We recently connected with Juan Velilla and have shared our conversation below.

Juan, appreciate you joining us today. What did your parents do right and how has that impacted you in your life and career?

I was blessed to grow up with parents who were deeply involved in our lives. From as early as I can remember, we shared breakfast, lunch, and dinner together as a family, creating a strong sense of connection and love. I grew up on the small Caribbean island of San Andrés, about 500 miles off the northwest coast of Colombia, in a home where both comfort and values were nurtured.

Even though some might describe my upbringing as privileged, my parents instilled in me the importance of responsibility and hard work from a young age. My father taught me to approach life with rational thinking, to solve problems creatively, and to maintain a positive perspective no matter the challenge. My mother showed me the beauty of relationships—how to nurture others with care and compassion—and the importance of keeping my heart and gaze turned toward our Creator, YAHUAH.

Together, they gave me a foundation of love, discipline, and faith that continues to guide me in every step of my life.

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers.

Aloha!

My name is Juan Pablo Velilla, though most people call me JuanPa. I’m a chef by both trade and passion.

I grew up on the small Caribbean island of San Andrés, where food was always at the center of our family life. Every day began with a traditional breakfast, followed by hearty three-course lunches inspired by my parents’ travels, and ended with cozy, comforting dinners. When I became a teenager, my parents transitioned to a vegetarian lifestyle, which shaped much of my early understanding of food and nourishment.

Eventually, I left my island home for another island across the world — Maui, Hawai‘i. I arrived there as a student, far from home, living on a tight budget that barely allowed for tofu and rice. With no experience in cooking, I quickly learned that if I wanted food that tasted like home, I’d have to create it myself. That simple need — to make something humble taste good — sparked a deep curiosity in me about flavor, balance, and creativity.

Throughout my twenties, I worked in a wide range of kitchens — from small mom-and-pop restaurants to luxury hotels such as The Grand Wailea and Andaz Maui. I had the honor of learning under renowned chefs like Alan Wong and Tyson Cole, experiences that refined my skills and deepened my appreciation for the craft.

When my wife and I welcomed our first child in the middle of the pandemic, everything changed. As hotels reduced staff and demanded longer hours from those who remained, I knew I didn’t want to be the kind of father who spent 60 hours a week away from his family. That’s when I started my first private chef venture, Umami Maui — a farm-to-table concept celebrating Hawai‘i’s rich soil, local farmers, and abundance of fresh ingredients.

As much as we loved Maui, the cost of living after the pandemic became unsustainable. With two little ones and the desire to be closer to family, we moved to Dallas, Texas, where I continued building my private chef business. I had the privilege of cooking for incredible clients, including professional athletes and families, but we soon realized we were missing one thing — nature.

That longing for balance led us to Florida’s Emerald Coast, a beautiful blend of coastal living, nature, and hospitality. Here, Chef by the Sea was born — a reflection of my journey, my faith, and my love for creating meaningful connections through food.

Chef by the Sea isn’t just about a meal; it’s about connection — breaking bread, telling stories, and creating memories that linger long after the last bite. It’s a celebration of southern hospitality infused with the warmth of Aloha and the easygoing soul of the Caribbean.

What truly sets us apart isn’t just what’s on the plate, but the heart behind it. Every dish is made with intention, excellence, and the love of my Heavenly Father, YAHUAH, whose presence and grace I hope my guests can feel in every experience.

To me, Chef by the Sea is more than a culinary brand — it’s a symphony of art, love, joy, conversation, passion, and flavor. It’s about turning moments into memories and food into something sacred.

Can you tell us about a time you’ve had to pivot?

As someone who came from another country, I’ve had to pivot many times in life — often out of necessity, but always with purpose. Each season of change has shaped me, stretched me, and given me a deeper sense of who I am and what truly matters.

Although my main path has always been in the food and beverage world, life has taken me through many different industries — from construction and landscaping to teaching, sales and marketing, and even the arts. Each of these experiences became a stepping stone, teaching me valuable lessons about people, teamwork, and the beauty of diversity. They gave me a wider understanding of life, of how to solve problems creatively, and of how to connect with others across different walks of life and cultures.

One of the most significant pivots in my life came when I became a father. That moment changed everything. My priorities shifted overnight — dreams and pursuits that once felt important no longer held the same weight. Fatherhood grounded me in a way nothing else ever had. It brought me a deeper sense of purpose, responsibility, and love. It was truly a gift from our Creator, YAHUAH, and it taught me that growth isn’t always about reaching higher, but sometimes about going deeper — into love, into family, into faith.

Becoming a father was, and continues to be, the most beautiful pivot of all — one that refined me, matured me, and continues to inspire everything I do, both in life and in my craft.

We’d love to hear a story of resilience from your journey.

Resilience, for me, has always been about staying grounded in faith while moving forward with purpose — even when the road gets hard. When I decided to step fully into the world of private cheffing, I quickly learned that it wasn’t an easy path. In Hawai‘i, although the industry was tourist-driven and seasonal, there was always a niche for private dining experiences. But when we transitioned to Dallas, things were very different.

Even though it’s a large city, breaking into the private chef world there was challenging. I applied to countless positions, did many trials, and often found myself among the top candidates — yet time and again, I wasn’t chosen because I didn’t have enough private chef experience. It would have been easy to give up, to go back to restaurant work, or even to change careers altogether. The truth is, the food and beverage world is beautiful but rarely glamorous unless you’re a celebrity chef. It demands long hours, sacrifices, and a lot of unseen effort — something I was no longer willing to do at the expense of my family.

My resilience showed in that season of waiting — balancing my priorities as a husband, a father, and as someone who desires to honor our Creator, YAHUAH, while still pursuing excellence in my craft. I kept trusting, working, and believing that the right door would open in His perfect timing. And eventually, it did. I was blessed with the opportunity to cook for a wonderful family for an entire year, which not only strengthened my skills but also gave me the credibility I needed to establish myself in the private chef world.

Now, here on the Emerald Coast, my family and I have been planting new roots. We’ve been here for a little over three months, and I’ve launched Chef by the Sea — a new chapter, a new beginning. It’s still young, a baby in many ways, and as with anything meaningful, growth takes time. But in the same spirit of abiding by our Creator’s timing, I have full faith that it will flourish. Because Chef by the Sea is not just a business — it’s a living expression of love.

It’s more than food; it’s art, community, storytelling, and connection. It’s about sharing love through flavor, creating moments that linger in people’s hearts, and weaving together memories that last long after the table is cleared. I believe that when something is built with love, guided by faith, and rooted in purpose, it can only grow in beauty and abundance — and that’s exactly what I see ahead for Chef by the Sea.

Contact Info:

• Website: https://www.chefbythesea.com
• Instagram: https://www.instagram.com/chefbytheseafl

Image Credits

Kristen Felicia Mirabal
Divine Design Photo