Different styles, same pride. From Chicago to Paris, and from Italy to London, these four Mexican chefs have brought the soul of their culinary heritage to the top of the international scene. Their journeys are paved with Michelin stars and menus that blend technique, identity, and authenticity.
Recognized as an Intangible Cultural Heritage of Humanity by UNESCO, Mexican gastronomy has gained worldwide attention for years. But today, it is experiencing an unprecedented moment of expansion and recognition. Its cultural richness, historical depth, and versatility have inspired kitchens across the globe—even when interpreted through modern or unexpected lenses.
Carlos Gaytán
Born in Huitzuco, Guerrero, Carlos Gaytán became the first Mexican chef to receive a Michelin star with his restaurant Mexique in Chicago. His cuisine represents an elegant fusion between Mexican tradition and French technique—most of all, a heartfelt expression of the immigrant experience. Today, he leads Tzuco, also in Chicago, where he continues to explore his roots with a modern, emotional vision.
What emotional imprint has Mexico left on your cooking?
“Every time I step into the kitchen, I carry with me the scent of a hot comal, the sound of a knife on wood, and my mother’s voice singing as she cooked with soul. Mexican cooking shaped me before I even knew what it meant to be a chef. I learned how to turn the simple into the extraordinary—and most of all, that cooking is an act of love, of giving, and of resilience.
When I crossed the border and started from the bottom in kitchens that spoke other languages, Mexico became my refuge and my compass. Today, every dish I create is a bridge between my roots and the world.”
After so many years cooking abroad, is there a flavor, ingredient, or culinary gesture you still preserve as a way to keep your roots alive?
“One thing that has never changed in my kitchen is my deep respect for the authentic flavor of my roots. There are ingredients I carry with me as if they were pieces of home. Corn, for example, is not just a grain—it’s my story. When I use nixtamalized masa, when the scent of warm tortillas drifts through a high-end kitchen, I feel like my mother is right there with me.
Beyond ingredients, I preserve the gesture—the intention behind how we cook in Mexico. To me, that’s what keeps the roots alive in the deepest way a dish can convey.”
After bringing Mexican cuisine to the global stage, what does it mean for you to represent Mexico abroad, beyond the dishes themselves?
“It’s a responsibility I carry with my soul. Every time I stand in front of a kitchen, an audience, or a guest, I’m telling the story of my country.
Mexico isn’t just represented through mole or chiles—it’s in our values, our hard work, our warmth, and the passion we pour into everything we do. At every step I’ve taken outside of Mexico, I’ve carried the spirit of a Mexican who turns adversity into strength.
I want to inspire with truth—to show that Mexican cuisine and soul can shine on any stage in the world without losing their essence. Being Mexican abroad means lifting your head, your heart, and your hands and saying: This is Mexico, and this is me.”
Instagram @chefcarlosgaytan
Karime López
The first Mexican woman to earn a Michelin star, Karime López leads Gucci Osteria da Massimo Bottura in Florence. Originally from Querétaro, she trained at the Basque Culinary Center and worked at iconic restaurants such as Pujoland Central. Her cuisine blends precision, artistry, and Mexican heritage to create a voice that transcends culinary and cultural boundaries.
What has been the biggest challenge you’ve faced in pursuing your career abroad?
“Working in different countries—Mexico, Japan, Spain, Italy—exposed me to very distinct culinary cultures. It wasn’t easy to adapt: there were language barriers, differences in pace, expectations. But I chose to embrace each experience with humility and curiosity. I learned to listen, to observe, to let myself be transformed without losing my essence.
Being a woman in fine dining has also been a challenge. Many times, I felt I had to prove myself twice as much to be taken seriously. But rather than let that defeat me, I used the pressure as fuel.”
As the first Mexican woman to earn a Michelin star, what responsibility do you feel as a role model for other women in haute cuisine?
“It’s both an ethical and emotional responsibility. In an industry historically dominated by men, my presence is an invitation for more women to see themselves as rightful protagonists of their culinary narratives.
I carry this role with humility but also with determination. Every dish I create carries an implicit message: that excellence knows no gender—but it does have roots. And mine are deeply anchored in Mexico’s fertile land and in the silent strength of the women who came before me.”
From your perspective, how is Mexican cuisine evolving on the global stage?
“It mirrors a broader movement: the recognition and appreciation of traditional culinary cultures in an increasingly globalized world.
Mexican cuisine today is a dialogue between past and present. Traditional cooking is now celebrated and reinterpreted in new contexts. This growing visibility is a testament to cultural resilience, historical richness, and the power of food to connect people across time and space.”
Instagram @karylmt
Santiago Lastra
From Mexico City, Santiago Lastra is the chef behind Kol in London, awarded a Michelin star just one year after opening. A self-taught globetrotter, he worked in kitchens across over 30 countries before turning 30—including Noma Mexico alongside René Redzepi.
At Kol, you use British ingredients to recreate Mexican flavors. What do you discover about Mexico when you cook it from afar?
“You realize the little details. What we take for granted in Mexico becomes very difficult far away. Even something as seemingly simple as getting masa—you have to make it from scratch.”
Your cooking seems to challenge the limits of what we consider “authentic.” Do you believe authenticity is a recipe or an intention?
“Definitely an intention. Mexican cuisine has always been influenced by ingredients and techniques from around the world. What we now call tradition was once innovation. What we do at Kol is create something very personal, inspired by Mexican flavors—keeping the soul, even if the recipes are new.”
Since earning your Michelin star, what challenges have come with maintaining or surpassing that recognition?
“A Michelin star is a recognition of consistency—it’s a seal of quality. It brings with it the responsibility to never compromise our standards. It’s a constant team effort. No matter how good the recipes, dishes, or restaurant are, without a capable and motivated team, maintaining that level is impossible.”
Instagram @santiagolas
Indra Carrillo
Originally from Cancun, Indra Carrillo earned a Michelin star at La Condesa, his Parisian restaurant. His path includes time at legendary European kitchens like Le Meurice and Arpège. Carrillo’s cuisine is poetic and personal, blending childhood memories from Mexico with European technique.
What’s the challenge of representing Mexican gastronomy on the international stage?
“The challenge is giving the best of myself while staying true to who I am. I’m proud to showcase values from our culture—like effort, dedication, and a spirit of service—on international platforms.
It’s also about creating a cuisine that reflects my professional journey across nine countries, learning from great masters and absorbing various culinary cultures, while still expressing my Mexican roots.
In a way, my proposal breaks cultural stereotypes by offering innovative, multicultural cuisine.”
What role does intuition play in your creative process?
“I think of inspiration as something that arises spontaneously when I’m fully present with all my senses. It’s an inner voice, a witness consciousness, a trust in what might emerge. Intuition is also the fruit of study, repetition, and technical refinement.
In both cases, it’s essential—whether as spontaneous inspiration or a honed skill.”
How do you balance sophisticated technique and craftsmanship with innovation in your dishes?
“Technique exists to serve the ingredients—whether to highlight, contrast, or harmonize them. The purpose of innovation is to create new dimensions of flavor.
It’s about daring to push boundaries with a mix of boldness and restraint until you achieve excellence.”
Instagram @indra_cp
