Juan Garza

I’m from San Nicolás de los Garza, Nuevo León, with roots in Ciudad Mier, Tamaulipas.
My passion for food and grilling began in my childhood, at my family’s cattle ranch and by visiting the slaughterhouse in Cd. Mier with my grandfather from the age of six, where we processed our own calves for family consumption.

This led me to pursue a degree in Food Industries Engineering, followed by a Master’s in Meat Science at the University of Nebraska and another in Agribusiness at Kansas State.

Working in the supermarket industry in Monterrey allowed me to meet many people—chefs, customers, and colleagues who shared my love for grilling. My mother taught us from a young age to prepare quick meals, always saying that one day it would come in handy. While studying abroad, I had to get creative in the kitchen, and that’s when my passion for cooking truly deepened.

I enjoy sharing knowledge and experiences—everything that can help a grill master continue learning. In the kitchen, I only focus on two things: ensuring the meat is never overcooked and making sure its flavor is never lost in the dish being prepared.

For me, SMP represents friendship and learning. I have made so many friends here, friendships that I know will last a lifetime, and I have learned a great deal from the SMP team.

Being able to teach courses is one of the great benefits of my role as Chief Executive Officer at Sociedad Mexicana de Parrilleros, now that I’m back in Mexico.