Karla Enciso born in Mexico City but has been living in Quintana Roo for the last 14 years. Chef and gastronomic entrepreneur, industrial engineer by profession. She has a great passion for the Mexican Gastronomy and for the preservation of the Mayan and pre-Hispanic cuisine of Quintana Roo.
With 15 years of experience operating her own restaurants in Mexico City and Cancun.She has been working in a sustainable and social responsibility project with Mayan Communities, in order to contribute to the conservation of their gastronomy and to promote the use of local ingredients.
Chef Evan Millan, Graduated from the prestigious Le Cordon Bleu culinary school and was selected within 9,000 cooks to be a part of the Master Chef Spain competition and participated until the final stage of the program. Currently Eva is the resident chef at Koba restaurant in the club house of El Camaleon golf course and with her charm but mainly her flavor has made this place a “must” for food lovers visiting the area.
Chef Vincent Wallez was born and raised in Bayonne, France, which is famous for its gastronomy, foie gras and charcuterie. Spirited by his appetite for adventure and a desire to expand his culinary vocabulary, Chef Wallez has traveled the globe developing his signature culinary style. His skills have been recognized by world-class resorts and restaurants, earning him tenure at multiple five-star establishments, from Russia to the Caribbean. As the executive chef of Nizuc Resort and Spa in Mexico, Chef Wallez has raised the bar of Cancun’s gourmet scene. In 2016, he became executive chef of Andaz Mayakoba, and he looks forward to following the Andaz® ethos of providing inspiring, indigenous and unscripted experiences, creating the most authentic and stylish restaurants in Mayakoba. Chef Wallez seeks a balance between flavors and classic techniques, focusing on fresh ingredients and visionary touches, delivering dining experiences like none other.
El Pueblito Cooking School has the honor of welcoming Chef David Cetina¨ the ambassador of the Yucatan Gastronomy¨ Come and enjoy this special Cooking class where you will learn how to make the best Yucatan Dishes.
Owner of the “Restaurante La Tradición“where you can enjoy delicious traditional dishes of Yucatan.
Eric, with over 24 years of experience as Executive Chef, began his career at Club Lounge “Zuider Terras”, Antwerp, Belgium. In 1992 Eric relocated to México as Executive Chef at Hotel Marquis Reforma. From 1998 to 2003 he was a Culinary Consultant for “Mazzarino”; “L´Escargot Bistro Parisien”; and “Le Crouton”, among others. He was also responsible for the “Cordon d´Or” module as cuisine teacher for Anahuac University in México City. In 2003 Eric held the Executive Chef position at Camino Real Cancun with 12 F&B outlets, IRD & Banqueting, three of them recognized with AAA 4 diamond awards. In 2004 Eric joined Grand Melia Cancun as Executive Chef In 2008 he joined The Hilton Cancun Golf & Spa Resorts managing six F&B outlets and three years later he joined Live Aqua Hotel with ten F&B Outlets. In 2014 Eric was appointed to his most recent position as Executive Chef with Grand Velas at Riviera Maya. He was the winner of the “Toque de Oro” and “US Meat Trophy” cuisine contests in México and USA.
The Chef Diane DiMeo is the curator in our school and she is rapidly becoming an international renown celebrity Chef, both in the United States and Latin America. Her current well-known restaurant, Hook & Cleaver, where she is Chef and Owner is in Brooklyn, New York. Her second restaurant in Brooklyn, NY just recently opened, ‘barRachos’ and is a Mexican Cantina, serving Mexican Street Food. Her third restaurant ‘ChinaQ’ will be opening up July 2015, in NY.
Chef Diane DiMeo has been on several TV shows including, ABC’s / FOX ‘The Taste’ champion of Food Network’s ‘Chopped’ 3 times, ‘Beat Bobby Flay’ and TLC/Discovery International program, ‘Chef al Rescate’.
Chef DiMeo’s restaurant experience runs from the East Coast & the West Coast, and to Latin America. Her expertise in different cuisines allows her to always be on top of the trends.
Montse Estruch Born in Manresa ( close to Barcelona ) from Spain,
Her first teacher was her mother, who showed her how to select the best ingredients. Estruch’s cuisine today is contemporary Catalonian. She has learnt from some of the top names – Pierre Hermé, Frederic Bau, Alain Ducasse, Mey Hoffman, Juan Mari Arzak, Ferran Adrià, Martín Berasategui. Apart from the tricks of the trade, they all taught her to respect tradition and to skillfully apply modern techniques to the best raw materials.
Since then and up to the present moment, its way of being and of wanting to know more deeply the gastronomic world, has allowed to travel to all the continents, taking with pride its Mediterranean cuisine and its philosophy, sharing with the most important chefs of the world in Events, lectures, demonstrations, advising, management and execution of events in Alimentaria, cooking classes, thematic dinners, television, newspapers and unique dinners on the high seas.
Chef Wayu “Light” Wattanakamin, From Banyan Tree Mayakoba.
Quien es Mónica Lazcano?
Mona, como la llaman sus papás, nace en la Sierra Norte
del Hermoso Estado de Puebla; como hija única se cría
alrededor de las mujeres de la casa; su mamá, su abuela
paterna y algunas indígenas que trabajaban en la casa, ellas
eran cocineras tradicionales que ayudan en las tareas del
día a día teniendo como escenario la cocina de su abuela,
de esas antiguas de molendero y fogones.
Desde muy pequeña Mona sabe que los olores, sabores,
texturas y sonidos de la cocina hacen verdaderos festines
llenos de magia, es justo ahí cuando queda enamorada de
todo aquello que la rodea, es por ello que lleva tatuado en
el corazón el verdadero Arte Culinario Mexicano y por
ende el amor a México!
Hoy ella se dedica con gran Pasión de manera Profesional
a transmitir lo heredado no solo por las mujeres con las
que creció, sino la herencia que lleva en su linaje de Cocinera Tradicional Mexicana.
La visión de su fundador Michel Moreno es la de contribuir a mejorar la calidad de vida de las personas, compartiendo alternativas de alimentación consciente, que brinden un estilo de vida saludable y colaboren a la protección del medio ambiente y cuidado de los animales.
JackFruit Mexico, cuenta ahora con tres productos muy diferentes entre sí, pero que complementan una alimentación sana y natural.
Chef pastelera ejecutiva creativa, sus primero pasos hacia la cocina dulce los dio junto al gran postrero Jesús Escalera, colaborando en Guadalajara en su restaurante dulce, La Postrería, continua su trayectoria emprendiendo un viaje, a la Riviera maya, colaborando para la cadena restaurantera más importante de Playa del Carmen, siendo ella la chef pastelera ejecutiva creativa del grupo, actualmente su pasión por la cocina se ve fusionada con su estilo de vida, es así como en esta clase ella combinara sus dos pasiones, uniéndolas para crear una cocina dulce y saludable.
Javier Ornelas García was born and raised in Mexico City. He graduated from CESSA (El Centro de Estudios Superiores de San Ángel), the hotel and restaurant administration university, at the top of his class. After graduating, he opened a restaurant in the city that became very successful.
After selling that restaurant, he took a break to backpack around Europe, and eventually found himself visiting Tulum, and fell in love with the town. He moved there at 25, in 2006, to open a new restaurant and bar called Ginger. Ginger became a local favorite, and a must-visit for tourists as well, after write-ups and awards from Fodor´s travel guide, the New York Times, and other publications.
In his first few years in Tulum, he expanded into the hotel business as well, creating menus for new restaurants on the beach. Ginger has converted into a popular hotel in town that he runs with his wife. In 2013 he began doing event and wedding catering, for the many people who come to the beautiful Riviera Maya to get married on its gorgeous beaches.
Check his work:
Nació en la ciudad de Merida Yucatan, Mexico.
Graduado en Artes Culinarias y Gerencia de Restaurantes de las escuela “Los Angeles Mission College” En los Angeles California , Estados Unidos. En 2012 se convierte en cofundador y Chef ejecutivo para la empresa VEGAN PLANET MÉXICO En 2016 se abre una sucursal nueva en la ciudad de México y esto brinda la oportunidad de entablar una conexión con medios de comunicación mas internacionales.
With Lebanese, Italian and Spanish heritage, Abraham Salum grew up in Mexico City. In 1989 Abraham left Mexico for the United States where he attended and graduated from the New England Culinary Institute in Montpelier, Vermont. After completing his formal culinary education, he decided to continue honing his skills by working in kitchens in Provence, France and Brussels, Belgium before returning to his native land of Mexico and the resort town of Cancun. In 2000 Abraham returned to the United States and began work in San Antonio, Texas as the Executive Chef at the Havana River Walk Inn. In 2001, Dallas, Texas called and Abraham joined Parigi Restaurant as the Executive Chef and later partner. In 2005, Abraham opened his namesake restaurant, Salum, to rave reviews in the trendy area of Uptown in Dallas. A highlight for Abraham was becoming a US Citizen in 2010 as he celebrated the fifth anniversary of Salum and opened Komali Restaurant to showcase the contemporary Mexican cuisine he grew up with.
Abraham’s vision is to create restaurants that set standards, rather than follow them. Chef Salum is committed to overseeing an overall culinary experience that is celebrated by guests, distinguished by extraordinary food, and staffed by attentive professionals well educated on cuisine and wine. The recipient of numerous local accolades, Abraham was invited to cook at the famed James Beard House in New York in Oct., 2011 and was invited to return in Nov., 2013 with a Mexican menu.
Abraham is honored to have been invited to attend several culinary festivals and engagements as a guest Chef, including Prazeres da MESA in Brazil, The Punta Mita Golf and Gourmet Classic, The Mayakoba Masters of Food, Wine and Golf and The World Residences at Sea.
Active in his community, Abraham and Salum Restaurant actively support the Dallas Opera, USA Film Festival, Dallas Resource Center, Crystal Charity Ball, The Dallas Theater Center, Booker T. Washington High School for the Performing and Visual Arts, and many more worth while causes.
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