Enrique Olvera is Mexico’s most celebrated chef thanks to his extraordinary talent and charisma. His restaurant Pujol caught the world’s attention by transforming deep-rooted Mexican culinary tradition with a contemporary, sensitive, and authentic focus. At present, Olvera has seven restaurants—including Cosme in New York—, all of which promoting his passion for local products. As an advocate of the simple things, he shies away from pretension and excess. Culture and ecology are part of his narrative: from the cutting-edge complimented with prehispanic methods using nearly extinct native species, to his commitment to sustainable, high-quality products. Olvera has also fought against genetically modified crops, and participates in educational programmes to improve the diets of children in Mexico—a country with one of the world’s highest rates of obesity.
Culture and vanguard
"RESTAURANTS ARE A REFLECTION OF THE CULTURE FROM WHICH THEY COME"
The chef tells his experience with the first restaurant he opened in Mexico, Pujol, which is more than 20 years old and has been growing more and more. “Its cuisine is always changing, with ideas from everywhere,” says Olvera in #GastronomyShapers, who maintains that it is important to be in constant innovation.