Today we’d like to introduce you to Juan Duenes.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I began my journey as an entrepreneur in the restaurant industry in 2008, when I acquired the first El Machetico location in Doral. From day one, my vision was to bring authentic Colombian flavors to South Florida and create a place where people could gather, celebrate, and feel at home. As a graduate of San Ignacio Culinary School in Miami, I’ve always believed that combining professional culinary training with tradition is the key to creating something truly special.
Over the years, we built a strong community of loyal guests who connected not only with our food, but with the experience we provide. When COVID hit, it was one of the most challenging times in our industry. However, I remained committed to maintaining the service people needed, keeping a positive attitude, and ensuring every customer still felt valued and welcomed. That resilience strengthened our foundation and reminded me why I started this journey.
Expansion has always been part of my long-term vision. In 2023, I proudly opened our second location in Miami, which quickly became a hit among both locals and tourists. Seeing our authentic flavors embraced by such a diverse community has been incredibly rewarding.
Now, we are preparing to open our third location in Pembroke Pines this May. I’m excited to welcome the Broward community and share the culture, hospitality, and bold Colombian flavors that define El Machetico. This journey has been built on passion, perseverance, and love for what I do – and we’re just getting started!
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
It hasn’t been a completely smooth road. COVID was one of the biggest challenges, as the uncertainty during that time led to a noticeable decrease in sales and required us to adjust our operations and strategy.
Opening new locations has also come with obstacles, especially delays in permits and approvals, which can slow momentum and create financial pressure. Additionally, slower seasons – like we experienced in 2024 – require careful planning and discipline in the operation to maintain stability when sales dip.
Each challenge has strengthened my resilience and reinforced my commitment to growing the business the right way.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I truly love what I do. As a chef and restaurateur, I specialize in authentic Colombian cuisine, creating a warm and memorable dining experience for every guest. I’m known for generous portions, unique presentations (like the three tier Bandeja Paisa, the two tier Sancocho, 3 ft. Pork belly and the biggest Bandeja Paisa that can be shared with a big group, which we call the Bandeja Paisa XL) bold flavors, and staying true to tradition while adding my own touch.
What makes me most proud is seeing customers leave happy and even more, when they return with their friends and families. Being recommended and chosen in a city with so many options means everything to me.
What sets me apart is the heart behind the business. I have an incredible team, and the support of my family has been key to my success. Together, we’ve built more than a restaurant, we’ve built a community.
Do you have recommendations for books, apps, blogs, etc?
Just the tip podcast by F&B
Club de Fuego by Carlos Mario Flores
Contact Info:
- Website: https://elmacheticorestaurant.com/
- Instagram: https://www.instagram.com/elmacheticorestaurant/
