Melding impeccable technique and creativity, Chef Cuevas creates cuisine highlighting the subtle nuances of foods true flavors.

A native of Puerto Rico and an honors graduate of the Culinary Institute of America, Chef Cuevas began his career in 1995 working at the Three Star Michelin Akelare in San Sebastian, Spain. In 1997 he returned to the states and continued to hone his craft as Tournant and Saucier at The Dining Room at the Ritz Carlton in San Francisco under internationally acclaimed chef, Sylvain Portay.

In July of 2000, Juan was recruited by Alain Ducasse to become the Saucier at the prestigious Ducasse in the Essex House in New York City. Juan departed over a year later, returning to Spain to stage at the Michelin three-star El Raco de Can Fabes in San Celoni.

In 2001, Juan took the position of Sous Chef at Lespinasse in New York City. During his two year tenure he helped the restaurant earn 4 stars in the New York Times, solidifying Lespinasse as a top New York staple.

Quickly becoming one of New York's best up-and-coming chefs, Juan was sought out for the position of Executive Chef at Dan Barber's, Blue Hill. Over the next 4 years, Juan cuisine and Dan's passion for the farm-to- table concept took the small restaurant from obscurity to national acclaim. Juan's daily menu creations and stylistic approach to food earned Blue Hill a Michelin Star as well as three stars by the New York Times.

Juan left Blue Hill in 2007 to become Chef de Cuisine at Eighty One on the upper west side earning the brand new restaurant One Michelin Star in it's first year.

In 2009, Juan was awarded, 'Chef de l' Avenir,' (Chef of the Future) by the International Academy of Gastronomy, joining the ranks of some of the worlds finest chefs.

Currently, Juan is the Executive Chef of The Pluckemin Inn in Bedminster, NJ. Working together with nearby Three Meadows Farms , Juan is continuing the Pluckemin Inn's tradition of fostering lasting community relationships and sourcing only the finest local products.