Chef Ron Dutes
Chef Ronald Dutes' culinary journey is a testament to his passion, dedication, and talent. Growing up in a Haitian family, he was exposed to a rich tapestry of flavors and dishes that laid the foundation for his love of cooking. This early exposure ignited a fire within him to pursue his culinary dreams.
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After completing high school, Chef Ron Dutes wasted no time in pursuing his passion professionally. He attended Johnson and Wales University, a renowned institution known for its culinary programs, where he honed his skills and gained invaluable experience. Armed with a strong culinary education, he embarked on a journey to immerse himself in the vibrant culinary scene of New York City.
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His journey led him to the esteemed Blue Water Grill in Union Square, where he spent years perfecting his craft under the mentorship of seasoned professionals. This experience provided him with a deep understanding of the culinary arts and the intricacies of managing a high-profile restaurant.
Seeking to further expand his knowledge and skills, Ron then worked alongside Chef Pedro Avila at David Burke Prime Steakhouse. Here, he not only refined his culinary techniques but also gained insights into the business side of hospitality, learning to manage people, food, and labor costs effectively.
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With a wealth of experience under his belt, Ron ventured into entrepreneurship, opening his own restaurant, Fatboy's Kitchen and Bar, situated in Connecticut waterfront. Here, he showcased his creativity and passion for innovative cuisine, delighting diners with flavorful and imaginative dishes that pushed the boundaries of traditional fare.
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Never one to rest on his laurels, Ron continues to push the boundaries of culinary excellence. Currently residing in Mexico City, he has embarked on another culinary adventure with Lazy Bear Personal Chefs, a concept that celebrates artistry and flavor in equal measure. With Chef Ron Dutes at the helm, patrons can expect nothing short of a culinary journey filled with sensational flavors and unforgettable experiences.
ABOUT
LAZY BEAR / ABOUT
WELCOME TO LAZY BEAR
At Lazy Bear, we're not just passionate about food – we're on a mission to redefine the way you experience dining and entertaining. Our team of talented chefs and hospitality professionals are dedicated to curating unforgettable moments that go beyond the plate.
Our passion lies in crafting customized menus that showcase the best of Mexican cuisine alongside international flavors, all tailored to your unique tastes and preferences. From intimate dinner parties to grand celebrations, we're here to turn your culinary dreams into reality.
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But Lazy Bear isn't just about the food – it's about creating a relaxed and welcoming atmosphere where you can unwind, connect with loved ones, and indulge in exceptional cuisine without lifting a finger. We believe that every gathering should be a memorable occasion, and we're here to take care of every detail so you can sit back, relax, and enjoy the experience.
Whether you're hosting a special event, planning a romantic dinner for two, or simply craving a taste of luxury at home, Lazy Bear Personal Chef's is here to make it happen. Let us bring the magic of fine dining to your doorstep and transform any occasion into an extraordinary culinary adventure.
Discover the joy of effortless entertaining with Lazy Bear Personal Chef's. Contact us today to start planning your next unforgettable dining experience.
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MEET THE CHEFS
Chef Iñigo Betanzo
Íñigo is a Mexico-born chef with over 15 years of professional experience, shaped by a disciplined approach, global education, and a deep respect for culinary heritage. A graduate of the Culinary Institute of Mexico in Puebla, he holds a Bachelor’s degree in Gastronomy, where his thesis—“The Reinterpretation of Traditional Veracruz Recipes for Pujol”—foreshadowed the thoughtful, regionally driven cooking that would come to define his style.
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His formative experience includes internships at APERI in San Miguel de Allende and Esperanza, an Auberge Resort in Cabo San Lucas, where he worked on the line in seafood, meats, and game. He later trained in Lyon, France, through an exchange at Dardilly Lycée, and earned a bronze medal at the IKA Culinary Olympics in Germany as team captain of Mexico’s Junior National Team. That same year, he completed a professional stage at the legendary Paul Bocuse restaurant, further deepening his grounding in classical French technique.
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In 2018, Íñigo became an Operating Partner and Executive Chef at Parrilleros del Sur, a growing restaurant group based in Puebla and Mexico City. There, he leads the culinary direction and operations across multiple restaurants, overseeing supply chain logistics, staff training, and sales strategy. He is also the co-creator of Val'Quirico’s Asado Festival and its grilling workshop series, initiatives that reflect his leadership within the broader food community.
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As Sous Chef at Sudestada CDMX, he spearheaded kitchen restructuring, increased staff retention, and revitalized the restaurant's core menu. His formal studies continued at Bocconi University in Milan, where he completed a program in Food & Beverage Management, followed by coursework in Hotel Management (CESSA) and Finance (Anáhuac University)—a rare combination of culinary and operational insight.
Íñigo's culinary focus spans Argentinian, Spanish, Italian, and modern Mexican cuisine. His work merges global technique with the precision of fine dining and the warmth of tradition. Rooted in discipline, creativity, and collaboration, Íñigo crafts experiences that speak not only to the palate—but to the story behind every dish.
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Chef Juan Pablo Díaz (JP)
JP is a Mexican chef whose culinary career spans over 15 years across internationally acclaimed kitchens. A graduate of Instituto Culinario Coronado, he was recognized as one of the top ten gastronomy students in Mexico City by Culinaria Mexicana and Mugaritz—an early distinction that set the tone for a path defined by discipline, vision, and continuous refinement.
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JP has trained and cooked in Michelin-starred and World’s 50 Best restaurants throughout Mexico, the U.S., France, and Thailand. His resume includes formative stages and line positions at Quintonil, Pujol, SUD777, and Millesime at the St. Regis CDMX, as well as Paul Bocuse in Lyon, and kitchens in Los Angeles, Chicago, and Paris. These experiences built his foundation in classical French technique, sharpened his approach to contemporary Mexican cuisine, and deepened his fluency in Argentinian and Spanish cooking.
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During his tenure with Lake Street Group in the United States, JP led the culinary development and operations of four restaurant openings across Chicago, Green Bay, Milwaukee, and Wisconsin. He successfully introduced new menu concepts that resulted in the highest guest satisfaction scores company-wide, while also reducing operational costs by over 50% through strategic sourcing and supplier negotiations. His attention to detail extended across BOH and FOH systems—designing operational manuals, implementing seasonal menus, and overseeing recruitment and visa processing (J1, H2B, and E2) in collaboration with the U.S. embassy.
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He has created fine dining Chef’s Table experiences for clients such as Porsche, Lamborghini Super Trofeo, NASCAR, and INDY racing teams, and has consistently elevated service for VIP and executive clientele through bespoke menu design and flawless execution.
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JP’s professional journey has also included roles as Sous Chef at Taller Dave, Executive Sous Chef at Grupo Gastronómico Santana, and Specialty Chef at Cocina Conchita by Diego Hernández. Beyond the kitchen, he has participated in high-profile events such as Wine & Food Festival, Formula 1 (2017, 2018), and the Baque Culinary Center’s Diversity Symposium in Xochimilco.
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Today, he designs refined private dining and catering experiences in Mexico City, offering guests more than a meal: a moment of intention, flavor, and story.