Enrique Olvera : I was in high school when I realized I wanted to cook, at that time in Mexico being a cook was not seen as a serious career. But I did it anyway, I studied at the Institute of Culinary Education, in New York, when I came back I opened Pujol, I was 23 years old.
Alejandro Bremont : When I moved to the US my first job was in a hotel, one day after helping in the kitchen I knew cooking would change my life, it was the ambiance and the adrenaline that ultimately made me choose cooking as a career.
Pujol is constantly moving, we get our major inspiration from Mexican cuisine and its techniques, full of contrasts.
Our favorite products are those the seasons bring to us, we privilege local producers and our job is to allow the product to shine with as little manipulation as possible. We have two tasting menus at this moment: Maíz and Mar. Maíz menu because corn in all its various forms is the most emblematic ingredient of Mexico. Mar menu explores the vas abundance of seafood found along our coastline, from the sea bass of Baja California to the octopus of Campeche.
Love for details and also product procurement, sustainability and constant work to improve our processes.
Firstly, our team in the restaurant but also artists, designers, photographers, architects, we work with. We still have things to learn, fortunately, we get inspiration from other disciplines which enrich our work and vision. Of course, from our position we try to transmit the love for details and the respect for the produce that drive our journey.
Keep it simple