By Reynaldo Mena
Food has always been a part of Chef Juan Sanjuan III’s life, and two events have left a mark on the passion and generosity that guides his life mission.
“We were very poor. I was around ten years old, and my father had a broken back. Still, even in those times when going to McDonald’s was a luxury few could afford, he took us there to eat. When the food arrived, we would start fighting over the french fries, snatching them from each other. In a fit of anger, my father grabbed the tray and threw it away. He told us, ‘This is the last time I see you fighting over food. If you want more, you have to ask for it. Food is meant to be shared, not fought over.’ That’s when it became clear to me that eating is an experience, not just something to fill your stomach,” says Juan Sanjuan III, CEO of the Chefs Supporting Chefs foundation, which aims to help people involved in the culinary business through a support network and also donate and provide food to those in need.
The other event that left a mark on him happened years later. His father sent him to spend a few days in Mascota, Jalisco, the town where his parents grew up.
“It was the time of Miami Vice, and we all arrived dressed in that fashion. Once at the ranch, my uncle woke me up at 5 in the morning. He said, ‘Come on, let’s go work.’ I thought, ‘Come on, uncle, I’m on vacation.’ But alright, off we went. When breakfast time came, he said it was time to eat. I asked him if my aunt was going to bring us food. He said no. Then he took a small grill, lit a fire with wood, and started cooking. I remember we ate tortillas with beans. That had a big impact on me. That’s when I realized it wasn’t just about eating; it was an experience. This is what has left the biggest impression on me. Food changes cultures and mindsets,” he says excitedly.
He started getting involved at the age of ten. His family owns Gloria’s Restaurant & Bar. He got into the kitchen and not only learned from chefs from different parts of Mexico but also perfected his Spanish.
“I had a very troubled childhood at school. I was bullied a lot because of my name,” he says, laughing. “And well, I understood it, come on, Juan José Sanjuan III. But obviously, I didn’t like it, so I ended up fighting every day. Yes, I could give a beating, although I got hit a few times too. That’s why my nose has been broken three times,” he says with a very Mexican sense of humor.
“I’ve also been very fortunate. My dad is very persistent in what he sets out to do. He’s like a pitbull, once he grabs onto something, he doesn’t let go,” he says, laughing again.
I ask him about his father’s name, and once again, he bursts into laughter.
“Well, you see, I am Juan José Sanjuan III,” and he can’t stop laughing. “My father is Juan José Sanjuan II, and my grandfather is Juan José Sanjuan I,” he says, still laughing. “And I’ve already warned my son that my grandson will be Juan José Sanjuan V. Like the Carlos V chocolate bar”
His father was a hard worker. He sold fruits, then seafood, and once he arrived at Gloria’s, he struck up a friendship with the owner. His persistence was such that he soon committed himself through a contract to take over the restaurant and eventually buy it.
“For me, the most important thing is to share. That’s why I believe we should teach our children that food is also about sharing. At Gloria’s, we enforce that. We serve ‘parrilladas’ in the center, and people have no choice but to share that experience. What your children see, they will do,” says Juan Sanjuan.
The background of Chefs Supporting Chefs started precisely during the pandemic.
“The world ‘está cabrón’. If we don’t help each other, our communities, we won’t have a better world,” he says emphatically.
“When the pandemic started and restaurants closed, me, Liz Belloso, the catering manager in Gloria’s and George Caldera, saw that we had a lot of food. Nothing goes to waste here; food should not be thrown away. And we asked ourselves what we could do with it. That’s when we noticed the emerging need during the pandemic, and we decided we had to donate it. So we organized a food delivery, and people could come by in their cars to pick it up,” Juan Sanjuan adds.
They had to face logistical problems there. What to do? How to do it?
“We decided to make burritos with whatever we had. But we didn’t have resources. I talked to other chefs and friends and explained what I wanted to do. Everyone signed up for it. Some brought one thing, others helped spread the word on social media, others got the tortillas. That day, it was 9:30 in the morning, and there were only four cars. I felt disappointed. I went up to my office and said, ‘God, I want to help, and nothing is happening.’ Just then, someone knocked on my door and told me to run to the door. There was about a mile-long line of cars. At the end of the day, we gave away around 1,200 meals,” says an emotional Juan Sanjuan.
With that action, and in the midst of the pandemic, they caught the attention of the media.
“Man, it was incredible. That’s when the giving frenzy began. We kept adding volunteers, other chefs who came exclusively to the events we had. We used whatever little or much money we had. We did it selflessly,” he adds.
They helped the farming community in Camarillo, nursing homes—wherever they were called and could help. Always counting on the assistance of their friends and volunteers.
In just a few months, they had already donated a total of 20,000 meals.
“I was physically and emotionally exhausted. I couldn’t take it anymore. I saw friends getting infected, others dying. I couldn’t go on,” he says.
From this experience, the idea of starting Chefs Supporting Chefs was born.
“After the pandemic, we started organizing some events in Downtown. That’s where we lend each other a hand. If one of us is doing poorly, we help them out. Today for you, tomorrow for me,” he says.
“I have the friends, we follow the plan, organize more events, and we have big plans for street vendors,” Juan Sanjuan adds.
