Meet the chef who built his legacy in the LGBTQ+ community

Editor’s note: The interview with Chef Juan featured in this article was done in Spanish and translated accordingly for this article, but kept in its original format.

Juan Raigosa Chavez is the living embodiment of the American dream that many can only hope for. During his 40-year culinary journey, he became a legal citizen and has enjoyed the privileges of living and working in Los Angeles for four decades.

Chef Juan migrated here from Zacatecas, Mexico in 1985 and since then he has worked his way up to his current position as one of West Hollywood’s most beloved chefs in the LGBTQ+ bar scene. 

He started his journey as a dishwasher and through his hard work, dedication to achieving the American dream and meticulous work ethic, he was able to climb the ranks in the kitchen team hierarchy. 

“Primero empecé lavando platos en 1985 en Marix Tex Mex [Café]  en Hollywood. Y después me hice preparador, después me hice cocinero. Y luego me hicieron kitchen manager, primero de Marix y luego de Basix Café haciendo creatividad de menús, variedad de comida, y más,” nos dice Chef Juan.  “Me mandaron a las mejores escuelas culinarias de San Francisco pagados por la dueña de Basix.” 

“First, I started washing dishes in 1985 at Marix Tex Mex [Café] in Hollywood. Then, I was promoted to food prep, then kitchen cook. Finally, I became kitchen manager—first at Marix and then at Basix Café—creating menus and a variety of dishes,” said Chef Juan. “[The restaurant owners] sent me to the best culinary schools in San Francisco, all paid for by the owners.”

Chef Juan was living the American dream and had worked very hard to get to the position he was in when Covid-19 hit and many restaurants, including both Marix and Basix, were forced to close. As of earlier this year, it seems like Marix Tex Mex Café is apparently set to re-open at the same location, while the space where  Basix was located is still up for lease. 

WeHo times first reported that workers have been adding finishing touches to the exterior of the building, but the significant delay in re-opening is due to extensive water damage that happened while the location was closed.

“Mucha gente lloró, porque teníamos más de cuarenta personas a mi cargo allí,” recalls Chef Juan. 

“A lot of people cried because there were over forty people who worked under my leadership during that time,” said Chef Juan. 

He was laid off for two years and then when he stopped receiving federal assistance, he uploaded his resume online and the previous owners of GymBar WeHo immediately called him up to hire him as their chef. Within three days of uploading his resume, he was hired. 

During his time at Marix and Basix, he says he gained a lot of valuable experience and gained a  deep respect for the rich and diverse community of Hollywood. 

“No duraron ni tres días cuando ya estaba contratado por que, como te dire–me hice un poco famoso,” Chef Juan tells the Los Angeles Blade. “Muchos de la ‘community’ me reconocen.”

At that moment, a patron from the restaurant kindly interrupted the interview to say goodbye to Chef Juan and thank him for the food.  

“Si ves, siempre me saludan porque me conocen y saben quién soy,” nos dice Chef Juan. 

“See? People always say hello to me because they recognize me and know who I am,” Chef Juan tells us. 

He also tells us that many people who know that he started working at GymBar have asked him to recreate some of his famous dishes from when he worked at Marix and Basix. 

Chef Juan says his favorite part about working in a kitchen is his ability and freedom to create new dishes and elevate recipes that have always been staple dishes in his life and culture. 

Due to his heartwarming attitude, friendly face and incomparable work ethic, he is now a sought-after chef and iconic member of the Hollywood community. 

“Bastante gente me ha buscado desde que empecé aquí,” said Chef Juan. 

“Plenty of people have looked for me here since I started,” said Chef Juan. 

When asked how he wins over new customers, he said he likes to start off by asking customers what their favorite dishes are and then he builds on that until he’s able to find something that they are excited to try. 

He spoke passionately about how much he loves to win over new customers and continue to impress his loyal customers. He says that to avoid mistakes, he likes to personally train each person who works under him, saying this is how he ensures the quality of the food is consistently to his standards. 

“Es hacer las cosas con amor—porque cuando estás enojado no te va a salir bien—la comida te sale perfecta,” said Chef Juan. 

“It’s about doing everything with love so it comes out perfect, because when you’re angry, nothing will taste right,” said Chef Juan. 

It goes without saying that he is an icon and when we asked him how he felt about his entire career and legacy being built around the LGBTQ+ community of West Hollywood as a Latin American person, his answer was heartwarming. 

“I love my people of West Hollywood, my neighborhood and for me it’s all normal,” said Chef Juan. “For many people, I understand it’s scary, but I understand [them] and I love my people no matter what they do.” 

Chef Juan continues his legacy as he celebrates his 40th year, now working at WeHo’s GymBar, which is run by one of the Dodgers executives along with his husband. As an avid Dodger fan, Chef Juan has also had the opportunity to participate in cooking demonstrations led by chefs at Dodger Stadium. GymBar WeHo is actually one of the only other locations in LA—other than Dodger Stadium–that sells the authentic Dodger Dog. 

Now that baseball season is underway, Chef Juan invites everyone in the nearby communities to join them for a game and a Dodger Dog.