🔪Chef @valencia_montessori | Speaker | OWNER/CEO & CHEF @disidentevlc
Chef Juan Llorca wasn’t content with just crafting exquisite dishes for high-end restaurants. His true passion was feeding the future—literally. With a bold decision, he parked his dream of haute cuisine to take on a far more unusual challenge: revolutionizing the way children eat in schools. This led to the birth of the #PorUnaEscuelaBienNutrida movement, and soon after, Juan found himself as the head chef at Valencia Montessori School. Here, he championed a revolutionary approach to school meals with a KM0 diet—fresh, seasonal, natural, and nutrient-rich food that was also delicious. But Juan’s influence didn’t stop at the school gates. Recognized as one of the most influential figures in Spanish gastronomy and healthy eating, Juan’s work earned him a finalist spot for the Basque Culinary World Prize in 2020 and a nod from Tapas Magazine. His culinary vision extended to his role as owner and head chef at Disidente, a restaurant in Valencia that reflects his commitment to sustainability and health through food.
Juan’s expertise in nutrition, restaurant management, and motivational speaking has made him a sought-after consultant, especially in the educational sector. Over the past 13 years, he’s been redefining school meals, creating Spain’s first Slow Food-certified KM0 school dining program, and advising schools, families, and companies on how to improve their diets.
His work at Valencia Montessori School has transformed how children experience food, setting a new standard for healthy eating in education.
Beyond schools, Juan collaborated with brands like Bolettus, creating a new product line that revolutionized how mushrooms were consumed. He also led The Wholesome Kitchen, Valencia’s first adult cooking school, focused on integral, eco-friendly, seasonal cuisine.
Juan’s journey from gourmet chef to a leader in school nutrition reflects his dedication to making food not just an art, but a vehicle for change—one healthy meal at a time.
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