CHEF Juan hormiga
Executive Chef – Chicheria Mexican Kitchen
Chichería Mexican Kitchen executive chef Juan Hormiga had a clear idea of what he wanted to do with his life from a young age. Growing up in Bogota, Colombia, some of his earliest memories revolve around helping his mother and grandmother cook for their family. “I really enjoyed the process of making a big Sunday dinner or Christmas dinner from scratch, old-style. My interest in cooking grew over the years, and I got to a point where I would start adapting my grandmother’s recipes for myself. From there, it was no turning back. The draw toward the kitchen was clear.”
Upon completing his service in the Colombian military, Hormiga began two years of culinary training, first at the prestigious Servicio Nacional de Aprendizaje (SENA) and then at the Corporación Unificada de Educación Superior (CUN). “SENA was a big deal for me,” he says. “It’s a hard school to get into because of the demand. When I was accepted, that was another sign that I was following the right path. I knew two things at that point: I wanted to cook and travel.”
Hormiga achieved those goals quickly, working in Bogota restaurants for a couple of years before spending several years in fine dining establishments in Madrid and then in Ibiza. He also spent time in London, training to open a franchise in Colombia called Wok to Walk, known for its flame-tossed, quick-service Asian cuisine. “That was a very educational experience,” he reflects.
During his travels, Hormiga honed his skills in a variety of cuisines including Peruvian, Mediterranean and Asian. “I was coming into my own style, borrowing bits and pieces from different cultures, different techniques,” he says.
And then came the offer that would bring him to the U.S.: to move to Atlanta to open what would become the popular tapas spot, Buena Vida.
“The chance to open a brand-new restaurant and try to gain some recognition in the U.S. was something I’d always hoped to do,” he says. “It felt like a great, once-in-a-lifetime opportunity.
Buena Vida quickly became a success, and after a few years, Hormiga moved to California to work at Parche, an Oakland restaurant specializing in contemporary Colombian cuisine. The move proved to be another feather in Hormiga’s cap. In 2024, it was added to the famed MICHELIN Guide.
Now comes the newest highlight in an illustrious two-decade career, as Hormiga returns to Atlanta to reunite with Juan Calle at Chichería Mexican Kitchen.
“I’ve always loved Mexican food, and we’re talking about real, classic Mexican cuisine, not the Tex-Mex food you get at so many Mexican restaurants. This is a different kind of Mexican/American restaurant. I’ve always admired this cuisine and knew the techniques, but I’ve never had the chance to work in this type of Mexican restaurant where we do everything from scratch—we make our blue corn tortillas fresh every day. I’m getting deep into classic Mexican cuisine, and it’s a lot of fun.”
Returning to the scene of his first stateside success, Hormiga sees this new opportunity as another chance to broaden his horizons and add to his skill set. “I’m getting to try my hand at a style of cooking I’ve always wanted to do, while also contributing my knowledge and experiences,” he says. “It’s the best of both worlds.”
In this exclusive video, Chef Juan reveals the inspiration and journey behind his groundbreaking transformation of Chicheria’s menu.
