Enrique Olvera opened Pujol (Mexico City), his flagship restaurant, in 2000 after being graduated from The Culinary Institute of America. Among other recognitions, Pujol occupies place 13 on the 50 Best Restaurants List. In 2014, Enrique successfully broke into the US market with Cosme restaurant in New York, which was named best new restaurant of the year by The New York Times, and currently occupies place 25
on the 50 Best Restaurants List.
Olvera’s cooking is constantly changing; it draws ideas from everywhere, always reinterpreting and evolving, but with the roots in Mexican ingredients and techniques of all times. He recombines Mexico’s nearly infinite ingredients and flavors, demonstrating and extraordinary food culture’s potential in obsessive detail.
The chef is also author of the books: Uno (2010), En la milpa (2013), and Mexico from the Inside Out (Phaidon, 2015), and contributor to the food journal, Boomerang (2015). He is also launching Tu Casa Mi Casa: Mexican Recipes for the Home Cook this March (2019).