Enrique Olvera (b. Mexico City, 1976) completed his professional training at New York’s Culinary Institute of America. Upon his return to Mexico, at 24, he opened his flagship restaurant, Pujol, now the base for a wide-ranging and original gastronomic proposal characterized by an obsession for detail; imaginative and ongoing exploration in both selecting and combining ingredients; and a mastery of...Read More
Enrique Olvera (b. Mexico City, 1976) completed his professional training at New York’s Culinary Institute of America. Upon his return to Mexico, at 24, he opened his flagship restaurant, Pujol, now the base for a wide-ranging and original gastronomic proposal characterized by an obsession for detail; imaginative and ongoing exploration in both selecting and combining ingredients; and a mastery of both traditional and contemporary technique.
Both Pujol and Chef Olvera have been widely recognized, the objects of unceasing attention from varying and prestigious global media.
In every year since 2011, Pujol has ranked on the World’s 50 Best Restaurants list and currently sits at number-12 globally, last year Pujol also received the Sustainable Restaurant Award in recognition of the way it has redesigned its menu and practices in order to improve its impact on its own environment.
Olvera entered the US market in 2014 with Cosme, in New York; the New York Times named it “Best New Restaurant” for that year. Awards and recognitions soon followed and Cosme is today ranked at number-23 on the World’s 50 Best Restaurants list. Atla opened three years later, also in New York. Olvera also helms four eno restaurant outposts in Mexico City (Virreyes, Petrarca, Roma, and Museo Jumex); is a partner at Criollo, in Oaxaca, alongside Chef Luis Arellano; and is the creative chef behind the kitchen at Manta, at the Hotel Thompson in Los Cabos. In the past year he has kicked off two new projects: Casa Teo, a space for creative residencies, and Molino El Pujol, a shop that sells tortillas and other products made from fair-trade corn sourced throughout Mexico. The corn-mill doubles as a space for generating content related to the nation’s overall maize culture. Last year, he has opened two different restaurants in Los Angeles: Damian and Ditroit. Also in 2020 Carao, a restaurant in One&Only Mandarina, opened its doors in the Riviera Nayarit’s coastline.
Olvera is the author of published volumes Uno (2010), En la milpa (2013), Mexico from the Inside Out (Phaidon, 2015) and Tu Casa Mi Casa: Mexican Recipes for the Home Cook (2013); he is also editor at Boomerang magazine (2015). In addition to his writing on food, sustainability and social responsibility, Olvera has worked as an untiring supporter—in and out of Mexico—of the nation’s culture. Gastronomy has been of particular interest, leading to leadership on projects like Mesamérica—the food congress celebrated in three annual editions, from 2012 to 2014, as well as related events Mesa Redonda and Mesa Abierta (2015). Mesamérica was held this year in Los Angeles, on April 30th, with a wider approach on food, featuring also discussions about society, arts and culture. His efforts have contributed greatly to the nation’s position as one of the planet’s leading food destinations. His passion for conserving Mexico’s natural heritage as well as awareness and respect for its biodiversity is palpable both in his work as a chef as well as in his writerly and promotional endeavors. He has served on the Basque Culinary Center’s International Assessment Board since 2013.
His most recent editorial project is Veinte, a book to celebrate the twentieth Pujol’s, to be published in March http://pujol.com.mx/veinteRead Less