Chef Biography
Juan Magni was born in the capitol of Bolivia, La Paz. After school, he trained at INACAP in Chile, and was influenced by French chef, Yves Thuries, who in 1989 created the Museum of the Art of Sugar & Chocolate exhibit in France. Juan was also influenced by Spanish chef, William Candido from Barcelona. After graduation, he apprenticed in and then worked his way up the kitchen ladder at several hotels in Arica, Chile.
In 1996, Chef Magni moved back to Bolivia as sous chef for the Hotel Los Tajibos in Santa Cruz. Three years later in 1999, the Great Chefs television crew showed up at Los Tajibos to tape both Chef Magni and Great Chef Gerard Germain for the Discovery Channel’s Great Chefs of the World television series (Chef Magni appears in episodes # 212, 218 and 244).
Recipes
Mango Mousse in a Pineapple Boat
Serving: 2 Print Mango Mousse in a Pineapple Boat By Great Chefs October 19, 2015 Mango mousse is beautifully presented in a fresh pineapple boat. This dessert is popular in Bolivia, where mangos are plentiful. Ingredients Powders Mangoes – 2, peeled and pitted Fresh mint sprigs – 2 Fresh Pineapple – 1 Mango Powder – […]
Rolled Suckling Pig with Marinated Vegetables and Quirquina Sauce
Serving: 6 to 8 Print Rolled Suckling Pig with Marinated Vegetables and Quirquina Sauce By Great Chefs October 18, 2015 Like all fine barbecue, this dish has its secrets: the exact formula for the red barbecue sauce is never revealed. However, the unusual nature of this robust appetizer cannot be denied. What follows, then, is […]
Filet of Beef (Silpancho)
Serving: 4 Print Filet of Beef (Silpancho) By Great Chefs October 12, 2015 Silpancho is a Bolivian signature dish designed for hearty eaters. This stacked creation layers rice, beef tenderloin, eggs, and potatoes, all topped with salsa. The beef tenderloin chunks are pounded very thin with a heavy mallet, incorporating bread crumbs along the way. […]