Juan Campos

Chef Juan Campos began his career in Spain, before arriving in Shanghai in 2012 as Head Chef at Malabar, where his dishes quickly became city highlights. He launched Raw Eatery and Wood Grill, pioneering Shanghai’s first farm‑to‑table concept, then rebranded Malabar into Sakaba Malabar, a modern creative tapas concept with Japanese influences. In 2023, he opened Terrakota Bistronomy, a seasonal bistro focused on wild‑catch fish and local ingredients, which became one of Shanghai’s most talked‑about restaurants. His cooking is defined by bold, honest flavors and a fusion of Spanish, Japanese, and South American traditions.