07, 2015
Please join four exceptional Mexican chefs as they present a unique Mexican gastronomy masterclass experience in Paris, France on July 9 and July 10. The series will be broadcast live in English, Spanish and French at visitmexico.com/venacomer.
The special opportunity offers a chance to see some of Mexico’s top chefs in action:
– A brief history of Mexican cuisine A
Guilllermo Gonzalez Beristain, Pangea Restaurant (#19 on Latin America’s 50 Best Restaurants); Monterrey, MexicoA
Originally from Ensenada, Baja California, Guillermo Gonzalez Beristain showed an interest in cooking at the very early age of 14. Guillermo has taken his years of experience and applied his skills while working in Michelin star restaurants around Europe and the U.S., only to later open the well-respected Pangea.
– Puebla’s gastronomy: a hybrid of both pre-Colombian and colonial periods A
Angel Vazquez, Intro Restaurant; Puebla, MexicoA
A globetrotter chef in his own right, Angel Vazquez began his culinary career in Puebla, Mexico and later went on to work in New York and at Michelin star restaurants in both Paris and Barcelona, including Ze kitchen Gallerie and Cingle. He has represented Puebla’s cuisine internationally in the embassies of Berlin 2011 and Lima 2012, at the Chicago Gourmet Festival in 2013, the Inauguration Cocktail in FITUR, Madrid 2013, and twice at the Vatican for the «Mexican Christmas Cocktail».
Today, Angel owns Intro Restaurant in Puebla which carries the flavors of Morocco, Thailand, Scandinavia, and Mexico among others. His latest projects are the Antojeria «Salome Antojeria del mar» and «La Palafoxiana mezcaleria y Champaneria», created by him and a group of friends.
– Baja California region: a hot spot of innovation for a new generation of Mexican chefs A
Diego Hernandez Baquedano; Corazon de Tierra Restaurant (#42 on Latin America’s 50 Best Restaurants); Ensenada, MexicoA
Diego Hernandez began his career in Mexico in the kitchens of some of the country’s most renowned chefs including Benito Molina, Guillermo Gonzalez and Enrique Olvera. He earned his formal degree from Tijuana Culinary Art School and was co-owner chef of UNO Restaurant in Tijuana.
In 2011, in partnership with The Villa Valley, he created «Corazon de Tierra Restaurant» in Valle de Guadalupe, an ode to Baja California cuisine, focusing primarily on the ways and customs of Ensenada. His approach to cooking is a personal interpretation of the regional style and conveys a sensitivity and respect for nature. He was nominated as «Best New Chef» by Travel + Leisure in 2011 and Corazon de Tierra received the «Best Hotel Restaurant» in 2012. He was awarded the prize for «Best Concept» by the same publication in 2013. That same year, Corazon de Tierra was placed # 30 on the list of «50 Best Restaurants in Latin America».
– Developing a new style of cuisine in the Yucatan region A
Roberto Solis, Nectar Restaurant; Merida, MexicoA
Roberto Solis decided to open his restaurant, Nectar, at the age of 27 without any previous experience. The restaurant’s culinary style started out with a minimalist concept that slowly evolved to create a New Yucatecan Cuisine from traditional roots.
Solis’ knowledge and professional learning come largely from his rich personal experiences. In 2004 he worked in the world-famous Fat Duck restaurant in England. In 2008, he was at Thomas Keller’s restaurant Per Se in New York and in 2010 in Les Creations of Narisawa in Tokyo with chef Yosihiro Narisawa. In 2009 he established the famous festival Kooben with his partner Chef Luis Barocio. Today, Roberto is working on several projects including a casual Mexican tapas restaurant and a taqueria.
