Enrique Olvera (Mexico City, 1976) studied at the Culinary Institute of America in New York. In 2000, he opened Pujol in Mexico City, a restaurant that quickly became a benchmark of contemporary Mexican cuisine. His work is defined by precision, creativity, and a constant exploration of Mexican ingredients through both traditional and modern techniques. Pujol has remained on The World’s 50 Best Restaurants list since 2011 and, in 2024, earned two Michelin Stars with the launch of the Guide in Mexico. In 2014, Olvera expanded into the United States with Cosme in New York, named best new restaurant of the year by The New York Times. Three years later, he opened Atla in the same city. He also leads Eno in Mexico City, is a partner at Criollo in Oaxaca with chef Luis Arellano, and serves as creative chef of Manta at the Thompson hotel in Los Cabos.

His projects reflect a deep commitment to Mexican culinary heritage. In 2018, he founded Casa Teo, a space for creative residencies, and Molino “El Pujol,” dedicated to tortillas and products made from native maize. In 2019, he launched Ticuchi, a bar focused on Mexican spirits. In 2020, he opened Damian in Los Angeles and Carao at the One&Only Mandarina in Riviera Nayarit. In 2024, he debuted ESSE Taco in Williamsburg, Brooklyn. Olvera has also maintained a strong media presence. He appeared in the documentary series Diario de un cocinero by Juan Carlos Rulfo and in Netflix’s Chef’s Table. He is the author of several books, including Uno, En la milpa, Mexico from the Inside Out, Tu casa mi casa, and Veinte, which celebrates two decades of Pujol. Throughout his career, Olvera has promoted Mexican cuisine globally. He spearheaded Mesamérica, a culinary congress that helped position Mexico City as a leading gastronomic destination. In 2024, he received the Michelin Guide’s Special Mentor Chef Award, recognizing his influence and his role in inspiring chefs worldwide to explore the techniques, flavors, ingredients, and heritage of Mexican cuisine.