Chef Juan Pablo Mellado Arana of Culinary: Escuela Internacional de Artes Culinarias y Servicios - Biography
Chef Juan Pablo Mellado Arana has long juggled his two passions of cuisine and literature. He began pursuing his culinary career in 1998 when he enrolled in the INACAP Internacional Culinary School in Viña del Mar, Chile. A year later while still enrolled in school he began working as a commis at Restaurant Harlem in Reñaca, Chile. In 2000 he graduated from culinary school and left his position at Restaurant Harlem. Although he identifies himself as a chef, he also has a passion for writing. He won the Fundación Pablo Neruda Scholarship for Young Poets Chile and lectured at the University of Lima. He has since lectured at the Casa America in Madrid and the Maison de la Amerique Latin in Paris. He has won numerous other awards for his writing including the Consejo nacional del Libro’s Creative Literature Scholarship for Young Authors in 2002, and his poetry and writing have appeared in numerous publications. He studied Literature at the Escuela de Letras in Madrid, Spain, and Film and Script writing at the Núcleo de investigación cinematográfica, also in Madrid. In 2005 he graduated from the Universidad Autónoma de Madrid with a graduate degree in editing.
He consistently worked in restaurants while studying in Madrid, as a commis in Chef Sergi Arola’s two-star Restaurant La Broche, then as chef de partie and sous chef at Madrilia, and eventually as executive chef at Dorsia. He eventually moved back to Chile, working as a writer for Channel 13. He then spent some time consulting for Zero Boutique Hotel in Valparaíso, Chile, and Sofia Jottar’s So. He has been teaching since 2007 at the International Schools of Culinary arts and services, called Culinary in Chile. He took time to work as a Project developer and writer for the re-edition of Pablo de Rokha’s book, Epopeya de las Comidas y las Bebidas de Chile. He even fulfilled practically every chef’s dream of staging at El Bulli in 2009. He continues to blog, write, and spread the word of Chilean cuisine.