Enrique Olvera is the chef behind Mexico City’s most celebrated restaurant, Pujol.Food & Wine named him one of the most promising chefs in world cuisine and in 2006 Saveur named the restaurant one of the best in the world. Food critics the world over celebrate his ideas and efforts in maintaining Mexican culinary tradition and evolving it. He graduated from The Culinary Institute of America in 1999 before returning to Mexico City and opening Pujol. He says that people need to stop talking about “Mexican cuisine” and instead talk about the diversity of the different regions. With his acclaim he uses his voice to Mexico to promote indigenous ingredients and methods, having published two cookbooks: Uno about modern gastronomy in Mexico and En La Milpa, dedicated to the cornfield, a space where nothing is wasted. It is his opinion that a cuisine that is inclusive gets stronger. We look forward to the next era of Olvera’s creativity.
Place of Birth: México City
Parents: Alfonso Olvera and Pilar Figueras
What’s your drink of choice?
What Mexican do you most admire and why?
Octavio Paz. He represents a truly cosmopolitan Mexican, an intellectual whose thougts on Mexico and Mexicans were clarifiyng. He wrote about the past and history, but always from a contemporary perspective trying to build a legacy for the future. He had a universal vision, a curiosity for everything and extraordinary erudition. His contribution to culture was global. In this sense, I consider him outstanding.
Describe a fun or interesting fact about you. ¿Just one?
Which projects are you working on now?
A new book, and a new seafood restaurant and taking a year off.
Share a secret nook in DF and NY where you like to hide or escape to?
Café Roccoco in Mexico City and the roof top at Hotel Americano.