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HIGH-END FRENCH-MEXICAN CUISINE 

HIGH-END FRENCH-MEXICAN CUISINE 

 
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My background

I was born in Mexico City, where I worked as a Private Chef for the Minister of Health, then continued my professional development within the kitchens of the Ritz Paris place Vendome, Fouquet`s Champs-Elysées and as a personal Chef in Paris.

 

I studied Restaurant Management at CESSA and L'Ecole Hôtelière de Lausanne, a specialization in Gastronomy for Health and Well-being in Mexico City and in 2018 I pursued my culinary studies at the Cordon Bleu in Paris

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My culinary universe

My objective is to create high end French-Mexican Cuisine, that allows me to capture the diversity of the two different cultures. I aim to celebrate the culinary heritage of both countries by fusing them together in order to create a unique dining experience.

My cuisine is a mixture of cultures, spicy flavours, french techniques, healthy cooking and a lot of creativity 

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