Chef Juan Carlos Tello: A Journey of Heart, Heritage, and Culinary Excellence

Juan Carlos Tello’s story begins in Ciudad Hidalgo, a small, vibrant town in Michoacán, Mexico, where everyone knew each other and greeted one another with warmth. Born into a humble, hardworking family, Carlos grew up surrounded by the aromas and bustle of the Emiliano Zapata market, where his parents ran a modest breakfast stall. Each day, he was immersed in the scents of fresh food from neighboring vendors, while his family also worked the fields, harvesting corn with dedication and pride.

Raised by his mother and grandmother after his parents’ separation, Carlos learned resilience and self-sufficiency early on. His mother, fearing for his future, insisted he learn to cook so he would never go hungry or lack the skills to care for himself. These lessons, rooted in love and necessity, would become the foundation of his life’s work.

Carlos’s earliest memories are filled with the flavors of chilaquiles, tacos, frijoles, tortas, and elotes freshly picked from the fields and roasted over open flames. As a child, he sold gum on the streets to help support his family, instilling in him a strong work ethic and a deep appreciation for every opportunity.

When Carlos immigrated to the United States, he faced enormous challenges. He arrived in Chicago not knowing a word of English, uncertain of what the future would hold. He began his journey in the restaurant world as a dishwasher, but a persistent cook encouraged him to learn more, seeing potential in his determination. Carlos soon found himself in the kitchen, eager to seize every chance to grow.

His path led him to Chilpancingo, the renowned restaurant of master chef Geno Bahena. There, Carlos’s passion for Mexican cuisine blossomed. It was also at Chilpancingo where he met Anabelia Bahena, Geno’s sister, who worked as a waitress while Carlos’s responsibility was to serve coffee to the guests. Through their work together, they got to know each other and eventually built a relationship founded on mutual respect and shared values, which later blossomed into marriage.

Guided by the wisdom and mentorship of his mother-in-law, Chef Clementina Flores—herself a pillar of traditional Mexican cooking—Carlos honed his craft further. With their support and inspiration, he opened Sol de México, a restaurant dedicated to celebrating authentic flavors and the rich culinary heritage of his homeland.

Carlos’s professional journey has taken him through celebrated kitchens such as Coco Pazzo, Rustic Scupper, Chilpancingo, and Mike Ditka’s, where he mastered both Mexican and Italian cuisines. He is passionate about using high-quality, natural ingredients—chile habanero, chile manzano, epazote, hoja santa, achiote, avocado—and drawing inspiration from the diverse regions of Oaxaca, Michoacán, Guerrero, Yucatán, and Puebla.

At Sol de México, Carlos leads with heart and humility, believing that great food begins with the finest ingredients and a generous helping of passion. He is proudest of the journey he has taken—from selling gum on the streets of Michoacán to earning Michelin Bib Gourmand recognition year after year. Yet, for Carlos, the greatest reward is sharing the flavors and traditions of Mexico with his community, and inspiring others who dream of building a better future.

In the kitchen, Carlos is known for his mantra: “Come on, Charlie, come on, Charlie.” For him, “Charlie” is his inner spirit—a quiet, guiding voice that helps him stay grounded, focused, and resilient when life becomes overwhelming. This simple phrase is a spiritual reminder to trust in his journey, to persevere with faith and gratitude, and to always move forward with purpose.

Chef Juan Carlos Tello hopes to be remembered not only as a chef, but as a person who brought people together through food, family, and tradition. His story is one of perseverance, love, and the enduring power of heritage—a story he shares with every dish at Sol de México.