One of the foremost researchers into traditional mexican cuisine and the chef at the restaurant nicos in Mexico City.

No

He is the chef of the Nicos restaurants—in Mexico City and Querétaro—a family enterprise that has a history of more than 50 years promoting and innovating Mexican cuisine.

After studying industrial design and architecture, in 1996 he rediscovered his true passion: traditional Mexican cuisine.

Gerardo Vázquez Lugo was always close to the kitchen, thanks to the influence of his mother, who inculcated both a delight for food and respect for the ingredients and products. Therefore, he grew up eating in the finest restaurants in Mexico.

Since 1996, when he joined the family business, he has continued to pursue his ongoing endeavor to innovate, protect, and promote all the values that revolve around traditional Mexican cuisine. Today he is planning the opening of Fonda Mayora in the Condesa neighborhood of Mexico City.

He has collaborated on TV programs in Mexico and Europe, as well as on diverse publications in Mexico, while also participating in altruistic programs. He has been involved and directed gastronomic festivals in Mexico, the United States, Japan, China, Spain, and France, among other countries.

He was a professor at the Universidad Claustro de Sor Juana, the Instituto de Cultura Culinaria, the Centro Culinario Ambrosía, as well as at the Universidad Nacional Autónoma de México.

Researching to achieve the best dishes and to transmit things correctly. That’s the most important for me
Gerardo Vázquez Lugo