Chef Adriana Cervera

I have been cooking professionally for more than 20 years, building a career that spans restaurant ownership, event catering, and culinary education. I previously owned my own restaurant and have curated countless private and large-scale events, bringing precision, creativity, and a strong sense of hospitality to every table. I currently teach culinary arts at SLT, where I share both technique and passion with the next generation of chefs.

My formal training comes from Le Cordon Bleu, Paris (Mexico City campus), and I have continued expanding my expertise through various diplomas, including Wedding Planning, Gourmet Sommelier, Cigar Sommelier, and Mexican Cuisine. I am also a WSET Level 2 certified sommelier. My specialties are French and Mexican cuisine, two culinary traditions rich in technique, culture, and depth of flavor.

One of my greatest passions is the art of pairing. I take particular joy in selecting the perfect wine to complement each dish, elevating both elements into a harmonious and memorable experience. Beyond the food itself, I pay close attention to the full atmosphere of the table — linens, floral arrangements, china, glassware, and overall presentation — because I believe true hospitality lives in the details.

For me, dining is not only about flavor; it is about creating a refined, immersive experience where cuisine, wine, and ambiance come together seamlessly.