Restaurante Pujol (México)
Enrique Olivera was born in Mexico City, 1976. He studied in New York at the Culinary Institute of America. He opened Pujol in Mexico City 2000, currently ranked number 17 on the San Pellegrino World’s Fifty Best Restaurants List.
Olivera’s culinary proposal has been defined over time by an obsession for detail, subtle ingredient selection and flavor construction, as well as a dynamic of constant evolution and deep exploration of Mexico’s gastronomic potential. His curiosity has driven change and the search of perfection in his work. Following a first phase reinterpreting Mexico’s popular recipes—that brought him fame well beyond the nation’s borders—Olivera adopted a more personal focus in which he began to explore and create based on Mexico’s almost inexhaustible universe of ingredients. All this while never ceasing to experiment with both contemporary and millennia-old culinary technique, always deeply invested in bold and imaginative proposals.
In 2010, on the occasion of Pujol’s tenth anniversary, Olivera published UNO, in which he presented the history and philosophy behind his work, recounted a decade of experiences and reflected on the present—and future—of Mexican cuisine. At the end of the following year, he edited En la Milpa, his second book.
Throughout his career he has accumulated many accolades like Chef of the Year by Catadores in 2004, Young Restaurateur Award form Mexico’s National Chamber of Restaurants and Prepared Foods in 2005 and 2007, Chef of the Decade (Chilango, 2009), One of Mexico’s 30 Biggest Talents (Expansión, 2009), One of the 15 Men of the Year (GQ México, 2009), One of World Cuisine’s 10 Most Promising (Food & Wine, 2009) and the Gastronomy Industry’s 10 International Figure Starchefs.com, 2010. He has also been awarded One of Fifty that Move Mexico (Quién, 2010 and 2011). In 2011 Pujol was named the Best Restaurant in Mexico City by Chilango. Elite Traveler & Laurent Perrier Top 100 Restaurant Guide awarded Pujol sixteenth place on its 2013 list.
In 2013 En la Milpa was nominated for Best Cookbook by the Gourmand World Cookbook Awards.