i. Biography
Sea bass, tuna and oysters set the working terms here: raw seafood, acid, sauce, cut, temperature and timing. In Edson Juarez’s cooking, ceviche is not treated as a garnish-driven plate but as a structure built on freshness and control. Empanadas, grilled steaks and picarones extend the same table toward dough, fire and sweets, giving South American cooking its range without losing the discipline of contrast.
Coming Up
The Executive Chef role at Ceviche's Inspired Panamanian Restaurant & Bar in 7210 Wrightsville Ave. (from 2016) placed Edson Juarez in a kitchen organized around seafood, acidity and Panamanian and South American flavors. That kind of room does not let freshness remain a slogan. It has to be handled through cut, seasoning, temperature and timing, with enough restraint to keep raw seafood clean and enough range to make acid and sauce carry the plate. The culinary language associated with Juarez was formed around ceviche as a broader vocabulary rather than a single preparation. Acid, sauce, texture and balance do the structural work. The cool clarity of seafood is the starting point, while dough, grill and dessert add weight, char and sweetness around it. The current Executive Chef role at Ceviche Bar gathers those elements into a wider South American frame.
Where They Are Now
South American cuisine at Ceviche Bar, especially Peruvian ceviche and South American fusion, is expressed through a menu that moves between raw seafood, pastry, grill and sweets. In Juarez’s hands, that range works as a table sequence: bright and briny first, then savory, smoky and sweet. The ceviches carry the clearest technical line. Sea bass, tuna and oyster preparations depend on freshness, cut and seasoning, with immediacy doing much of the work. Acid functions as structure rather than simple sharpness. Sauce gathers the seafood and gives each preparation direction, so the plate lands with clarity instead of noise. Empanadas, grilled steaks and picarones broaden the restaurant beyond a seafood counter. Empanadas bring the control of dough and filling. Grilled steaks move the cooking toward fire, char and depth. Picarones finish the arc through texture and sweetness. Ceviche depends on timing and acidity; empanadas on dough and filling; grilled steaks on fire; picarones on texture and sweetness. Juarez’s current kitchen in Warsaw holds those contrasts together without reducing them to one mode.
Honors
Michelin Bib Gourmand recognition for Ceviche Bar places Juarez’s work in a category built for restaurants that deliver craft, identity and value without depending on luxury cues.
Profile updated July 2026
FAQ
Asked of Edson
What is Edson Juarez's current role?
Edson Juarez is Executive Chef.
Where did Edson Juarez work before?
Earlier in their career, Edson Juarez worked at Ceviche's Inspired Panamanian Restaurant & Bar.
What recognition has Edson Juarez received?
Michelin Bib Gourmand recognition for Ceviche Bar.
