Juan Urbieta
Executive Chef, Ristorante Bartolotta

Juan Urbieta was born in Oaxaca, Mexico. His first memories of food revolved around his family kitchen and the home cooking of his mother and grandmother. With this his driving passion, Urbieta began his culinary journey immigrating to the United States in 1993. His first professional work was at Zipangu, a Japanese restaurant in Los Angeles where Urbieta worked as a prep cook by day and a grill cook by night at Rosie’s BBQ and Grill. In1994, Urbieta decided to head to Denver. He began once again as a prep cook but was soon promoted to pizza cook then pasta cook at Pizza Colore. It was here that Urbieta’s true passion for Italian cooking took hold. Urbieta then joined Chef Vince Tyler at the fine dining restaurant Bella Ristorante. He quickly moved from line cook to became chef saucier and chef tournant where he remained for nearly one year. Seeing Urbieta’s professionalism and commitment, Chef Tyler recommended Urbieta move to Chicago, to further his training and knowledge of fine Italian cooking, and work with James Beard Award winning Chef Paul Bartolotta at Spiaggia.

Once in Chicago, Urbieta worked in a number of restaurants while waiting for an opening at the 4-Star Spiaggia. First at Hat Dance, then at Brasserie Jo under Chef Jean Joho before staging at the famous Charlie Trotter’s. Finally, Bartolotta called and Urbieta quickly moved through every station in the more casual Café Spiaggia before moving to the 4-star Spiaggia. There he remained for years working, once again, in every station in the kitchen. Bartolotta saw the potential in Urbieta and made arrangements to send Urbieta to Italy to work at the 2 star Michelin Ristorante San Domenico di Imola under Chef Valentino Marcattilii. What began as a three month stage ended up as year long tour of duty which Urbieta used to study and travel extensively in Italy’s most significant food regions.

In 1998, Juan moved back to the United States to join The Bartolotta Restaurants. In the position of Sous Chef, he was vital the opening of the upscale casual Nonna Bartolotta’s then at Mr. B’s-A Bartolotta Steakhouse. In 2002, he was promoted to Executive Chef of Ristorante Bartolotta. Here, his many years of training in with Chef Bartolotta and his experience in Italy prepared Chef Urbieta for the challenge. Juan’s menu has become the most authentic Italian menu in the city of Milwaukee. And in 2003, while still Executive Chef at Ristorante Bartolotta, Juan heads the culinary team of the quick casual concept Pizzeria Piccola, a division of The Bartolotta Restauants. Here, he oversees the creation wood burning pizza’s, panini, salads, and pastas set in a authentic Italian-style pizzeria.