to fostering a collaborative environment among his team, encouraging creativity and innovation while mentoring the next generation of culinary talent. His leadership style emphasizes the importance of diverse perspectives, inspiring his team to draw upon their unique backgrounds to create memorable dining experiences. When he's not cooking, Chef Cabrera enjoys exploring California's vibrant food scene, spending time outdoors, and connecting with family and friends over a great meal.
