Juan Coronado

With more than 20 years in the food and beverage industry, Juan Coronado has built an impeccable reputation as an award-winning beverage industry leader, mixologist and entrepreneur. He has served as the cocktail innovator for Think Food Group, led by Chef Jose Andres, and the liaison for the f&B and MIT research and development team. He also has been featured in GQ, Saveur, Imbibe, Chilled Magazine, Details and The Washingtonian as well as Eater, Imbibe Magazine, Drink Magazine, Brightest Young Things, Star Chefs and The Washington Post.

Coronado began his hospitality career as the champagne sommelier for the prestigious Bubble Lounge in New York and San Francisco. Drawing on his vast knowledge of wine, he also served as an educator teaching "Champagne 101" classes for The New York Times. He then branched out, adding sake and tequila to his repertoire, and serving as The New York Post's go-to tequila expert. From there, Coronado became involved in an entrepreneurial project, opening Sortie in New York City's Hell Kitchen, creating innovative and forward-thinking cocktails that made it a staple in the mixology community. His other collaborations included Braai, Hennessy House of Mixing Academy, Makoto and he is a Co-founder of the Michelin Star Restaurant Bresca and the four locations Colada Shop Group .Recognized as a gifted mixologist by the Bar industry, Coronado won "Rum Cocktail Awards" in 2005, 2006 and 2012 as well as the "Classic Martini Contest" at the Astor Center in 2008. Mentored by “Maestro del Ron” Jose Gomez and world-renowned Rum Master Señor William Ramos, Coronado joined the Bacardi team in 2008 where his passion for Rum and his hands-on industry experience made him a Global Rum Brand Master.

In 2020, he Co-founded Altos Planos Inc. and Launched Mijenta Tequila, a 100% Agave, premium Tequila from los Altos de Jalisco.