(noun) of similar character
Hugo Soto - Cosecha Taller, Zacatecas, Mexico
After graduating from the Instituto Argentino de Gastronomía, Mexican chef Hugo Soto has worked at some world-level acclaimed restaurants.
At age of 22, after achieved his gastronomy studies, he got his first job as front line cook in Buenos Aires, Argentina, and after that he made an internship at Michelin “Martin Berasategui” three stars restaurant in San Sebastian, Spain.
From there, he moved to Chilean Patagonia and worked in one of the most exclusive hotels in the world: “The Singular”.
And then came New York, where he worked for the three following years in places like “Manzanilla” from one of Andalucia chefs with the biggest international profiles Dany García, “Aska” Michelin-starred Brooklyn restaurant run by Chef Fredrik Berselius, acclaimed for taking the Nordic culinary heritage of his upbringing to the US. And “Kinfolk” restaurant, famous for putting a fresh twist on this most crave-able of dishes with local and organic products.
Now he is managing his own project called “Cosecha Taller de Cocina” in Mexico, introducing a new concept in the food industry that mingle innovation with customer experience through the local elaboration of food and wine, beers and distillates. Fresh and local raw materials and new technologies combined to create an environmentally and socially responsible restaurant.
Thalia Barrios - Levadura de Olla,
March 4 - 5
Born and raised in Mexico, Thalia Barrios Garcia is a traditional female cook from San Mateo Yucuntidoó, Sola de Vega, Sierra Sur, Oaxaca.
Thalía’s passion for food started by helping her grandmother
cook and sell tamales as a child. She learnt all about ritual practices, age-old skills, culinary techniques, ancestral community customs and manners of cooking and this is how she ended up pursuing a career as a professional cook.
In 2017, she got a degree in Licenciatura en Gastronomia at
Universidad Tecnológica de los Valles Centrales de Oaxaca.
In 2019, she organized the first meeting of traditional cook in her village, San Mateo Yucuntindoó.
In 2020, at the early age of 26, Thalía became the owner and head cook of “Levadura de Olla”, one of Oaxaca City’s most exciting new restaurants, a the project focused on representing several dishes of her community, preserving Oaxacan gastronomy and promoting local commerce.
In 2022, “Levadura de Olla” achieved a recognition as one of the 250 big restaurants in Guia Mexico Gastronómico.
in 2021, Thalia was recognized as one of the best chefs in Mexico by Food & Wine (Best New Chefs 2021.