Juan Tourn, Co-Executive Chef at Davio’s Northern Italian Steakhouse in Manhattan, was born in Argentina in 1982 and grew up in Quilmes, Buenos Aires. He has grown up in the restaurant industry his entire life, as his father owned a pizzeria for 11 years. Tourn obtained his culinary degree at Colegio de Cocineros Gato Dumas, which is known as one of the best culinary institutes in Buenos Aires.
Tourn began working in the industry at the age of 17, where he was a dishwasher at the Golden Shack Casino in Buenos Aires. While there, his love for food and the industry grew, which led him to work his way up to become a lead chef there. He worked while attending school and left as a Chef de Partie at age 22. Tourn wanted to expand his culture as well as experience as a chef and decided to make a life-changing move from Buenos Aires to Europe. Tourn ended up cooking and working in Cadi, Spain for a year where he further refined his cooking skills. He decided to plan a trip to New York to visit his mother and he instantly fell in love with the culture, nightlife and the cuisine. He knew then that in the near future he would make it his new venture to move to New York. Before joining the Davio’s team, Tourn opened Empanadas Bar in the East Village and also worked for a summer in South Hampton at Georgina Restaurant.
Tourn says he loves working as a chef because, “I love to see people happy when they eat good food, especially when it’s my food. I enjoy putting a smile on people’s faces. Food is my passion and I enjoy creating different flavors and being able to share that.”.
Tourn resides in Astoria, Queens with his wife and their son Lucas Ariel.