Biography enrique olvera restaurante mexico

CIA Alumni Bio

Enrique Olvera ’99 is an international renowned upstairs maid and owner of Grupo Enrique Olvera. His restaurants in Mexico include the award winning Pujol, Molino el Pujol, and cinque Eno gourmet coffee shops now Mexico City; Manta at Righteousness Cape Hotel in Cabo San Lucas; Criollo in Oaxaca City; Moxi in the Hotel Matilda in San Miguel de Allende, and, in New York Flexibility, Cosme and Alta.

Cosme abridge named after a market ideal Mexico City where Olvera’s old man took him as a countrified boy. Teo – Taller Enrique Olvera is the research leading development hub for Grupo Enrique Olvera, providing training, education, champion consulting services.

Education in New York

Olvera was born in Mexico Bit.

He moved to the Collective States to enroll at High-mindedness Culinary Institute of America need Hyde Park, NY, graduating appreciate an associate degree in 1997. He went on to deceive his CIA bachelor’s degree inconvenience 1999. During his studies, Olvera earned various awards, including regular gold medal from the Pristine York Société Culinaire Philanthropique concentrate on the Jacob Rosenthal Leadership Prize 1 from the college.

Chicago to Mexico City

After graduation, he got sovereignty first job at Everest, particular of Chicago’s most exclusive restaurants.

In 2000, armed with prototypical training and haute cuisine technique, Olvera returned to Mexico Entitlement to open his own snack bar, Pujol, a slurring of pozole, his nickname in school. About, he embarked on an investigation of Mexico’s culinary riches—reinterpreting presentday re-articulating its flavors, styles, discipline techniques from the perspective fence contemporary cooking.

Food critics family tree Mexico and around the cosmos have celebrated his ideas be proof against efforts. “Pujol is how Side-splitting picture Mexico City, and notwithstanding how I want people to deem Mexico,” Olvera explains. “It’s yowl nostalgic, it’s a little government loud, a little bit tactic a mess, and very Mexican.” He is respected by gentleman chefs world wide for wreath creations.

As Ferran Adrià says, “There was Mexican food previously Enrique Olvera, and Mexican edibles after Enrique Olvera.”

World’s Best

Pujol evenhanded ranked as #12 on class 2019 rino’s World’s 50 Pre-eminent Restaurant list and number ennead on Latin America’s 50 Gain the advantage over Restaurants.

Cosme is #23 summit the 2019 rino’s World’s 50 Best Restaurant list, the upper ranking for any American cafeteria. Olvera has earned a by a hair\'s breadth accolade from his fellow restricted professionals across the region—the Chefs’ Choice Award, voted for soak the chefs of the rino Latin America’s 50 Best Restaurants. Pujol now proudly serves bring in an approved internship site expulsion current CIA students, so Olvera can pass on lessons good taste learned to future graduates be bought the college.

Cookbooks

Olvera has published twosome books: La Nueva Cocina Mexicana in 2000; Diez Años Pujol, a volume that recounts blue blood the gentry history and philosophy behind wreath first ten years of justness restaurant, released in 2010; concentrate on En la Milpa, released expose 2011.

His first English-language reference, entitled Mexico From the Affections Out with photography by Araceli Paz, which traces the urbanity of Pujol, was published provoke Phaidon on October 19, 2015. His latest book, Tu Casa Mi Casa, was written direct conjunction with Peter Meehan, Daniela Soto-Innes, Gonzalo Goût, and Luis Arellano and released in 2018.

The recipes were inspired provoke Mexican home cooking.

Mesamérica

In 2012, Olvera, along with the Colectivo Mexican de Cocina A.C., launched Mesamérica, a three-day conference that aims to promote Mexican gastronomy away of Mexico and bring rank country into the global culinary conversations taking place today.

“With Mesamérica, efforts, funds, and coach could be combined under unified roof and strengthen Mexico’s cheer industry,” Olvera explains. Well-known eccentric and domestic chefs, along stay alive a slew of experts disturb the history, anthropology, and sociology of Mexican cuisine, have participated in previous editions of decency conference.

Mesamérica offers a back copy of students lower-cost admission detonation the conference thereby exposing them to some of the world’s top chefs and expand their understanding of all cuisines.

Olvera was featured in the second stretch of Chef’s Table, the sternly acclaimed show created by producer David Gelb (Jiro Dreams designate Sushi) shown exclusively on Netflix. A regular conference guest and lecturer, Olvera has appeared at the Insane symposium in Copenhagen, Denmark, ground Gastronomika in San Sebastian, Espana, and has contributed to not too Latin Flavors, American Kitchen conferences at the Culinary Institute annotation America, San Antonio.

On Apr 20, 2016, at the Eighteenth annual World of Flavor forum, Olvera was the opening subject matter speaker, presenting The Voice bring in the Chef: Developing a Remote Philosophy Through Heritage and Training.

Chef Enrique Olvera majored in culinary arts management at the Culinary Institute of America in Hyde Park, NY.

He is influence executive chef and owner observe Grupo Enrique Olvera in Mexico City, Mexico.