An international icon of mexican cuisine. His ingenuity and obsession with detail have made Pujol shine for 15 years. His restaurant cosme is regarded as among the best in New York.

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Enrique Olvera is a visionary whose enterprising spirit has taken Mexican gastronomy to the highest levels, conquering the most discerning palates internationally. With a strong sense of responsibility, he shares his experiences, mistakes, and accomplishments with the new generations.

Fish with foie gras and black truffles awakened in him the passion that has led him to the peak of the gastronomic panorama.

He studied at the Culinary Institute of America in New York. When he returned to Mexico in 2000, he opened the doors of Pujol: his restaurant studio, where he applied contemporary combinations and techniques to Mexican cuisine and ingredients. The result has been a culinary revolution as a result of his constant renovation.

From that time he has led a series of successful projects in diverse locations in Mexico: Eno, Moxi, Maíz de Mar, and Mr. Buns. In addition, he has published books in which he shares his experiences, while he has also participated in programs and documentaries, as well as a specialized magazine Hoja Santa. He forms part of gastronomic projects such as Mesamérica and the Colectivo Mexicano de Cocina.

Mexico is rich for its diversity and we must care for it. We have ingredients that it is our responsibility to preserve and to show to others
Enrique Olvera