Lula San Juan

Develop, test, and optimize food and beverage recipes aligned with flavor consistency, operational capacity, and profit targets. Manage recipe costing, purchasing, inventory control, vendor relationships, and POS management software.

Formulated proprietary recipes for gluten-free and low-carb baked goods, ensuring target texture and flavor. Produced standardized technical sheets, yield analysis, costings, nutritional labels, and meal plans; commercialized products across retail accounts and expanded into 3 coffee shop locations.

Delivered hands-on training to hotels, restaurants, supermarkets, and foodservice companies on the operation and full capabilities of RATIONAL cooking systems. Trained culinary teams in equipment programming, customized cooking procedures, maintenance, and best practices to maximize performance, consistency, and efficiency.

Led a multicultural culinary team of 20–30 employees in a Five-Star luxury resort operation. Managed logistics, preparation, and execution for banquet events ranging from 20 to 4,000 guests under strict quality standards.

Supervised daily kitchen operations and executed an exclusive Mayan tasting menu (8 courses with pairings) for 18 guests while overseeing lunch service. Participated in menu R&D and recipe testing to ensure operational consistency and quality control.

Junior Barista Certification obtained in March 2022.

Bachelor's Degree in Gastronomy from Universidad del Claustro de Sor Juana, completed from 2005 to 2010.