ENRIQUE OLVERA b. Mexico City, 1976 After finishing his professional studies at New York’s Culinary Institute of America, Enrique Olvera returned to Mexico and opened Pujol just a few months later. Today Pujol figures as one of “the world’s 50 best restaurants” on the prestigious San Pellegrino List. It is the first Mexican restaurant—with a Mexican chef—to be included on the list. Last year Pujol was listed at 49 and this year it rose 13 places to reach number 36. Other recognitions for Olvera’s work are practically innumerable. In 2004, at 27, Olvera received Catadores magazine’s “Chef of the Year” award. In 2005—and again in 2007—he received the “Young Restaurateur’s” award from Mexico’s National Chamber for the Restaurant and Prepared Foods Industry (CANIRAC). He has been named “Chilango (Mexico City Resident) of the Year” by Chilango magazine on numerous occasions and the same magazine named him “Chef of the Decade” in 2009. Expansión—Mexico’s most important business publication—placed him on the list of its “Thirty Most Talented Mexicans” in 2009, and GQ México named him one of that year’s “15 Men of the Year.” Food & Wine, one of the world’s most recognized gastronomy publications, has called Olvera one of the “10 Most Promising Figures in World Cuisine.” In 2010, Pujol completed its first decade. As part of the festivities, Olvera published his first book, UNO (ONE), which in addition to presenting the history and philosophy behind his work, recounts ten years of Mexican haute cuisine, the current trends, and where things are heading in the future. In September 2010, Starchefs.com published its “Top-Ten International Figures in World Gastronomy” and included Olvera. Quién magazine has twice named him one of the “Fifty People Who Move Mexico,” in 2010 and again in 2011. 2011 saw Olvera’s inclusion in the book Uno + Uno—as one of “32 Leaders Who Make Mexico What It Is”—as well as Pujol’s designation as “Mexico City’s Best Restaurant” in Chilango magazine’s March edition. In November, Travel & Leisure recognized Olvera with its “Best Tasting Menu” and “Best of the Best” prizes in its special “Gourmet Awards” issue. Following a period in which he once again reinterpreted the traditional Mexican recipe- book, Olvera’s culinary proposal now focuses on a more personal approach. It explores and creates based on Mexico’s extraordinary universe of ingredients, yet never ceases experimenting with both contemporary and millennia-old culinary technique. As always, everything is seasoned with imagination, humor, and his signature obsession with detail. En la milpa (In the Field)—published at the end of 2011—represents a first approach to this new creative period in Olvera’s work. Beginning in April 2012, Once TV México will broadcast Diario de un cocinero (Chef’s Diary), an eight-episode series directed by celebrated documentarian Juan Carlos Rulfo. Rulfo will accompany Olvera throughout his day-to-day activities, revelaing everything that goes on behind the scenes at a restaurant like Pujol.
Pages to are hidden for
"ENRIquE OLvERA fIguERAs"Please download to view full document