Chef, teacher, researcher, and journalist, she is a pillar of mexican cuisine and one of the forces driving the preservation of the natural wealth of Mexico through gastronomy.


A pioneer of Mexican cuisine, Alicia Gironella stands out in all fields that involve food. Today she is a member of the Conservatorio de la Cultura Gastronómica Mexicana and she works on projects devoted to the preservation of species endemic to the country.

As she grew up with a father from Catalonia and a mother from Yucatán, she was always surrounded by good food. She began her gastronomic career as the director of the Colegio Loyola del Pedregal in Mexico City, where she introduced the study of Cuisine as part of the curriculum.

By then in love with cuisine, she organized the First Festival of Mexican Cuisine in Acapulco. She founded the Centro de Estudios Culinarios Académicos at the Universidad Iberoamericana.

For her outstanding career, Gironella is renowned worldwide; therefore, she is the first woman to become an Honorary Member of Le Club des Chefs des Chefs.

In addition to academia and cooking—she was the chef in the restaurant Tajín—she has contributed to the publishing world with her participation in encyclopedias and books on Mexican gastronomy.

Recently she was one of the key members of the team promoting the inclusion of Mexican cuisine as UNESCO Intangible Cultural Heritage and carried out work with the Comisión Nacional para el Conocimiento y Uso de la Biodiversidad (Conabio; National Commission for the Knowledge and Use of Biodiversity) to preserve Mexico’s endemic maize species.

Mexican gastronomy is the only one in the world that has a product that is a common denominator for all of its cuisines: the maize god; our history is born and dies with it. It is a product that unites us, from east to west, from north to south. It is our identity
Alicia Gironella