Meet Chef Juan

I’m Chef Juan Acevedo, founder and executive chef of Plates & Thyme. I’m a Black and Puerto Rican chef with over 15 years of experience leading kitchens at the highest level—from luxury resorts and private clubs to large-scale hotels and high-volume event operations. Food has always been my language, my culture, and my way of bringing people together.

I trained at Le Cordon Bleu and sharpened my skills in some of the most demanding kitchens in the country, including leadership roles at Harbour Club in downtown Charleston, Wyndham Grand Pittsburgh, and iconic destinations like Disney, Streamsong Resort, and Jekyll Island Club. Throughout my career, I’ve led teams of up to 20+ cooks, served thousands of guests a day, and managed multi-million-dollar food and beverage operations—all while maintaining quality, creativity, and discipline.

My cooking style is rooted in Southern flavors, global technique, and cultural influence. I believe great food should feel elevated but familiar, intentional but never pretentious. Whether I’m designing a chef’s table, a wedding menu, or weekly prepared meals, my focus is always the same: bold flavors, clean execution, and an experience that feels personal.

Plates & Thyme was built on the idea that hospitality should feel human. I work closely with local purveyors and my clients to create menus that reflect who they are, not just what’s trending. Dietary needs are handled with care, service is seamless, and every dish is crafted with purpose—from sourcing to plating—so you can relax, enjoy the moment, and feel truly taken care of.