Senior partner and development chef with Chef Daniel Ovadia in Paxia, focusing
Team with Chef Sven Elverford. He returned to Mexico, and worked as a His first three Michelin star restaurant, Aqua, he worked as part of a creative
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Surrounded by vineyardsĪnd organic, grazing and free range farms, he learned to respect the products,ĭiscovering the proper techniques to emphasize them. The Test Kitchen with Chef Luke Dale Roberts in Cape Town. He worked with Chef Margot Janse inįranschhoek, South Africa, at the Tasting Room in Le Quartier Francoise, and at In the world the year he worked there, which encouraged him to do stints at Working at Biko changed his life it was named in the top 50 Best He staged at Le Basilic Cancun with Chef Silvain Desbois and later with Chef MikelĪlonso at Biko. Studying culinary arts at UVM (Universidad del Valle de Mexico), Magazines and books, taking cookbooks out of the school library which were later Never had relatives to teach him about flavors and techniques so he devoured Time resident Roslyn Colley and a frequent visitor, Sharon Segal.
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Expat, Sally Reid says of Juana “It’sīeen a great pleasure knowing her for thirteen years, to enjoy her growth, especially pursuing her passionĪnd joy of cooking, now at a professional level. She has been fearless inįollowing her path. To achieve her goals, she had loving support from long Under the direction of Chef Marco Cruz of Nomada. The Crown Paradise Club Hotel Cancun and currently works at Casa Buen Viaje In 2015 sheĭid an internship at La Pradera Campanal Restaurant in Asturias, Spain with Chef In 2017, Juana completed her professionalĬareer at the Technological University of San Miguel de Allende. Learned the culinary basics from her grandmother and mother her family is the Sous chef Juana Pérez Balderas, Casa Buen Viaje Restaurant El Pez in Tulum before coming to Bovine. In Guadalajara, Restaurante Alcalde, a 50 Best Restaurant, as a cook, ultimatelyįinishing as head of the departure in the hot area. Early in his career, he went to work for one of the most famous restaurants He developed a passion for the kitchen from his mother Carolina and grandmother Originally from Guadalajara and graduated from the Universidad de la Cienega. Ultimately offered him the position of chef at Bovine. The following year, he returned to Guadalajara to cook with Chef Paul Bentley, who Miguel’s career took a spike when he became Sous chefĪt Corazon de Tierra in Baja, a 50 Best Restaurant for four consecutive years. Working in Restaurante Alcalde, one of the 50 Best Restaurants, as a cook and To work at Rugantino Pizza e vino the following year and at twenty-one, started Up the Mexican tradition with a totally new, fine dining concept.Īt seventeen, Chef Miguel Nuñez worked at a coffee bar, Café and CO. Sierra Nevada, he works with Executive Sous chef, Antonio Juarez Arzola, to step He was later named Executive Chef of Hard Rock and Casino Punta He hosted the 8 thĮdition of Vallarta Nayarit Gastronómica with Michelin star legends like Chef Place winner for dishes and originality for all Rivera Nayarit. Later, as Executive Chef of Hard Rock Vallarta, he was named the youngestĮxecutive Chef of Hard Rock International for three consecutive years and tookįirst place in satisfaction for Food and Beverage worldwide. Maya, implementing a molecular kitchen and chef's table in the restaurants. Make a mark, he started as an Executive Sous chef at the Hard Rock Hotel Rivera Mexican cuisine: Enrique Olvera in Pujol and Mikel Alonso in Biko. Born in Mexico City, his training began with the great names of Sarmiento says that passion, pride and discipline defines the world of Restaurant experience should be for ATRIO’s guests."That was never taught Peruvian, and Spanish - and is committed to setting the standard for how a He works with an experienced team to fuse different types of cuisines – mainly Mexican, At ATRIO, the seat of his culinary creations, Moma at the Jerónimo Restaurants and at KO Asían Cuisine with Chef Gianfranco. He was offered the job at ATRIO, he traveled to Lima, Peru to work with Chef He became the Executive Chef at Ponzu and La Bocha in Puebla. Years later, he was in charge of opening Ponzu Restaurant in Puebla, CuernavacaĪnd Polanco. Restaurant group Am Pm Rest, he collaborated on various culinary projects withĬhef Moma: La Bocha, Luzia, La Lupe, Cuines,Tomato Bar and Lucy Shanghai. Ultimately became head chef, and then moved to their new branch in Polanco as Pedregal in Mexico City, specializing in Peruvian-Japanese Cuisine. Semester, he had the opportunity to work with Chef Moma at Restaurant Osaka IESTUR University (Institute of Higher Studies in Tourism). He graduated with a degree in Gastronomy from the Chef Sandoval loves to travel and is passionate about knowing other cultures
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