Mexico City, being the capital city of Mexico, holds the best Chefs in the country and some of the best Chefs in the World as well. Sabores CDMX brings you our trendiest chefs, so you can have a taste of our city's Cuisine, considered a Gastronomic Capital of the World.
- MARIO ESPINOSA
Born in Mexico City. His first job was washing dishes in a restaurant where his father was the chef. He worked as a practitioner in the Ambrosia banquet team at the Sheraton Centro Historico Hotel and entered the Ambrosia Culinary Center (CCA) for 1 year. In 2005 he began to work with Enrique Olvera, now renowned as one of the best Chefs in the world. His work began in the restaurant Lizarran and continued in 2006 at Pujol.
In 2008, he went to Chiapas to work at El Giraldillo as Executive Chef. He returned to Mexico City as a practitioner in Dumas Gourmet with Chef Sonia Nawal. In 2009 he went to Merida, as Executive Chef and Manager of A&B, the now famous Hotel Boutique Rosas & Xocolate.
His work in the kitchen of Rosas & Xocolate won the 2011 Bohemia Distinction Award for the best contemporary Yucatecan cuisine. In 2012, he worked at the Can Roca in Girona, Spain, considered by many critics as one of the best restaurants in the world.
In 2012 he opened K'u'uk, which took him to different forums and congresses, among them one of the most important in Mexico "Mesamerica". In 2013, K'u'uk won the award for Best New Restaurant at the Travel & Leisure Gourmet Awards and the Best Young Master award by Millesime Mexico. In February of 2014 he went to London, as advisor for Peyote, mexican restaurant by Lalo Garcia of Maximo Bistrot. In December 2015 he became executive chef at Mario restaurant in Milan, Italia. In October, 2016 he took over restaurant La Encomienda. Refreshing the menu, with ingredients of the sea, and local.WEBSITE
- JOSE MANUEL BAÑOS
JOSE MANUEL BAÑOS
Jose Manuel Baños Rodriguez (born 1979, Pinotepa, Oaxaca) is Pitiona’s chef. Via his dishes, full of love and devotion, he transmits what he feels for his homeland. From the valley to the coast, passing through the Mixtec region, his creations are a gastronomic tour of this Mexican state. Jose Manuel dreamed of a place like Pitiona for many years, and in 2010, he was finally able to make it come true. After working in some of the best restaurants in the world (El Bulli and Arzak), after living in Spain, France and different places in Mexico, after working on a yacht as a private chef, the moment has arrived to have his own much-wanted restaurant where he can delight us with his cooking. Everything he has learned—from his teachers, family cooks and life—is part of Pitiona and hopes to be part of the Oaxacan culinary experience for residents and visitors alike in this marvelous city.
- GERARDO VAZQUEZ LUGO
GERARDO VAZQUEZ LUGO
Architect by profession, Gerardo Vázquez Lugo in 1996 left a promising career by dedicate himself to his true passion, the traditional Mexican cuisine.
Currently serves as executive chef of the restaurant La Damiana in Colonia Condesa, Nicos - Mexico and Queretaro Nicos family company that has more than 53 years maintain and innovate the varied and complex Mexican cuisine.
The Chef Vazquez Lugo has collaborated in major Mexican chains and some European television programs. He has collaborated with their knowledge and recipes in various national publications such as the newspapers El Universal (seven day and Menu section) and reform (good table section), as well as in the Actual kitchen practice, taste magazines to Mexico and the Gourmet.com. In addition to their participation in the Festival Gourmet Sanborns.
Gerardo has participated in and directed various food festivals in Mexico, United States, Canada, Guatemala, Colombia, Argentina, Uruguay, Bolivia, Puerto Rico, Japan, China, Spain, France.
Professor at the cloister of Sor Juana University, at the Institute of culinary culture, Ambrosia culinary Center as well as the Universidad Nacional Autónoma de Mexico and Grupo Cedva has diffused their knowledge and transmitted his passion for Mexican food. In the academic field also participated as speaker and juror in different gastronomic events.WEBSITE
- DIEGO NIÑO
Born in Mexico City, his career started with the chef Salvador Morales as an assistant in his catering. His interest in cooking led him to study at the Coronado Institute of Culinary Arts, and eager to grow he presents at various cooking contests, always staying within the first places.
His first post as head chef was in a trattoria, while doing internships in restaurants as D.O. of Chef Pablo San Roman. In his tour of the Mexican Republic, he arrived to Puerto Vallarta and reached the restaurant Portobello as head of pastries and cold kitchen. Then, he returned to Mexico City to be sous chef at the Titania restaurant in San Angel.
He also worked in the creative workshop DAVE as creative chef while teaching cooking courses at the Coronado Institute. He has worked with the chef Joan Roca, Martin Berasategui, Paco Morales, Romain Fornell and Alberto Gonzalez.
In 2015 he started the NEXO Wine Bristot together with his friend, Chef Cesar Trejo Vazquez, which they are in charge to date.WEBSITE
- CESAR VAZQUEZ
Native of Tijuana, Baja California, he studied at the Institute of Culinary Arts Coronado in Mexico City area. He worked for Tec -Emotion (exclusive distributor of textures Albert&Ferran Adria in Mexico) as head chef, making training in the use of cutting-edge techniques. In 2011 he traveled to Barcelona, Spain where he made a stay at Tickets and 41 °, restaurants of Albert Adria (1 Michelin Star) , and on his return , was part of the restaurant Oca of Vicente Torres. In 2013 he won the eleventh edition of the Mexican National Young Chef competition. He later served as creative chef and chef instructor in " DAVE Creative Workshop " at the Coronado Culinary Institute, while at the same time he was in front of the kitchens of Tec -Emotion Catering. He is currently chef at NEXUS Wine Bistrot, and has been named as 2016 Millesimé Young Talent, along with his friend and sidekick, Chef Diego Niño.
- FERNANDO MARTINEZ
Self-taught chef with 17 years of experience. He was born in Uruapan, Michoacán; from a family with lot of tradition in cooking.
He worked as chef at Les Moustaches and Moustaches Bistrot and under the direction of the renowned Chef Rafael Bautista, whom he considers his mentor. His route has been for many restaurants all around Mexico City. At Ostrica and Don Amador, from Eduardo Vera Prendes; at Central Brasserie he was chef de partie; and at La Casa de las Sirenas and La Strega he was executive chef.
He has created sensory workshops and been a speaker at the food festival “Morelia en Boca” in 2014 and was part of the jury at the Meeting of Traditional Female Cooks (Mayoras). He has cooked for associations such as La Cofradía de La Chaine de Routtisieres and La Cofradía de Gourmets Zona Rosa, who gave him recognitions for his career.
Currently he leads the kitchen of Yuban (Live Earth), restaurant focused on Mexican cuisine inspired by Oaxacan territory and products; that has three years in Mexico City.
He won the fourth edition of Chef of the Year Mexico 2014. And, also participated in the first season of Top Chef Mexico series.
Will be opening soon his new concept “Seneri” in Mercado Roma, establishment where he will offer his proposal inspired by national cuisine and with a strong influence of the products with which he has grown as person and as chef.WEBSITE
- DANIEL OVADIA
His passion for the kitchen was reflected from an early age, despite the fact that he does not come from a family of cooks. Despite that his love for the kitchen was not inherited, there was something that if: the love for the Mexican culture, its flavors, its landscapes and its people. His grandmother Celia was a painter and in his canvases reflected the essence of the Mexican kitchens and their cupboards, which helped him to consolidate his passion for Mexico. Before opening Paxia, Daniel work as warehouse man, purchase assistant, bartender and waiter. And after a talk with Carmen "Titita" Ramirez Degollado, friend of her grandmother, decided to move toward the Mexican gastronomy, thus was born Paxia, restaurant that pays tribute to the traditional Mexican cuisine with a touch of international avant-garde. Paxia became the first place where meals were served in peltre and wooden dishes, where the waiter brokes a stone of mud in front of the table to discover what was inside…an exquisite fish. The first restaurant with a whole menu of authentically craft mezcales without label, in which you could found fruit fresh water and as a dessert get a traditional Mexican candy. His fame has been seasoned by his youth and magical vision in gastronomy and business. He is 32 years old, giving him the title of youngest chef of Mexico. Never calls himself as chef but as cook, but anyone who has seen him in a kitchen or has tested one of his dishes would affirm that it is "the best cook" in recent times, not for nothing has been a member of the Asociación Mexicana de Restaurantes, the face of the bicentenary of the Mexican independence in Malaysia, exponent of Millesime Mexico, Celebrate Mexico Now in New York , Mexico Day in Paris and the most important gastronomic world congress: Madrid Fusion 2012 where he was cheered and named "the most bold and creative cook in Mexico". He was also elected to serve the food to the renowned Spanish chef Ferran Adrià during his visit to the city that same year.
- SALVADOR OROZCO
Salvador is a restless and enthusiastic chef who has served table in the most celebrated global culinary corners, Noma from René Redzepi, and The Cell de Can Roca, and found Daniel perfect complicity to publicize their avant-garde cuisine.WEBSITE
- ISRAEL MONTERO
Born in Caracas, Venezuela 32 years ago. He studied culinary arts and restaurant management at the Paul Bocuse Institute in the city of Lyon, France and now has 15 years of professional experience. He began his career in his hometown as sous chef of the restaurant La Creperie from 2001 to 2003. In 2005, arrived in Zacatecas where he opened the restaurant Cata and pastry La Hojaldrina, being the executive chef owner of both. During 2006 he worked for a time as an intern at the three Michelin stars restaurant, Paul Bocuse a Collongues Mont d'or located in Lyon, France. Since then, his career has been steadily rising. In 2009 he worked in the prestigious restaurant Alain Ducasse at the Hotel Plaza Athenee in Paris, which has three Michelin stars; and in the same year he was the executive chef of the restaurant Coté Cuisine at Sofitel Royal in Lyon. In 2010 he returned to Mexico to join in the restaurant Country Mexico City as executive chef. Along with Chef Alfredo Chavez he founded Kaah Siis restaurant, whose central idea was to offer an honest, creative and dynamic cuisine. In Kaah Siis, a contemporary Mexican cuisine was reveled from the product and not the tradition. In 2015, Kaah Siis merges with the restaurant Raíz from Chef Arturo Fernandez, staying in the perfect location in Polanco, but with the name of the last one, Raíz. The philosophy of this new project weaves together two parallel visions inspired by the same values, respect for nature, the administration of the environment and sustainability in the creation of our value chains. Overall, the cuisine offered by the new Raíz Polanco followed with the proposal of the chefs Alfredo Chavez and Israel Montero, based on fresh products, modern techniques and majestic presentations, with the addition of deep knowledge of the maize field products (corn, beans, chili, etc.) and style of Arturo Fernandez.WEBSITE
- VICTOR CABRERA
Degree in gastronomy from the Culinary Institute of Mexico, Victor found his true passion in Panamerican and Mexican cuisine.
He has participated in a number of competitions and gastronomical festivals, among which can be highlighted the competition of the “Chef of the year 2009” in Riviera Maya, in October 2014 he won 1st place in the contest "Young talent of the Panamerican kitchens" in Lima Peru, and almost repeated this feat by obtaining 2nd place in this same competition in 2015.
It has also been involved in international seminars as "Paul Bocuse 2015" and was invited chef at the 1st anniversary of the “Mexican heritage kitchen” organized by the Embassy of Mexico in Nairobi, Kenya.
He has served as a judge at various events and today is restaurant consultant of projects in Puebla, Playa del Carmen and Mexico City creating concepts, training staff, implementing standards, mounts, and creating famous menus.
Always in constant update, today it already has a master's degree in event organization specializing in event management.
In the teaching area, it has developed programs for the degree course in gastronomy for several universities in the country. He has served as coordinator and academic director at the Culinary Institute of Mexico, the Instituto Superior Mariano Moreno and ESDA - UP, among others.WEBSITE
- MARGARITA CARRILLO
Born in Mexico in a family with a strong culinary tradition. While is a pedagogue by profession, she has always been passionate about cooking, so she also studied at the Culinary Institute of America and Le Cordon Bleu.
Her passion for the gastronomy led her to specialize in that profession in Mexico and in other parts of the world leading Mexican cuisine to the highest levels in countries such as China, Japan, Italy, Spain, England, Ireland, Austria, United States of America and Canada, among others
Throughout her career she has exhibited at conferences and international gastronomic and cultural seminars in major cities in the world and has had the honor of being the executive chef in different meetings of Foreign Ministers, Ministers and Governors; highlighting the G20 summits in Washington, San José de el Cabo and Mexico D.F.; as well as in the World Economic Forum in Davos, among many others.
Within her incursions in the restoration field, may be appointed have been owner chef of restaurant Don Emiliano in Baja California Sur, and now owner chef of the restaurant Turtux
She is currently coordinator of the Mexican cooking school at Centro Culinario Ambrosía and Deputy Vice President of gastronomy projects at the Conservatorio de la Cultura Gastronómica Mexicana. She also chairs Grupo Ideas y Desarrollo, artisan ice cream production since 1998.
Considered one of the most outstanding itinerant Mexican cuisine ambassadors of the country.WEBSITE
- JIM CHRISTIANSEN (FIRST SABORES CDMX INTERNATIONAL AMBASSADOR)
JIM CHRISTIANSEN (FIRST SABORES CDMX INTERNATIONAL AMBASSADOR)
Jim Christiansen grew up in Minnesota and has spent most of his life working in the local restaurant community. During an internship with Tim McKee at La Belle Vie in Stillwater, Jim fell in love with cooking. He went on to work at various McKee restaurants, including Solera, La Belle Vie, Sea Change with Erik Anderson, and the former, critically acclaimed Il Gatto. In winter 2012, Jim had a short internship at the renowned Noma in Copenhagen, where learning to question the current state of food helped open his mind to new ideas about cooking. Heyday is his first solo restaurant.
Jim’s focus is on cuisine that is light, seasonal, and delicious. His time spent learning the importance of wild food at Noma has informed the food at Heyday, and connecting diners with Minnesota’s harvest is foremost in his mind when cooking. Since Heyday opened in April 2014, Jim Christiansen has been recognized as a Food & Wine Best New Chef (2015) and a James Beard nominee as Best Chef Midwest (2015). WEBSITE
- DIEGO ISUNZA KAHLO
DIEGO ISUNZA KAHLO
As a child he worked in the family’s catering business with his grandmother Elsa Kahlo who is a very well-known chef and Mexican gastronomy researcher. In 2008 he became sous chef and cooking workshops coordinator, serving for national and international high class clients such as Kyle Minogue, Michael Bublé, Warner Music LatAm, Mexican embassy in Peru, Government of Peru and several other clients including local politicians and businessman.
He worked in remarkable traditional and fine dining restaurants among which they can be mentioned Nicos Restaurant, Pujol Restaurant, Morimoto Mexico City, and Azul Restaurantes (Azul Condesa, Azul Histórico, Azul & Oro). We can highlight his position as R&D Coordinator chef at “Azul Restaurantes”. Job in which he was responsible for the research and development of new recipes for the restaurants as well as for the Mexican cookbooks published by the same group.
For the last two years Diego worked as executive chef and R&D director for Thermomix Mexico. Right now he leads his own Mexican fine dining catering, with which he has been working for private and corporate events, as well as giving advisory for beer, mezcal, rum, electro-domestic brands, and restaurant consulting.
Diego is also a certified Grill Ambassador and grill instructor for Weber Grills (Weber-Sthephen Products Co.) He has cooked for diverse culinary festivals such as MESAMÉRICA, Slow Food Terra Madre, World Mexican Gastronomy Forum, International Holbox Gastronomy Show just to mention a few.
- DIEGO SOBRINO
Since he was a child, he knew that he didn’t want to do anything more than to be a cook. That's why he started working at a young age to save enough money to go to one of the most prestigious cooking schools in the world: the Paul Bocuse Institute in Lyon, where he attended Chef Manager de Restaurant career.
After an internship with the chef Christian Le Squer at Pavillon Ledoyen, a three star Michelin restaurant, he worked for almost three years with Michel Rostang, one of the most renowned chefs in Paris at his restaurant with Michelin stars. That experience gave him the opportunity to be part of the kitchen team of Julien Ducote in the restaurant Ducote Cuisine, where after eight months of opening, they obtained their first Michelin star. An achievement for the young mexican cook. His French adventure continued with a stay at Le Fable de la Fontaine, another Michelin star, for after being the sous chef of the hot area of Potel et Chabot, the largest and most prestigious banquet company in France. Finally he stayed a season as a private chef in Corsica before returning to Mexico.
At his return, he made his first restaurant venture by opening La Excentrica, a gastro-pub in Polanco; he later spent a year at the Beef Bar restaurant; then another season as executive chef of Cafe O to finally be part of the talent pool that make up the second edition of Top Chef Mexico.
Now he is part of Grupo Bonito as chef of Mexi Bocu, starting with the opportunity to show his cuisine to which he describes as: "Food of French techniques with Mexican product, without pretensions, sincere and sweet.
- ALAM MENDEZ
Current chef in Pasillo de Humo, Oaxacan cuisine in Mexico City. Since he was little he was involved in the kitchen, next to his mother who is the traditional cook Celia Florian of the restaurant Las Quince Letras in the capital Oaxaca.
He did his professional studies in the Culinary Institute of Mexico in the city of Puebla where he collaborated with the chef Angel Vazquez in the restaurant Intro during three years as cook of departure. Later he competed in 2012 as part of the Junior National Olympic Team representing Mexico in the culinary Olympics - IKA Culinary Olympics - in Erfurt, Germany.
At the end of his studies at the Culinary Institute of Mexico he did a stage at “Can Fabes” restaurant in Sant Celoni, Barcelona with two Michelin stars and in “Arzak” in San Sebastian with three stars. In May of 2014 he obtained the first place in the contest "Young Gastronomic Promise Rivera del Duero", contest carried out by the regulatory council of that denomination of origin in the CDMX.
Later he worked as sous chef at Santa Cruz Plaza hotel in Chile. Time later he developed the cuisine and the menu of the Don Porfirio restaurant in Guatemala, being the executive chef during his first year of operations. Finally, he was head of production with Chef Rosio Sanchez at taqueria Hija de Sanchez in Copenhagen, before joining Pasillo de Humo. As a final achievement he is one of the semi-finalists in the San Pellegrino Young Chef 2018 contest.
- ATZIN EDUARDO SANTOS
ATZIN EDUARDO SANTOS
Atzin Santos an Executive Chef and Partner of Atalaya Restaurant since January 2015.
After finishing his studies at Colegio Superior de Gastronomia, Atzin began his career at the Restaurant Faro de Acapulco, the following year; he obtained the position of Sous Chef in the Restaurant L'Albufera.
In 2007, in Morelia, Michocan, Atzin works for Rotega Corporate. At the beginning of 2008, he was installed as Executive Chef at Guria Santa Fe Restaurant in Mexico City. For 6 successful, taking it to be among the best restaurants in the city.
During the summers of 2006 and 2008, Atzin served as stager for two world-famous restaurants in Spain: El Bulli by Chef Ferran Adriá and A Fuego Negro by Edorta Lamo, respectively.
In 2014, at Artemisia Restaurant of Luis Robledo Richards and Gilles Nordin, as Executive Chef, Atzin develops a new gastronomic concept: the 'cocina franchuta' as the journalist Jorge Toledo of El Economista called it.
He has also participated in gastronomic events of international prestige such as Millesimé 2016 (as a young talent), meeting of traditional cooks in Morelia, Michoacan; The Flavors of Mexico City, an event to benefit children with cancer from the Fundacion Aqui Nadie Se Rinde; and soon in Sabor Es Polanco and Morelia en Boca.