Juanlu Fernández grew up in Jerez de la Frontera, surrounded by the flavors of Andalusia, inspired by his grandmother’s cooking and local wines and vinegars. He began his culinary journey at 13 in a bakery, developing a deep appreciation for craftsmanship and ingredients. 

By 17, he was working in professional kitchens across Cádiz, fueled by a passion for cooking. At 18, he joined Martín Berasategui’s restaurant in Lasarte, mastering precision, technique, and discipline in high-end gastronomy. At 23, he became a key figure at Aponiente alongside Ángel León, contributing to the restaurant’s rise and earning widespread culinary recognition. 

In 2017, Juanlu opened LÚ Cocina y Alma in Jerez, blending French culinary philosophy with Andalusian roots. Within months, LÚ received critical acclaim and multiple awards. Beyond LÚ, he has expanded with Bina Bar and Krombol while advising leading hotels. Juanlu’s mission is to celebrate and share the essence of Andalusian cuisine with a global audience, highlighting its traditions, flavors, and creativity.