About Me
My passions are art, color, scent, flavor, texture, history and tradition. The kitchen is the one place I can blend all of these together, and it’s where I feel complete and happy.
MY STORY
The funny part of this story is that when I told my mom and grandparents I wanted to become a chef, they said no. I needed to become a lawyer, an architect or engineer. Chefs work a lot, they said, and don’t make good money. Of course, I had to prove them wrong, so I started working as an assistant to Chef Alberto Cano on his banquets. I couldn’t have been luckier. Besides being a very good chef, he also had a great deal of passion and respect for the profession. So big, in fact, that he took the time and patience to teach an eager newcomer like me. After working with him for six months, he helped me earn a scholarship to Corbuse Instituto Gastronomico. Finally my mom relented, agreeing to pay what the scholarship did not cover. Another lucky break came when I met Chef Rene Valentin at the Institute. He was one of the most important French chefs working in Mexico, and the executive chef at Restaurante del Lago, one of Mexico City’s best restaurants. Chef Valentin took a liking to me and adopted me as his assistant. I worked to help prepare everything for his classes and meals. My payment was all his knowledge and our shared passion for gastronomy.
One year before graduation, I had the opportunity to open a restaurant with three friends in an upscale district in Mexico City. Our concept was lunch only, serving the traditional food of Mexico, and our market was all of the office workers at nearby business. The place was a success, which afforded me the opportunity to continue studying with different chefs.
The following year, I had the opportunity to design the concept and for a restaurant in Cabo San Lucas, so I accepted and moved to this awesome place. I think it’s the best decision I’ve made in my life!
I wanted to make something different from all the Mexican food being served, so I started researching pre-hispanic cuisine. This is when I fell even more in love with my culture and the Mexican cuisine. I decided to use these old-school cooking styles, but make the plates the more modern, respecting the techniques and using the best ingredients.
One year later, I was offered work at Fiesta Americana with Gerardo Rivera, one of the most important chefs in Mexico. I became his right hand, learning every detail of the cuisine, but more importantly, how to be a good chef and lead a team. There I was at age 25, sous chef at a big resort, in charge of 120 people. In the six years I worked there, I had great experiences, cooked for a lot of movie stars, musicians and other guests, but I will never forget being part of the G-20. Have the responsibility of cooking for presidents from all over the world gave me the confidence I needed to look for an executive position.
My first opportunity as an executive chef was in one of the best resorts in Los Cabos, Cabo Azul, and it was a great experience to lead their team. Working for that company also afforded me the opportunity to travel, and I visited a number of cities, but the place that really opened my eyes to the awesome things you can do as a chef was Las Vegas. As part of the company, I worked at Javier’s at the Aria, which served authentic Mexican. In the few hours I had free, I became friends with Julian Serrano, Aria’s executive chef. We shared a lot of good times, and I learned a great deal from him, especially what it took to run such a big operation. He also reminded me that in this career, you never stop learning.
As executive chef at Sirena del Mar, I am committed to making the new restaurant one of the best in Cabo and Mexico. We are creating a unique menu, a combination of Baja-Med cuisine and pre-hispanic dishes with my own signature, always looking for new flavors and preparations, always learning.
.
INFERNO FEST
I am the Passion unleash
Quality, Expertise & passion
My Mission
Create unique experiences in our clients, which will remain marked in their memory forever.
My Vision
Transcending the history of Mexican gastronomy as one of the best chefs with authenticity but always respecting and abandoning our roots.
My Process
We materialize dreams into realities and experiences. Taking advantage of years of traveling in Mexico and the US in the most exclusive restaurants and hotels. We take our clients by the hand to capture and carry out any type of event, restaurant or concept.
chef tamez
About Me
My passions are art, color, scent, flavor, texture, history, and tradition. The kitchen is the one place I can blend all of these together, and it’s where I feel complete and happy.
Services
Contact me with your requirements for food consultancy services, and I shall be glad to help you incorporate healthy and tasty helpings of food into your organization.