Chef Daniel Villar Galicia

My inspiration derives from the conservation of properties of each food. My knowledge derives from practice beginning at a very young age - thanks to my mother-, the delicious food of my grandmothers, and those secret recipes of my aunts; these factors led me to study in the Monterrey Culinary Institute in my home country Mexico.

I traveled the Mexican Caribbean and found knowledge that I could not acquire in culinary school. I discovered "my taste". Throughout my work experiences in Mexico, head of two kitchens, and working for families as a private chef for a few years each, I have honed my culinary skills, style, and my philosophy to Contribute all knowledge and passion for cooking, learn new methods of food processing, and innovate to contribute to each new place.