A rebel and perfectionist tapatío. He’s in love with the flavors of his childhood that he learned from his first teachers: his mother and grandmother. He is known for transforming with grace and liberty the flavors of traditional Mexican cuisine.
After finishing his studies in Guadalajara, he did an internship in Puerto Vallarta with Thierry Blouet, owner of the well known Café de Los Artistas. After a year, he embarked as a cruise chef, where he learned the discipline that requires the mastery of the stove. He then studied at Luis Irizar cuisine school, one of Spain’s most prestigious institution; and once graduated he worked at restaurants Mugaritz (The Basque Country), Celler de Can Roca (Girona) and Noma (Denmark), all of them listed amongst the best restaurants in the world..
His experience in European cuisines impacted his work in a determinant way. There he learned the importance of staying close to the earth and adopted the simplicity in his dishes presentations; two essential qualities of Alcalde’s daily exercise.
He’s convinced that the talent and power of Alcalde reside in its teamwork, that every day do their best to bring first quality ingredients from the earth to the table. His dishes tell his story in a genuine and nonpretentious way.