Victor Jimenez Arellanes
36 years; Ometepec, Guerrero General Chef of Rosetta.
@vicochef
Training and professional experience: His family had a seafood and pozole restaurant in Guerrero, so from an early age he was in contact with the kitchens. He studied gastronomy at the World School of Tourism and Gastronomy in Mexico City. He worked in different restaurants in the city, including the Champs Elyseés group, before arriving in Rosetta, where he has been for ten years.
Culinary proposal: “I focus a lot on the flavors of Guerrero; The ingredients I use –chorizo, chili peppers, cheeses– are a reflection of my childhood. I think that less is more, so I bet on a simple kitchen ”.
Future plans: “More than the palate, I would like to reach people’s hearts with what I do. I do not rule out the possibility of having something of my own in ten years, but I imagine it would be something very small and simple ”.
A recommendation to eat in CDMX: “I love Expendio de Maíz. The chef in charge is from Guerrero and I like what he does with the herbs, the mixture of corn and chili peppers. “
Luis Escamilla Avalos
30 years; Ecatepec, State of Mexico Chef de cuisine de Bajel, at the Sofitel Mexico City Reforma.
@luisescamill
Training and professional experience: He studied at Culinaria Coronado and upon graduation he joined Biko’s team as a kitchen assistant. Later he trained as a sommelier in Buenos Aires where he worked in Aramburu and, later, in Chila. Before joining the Sofitel México City Reforma team, he had international experiences in Sweden, Denmark and France.
Culinary proposal: “My cuisine is based on the use of algae, cereals and ferments. I like monochrome and minimalist dishes. I bet a lot on the search for umami ”.
Future plans: “Personally, I see myself married and with children. Professionally, I want to position Bajel and I aspire to be executive chef of one of the Accor properties ”.
A recommendation to eat in CDMX: “Las Polas del Valle. It is a place where the Yucatecan food is served by the owner, who focuses a lot on flavor and service “
Montserrat Garza Garduño
27 years; Cádiz, Spain Chef de Cucina.
@montserratg_
Training and professional experience: She studied Biology at the University of Miami and her passion for food led her to look for work in different restaurants in the city such as Bazaar Mar, by José Andres. In New York he worked at The Beatrice Inn and was an intern with Dan Barber. After moving to Mexico City, he passed through the kitchens of Pujol and Máximo Bistrot, before partnering with chef Marco Carboni.
Culinary proposal “I love the act of feeding people. My philosophy is committed to simple cooking with few ingredients. Seafood and rice are my favorite ingredients ”.
Future plans: “In the long run I would like to move from Mexico City, live in a place – like Baja California, in Mexico, or go back to Spain.– with an orchard and have a seasonal restaurant with a very simple proposal ”.
A recommendation to eat in CDMX: “I love Havre 77. Oysters with a dry gin martini and a twist are my perfect plan for a Sunday. “