Enrique Olvera

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Chef Enrique Olvera


b. Mexico City, 1976
Studied at New York’s Culinary Institute of America. In 2000, he opened Pujol in Mexico City, currently rated number 17 on the San Pellegrino list of the world’s “Fifty Best Restaurants” and —according to Restaurant magazine— number three in Latin America. Olvera’s culinary proposal, shaped andrefined in the ensuing years, and subject to constant evolution, is characterized by its attention to detail, an exacting selection of ingredients, and flavors that emerge from exploration and a deep knowledge of Mex- ico’s gastronomic potential. A first phase of his career involved a reinterpretation of traditional Mexican recipes; later his work took on a more personal focus and continued advancingbased on the full, extraordinary universe of Mexico’s bounty while never setting aside ongoing experiments both in contemporary cooking technique and in practices now millennia old. The results are recipes that cannot be forgotten.
To celebrate a full decade of experiences at Pujol, Olvera published uno, a volume that recounts the history and philosophy behind his first ten years of work as hereflected on Mexican gastronomy’s present and future. His second book —En la milpa— was released at the end of 2011.
Media attention for Olvera has been constant, not merely for his individual work, but as well, as an ongoing advocate for Mexico’s culinary culture, in conjunction with his peers, many of whom are members of the Colectivo Mexicano de Cocina. His passion is to position the cuisines ofMexico on the world scene, professionalize the nation’s gastronomy industry and bring Mexico the prominence it deserves. Among many other related activities, his leadership at Mesamérica —an annual international food con- ference now in its third successful year— offers evidence of this commitment, and has become a landmark Latin American event for exchange and discussion among chefs, cookingstudents and professionals drawn from numerous related fields.
Recent years have seen Olvera take up yet other concepts, from gourmet retail and Mexico City’s celebrated eno cafés to restaurants such as Moxi (San Miguel de Allende) and Maíz de Mar(Playa del Carmen).

Recognitions and honors

“Chef of the Year” (Catadores, 2004).

“Young Restaurateur” Award (Mexico’s National Chamber for theRestaurant and Prepared Foods Industry; 2005 and 2007).

“Chef of the Decade” (Chilango, 2009).

“Thirty Mexican Talents” (Expansioń, 2009).

One of fifteen “Men of the Year” (GQ México, 2009).

One of “International Cooking’s Ten Most Promising” (Food & Wine, 2009).

One of the “International Gastronomy Industry’s 10 Key Figures” (Starchefs. com, 2010).

One of the “Fifty Who Move Mexico” (Quień, 2010 y2011).

Featured in leadership directory: Uno + Uno, 32 líderes sumando por México (2011).

“Best Book of the Year” award for En la Milpa( Travel + Leisure Gourmet Awards, Grupo Expansión, 2012).

Best Spanish-language television program for Diario de un cocinero, an eight-episode series by documentarian Juan Carlos Rulfo, featuring Olvera (Travel + Leisure, Gourmet Awards, 2012).

PremioEmprendedores ("Expansión", 2012).

Nominee, “Best Cookbook,”En la milpa (Gourmand World Cookbook Awards, 2013).

“Gourmet Chef Restaurant-Business Merit Award” (Canirac, 2013).

Pochteca de Plata Award, 2013 (SECTUR DF, 2013).

Chef’s Choice 50 Best Latin America (Restaurant Magazine, 2013).

Basque Culinary Center (International Board Member), 2013.

Chef’s choice Gourmet Award (Travel + Leisure, 2013).Chef Enrique Olvera

b. Ciudad de México, 1976
Estudió en el Instituto Culinario de América en Nueva York. En 2000, abrió Pujol en la Ciudad de México, actualmente clasificado número 17 en la lista San Pellegrino del mundo "Cincuenta Mejores Restaurantes" y -según restaurante Magazine- número tres en América Latina. La propuesta de Olvera culinaria, en forma y perfeccionado en los...