MEXICAN TALENT, CHEF IVAN FERNANDO DEL RAZO PROUD OF HIS ROOTS.

MEXICAN TALENT, CHEF IVAN FERNANDO DEL RAZO PROUD OF HIS ROOTS TLAXCALTECAS.

Born in 1992 in Querétaro, but with Tlaxcaltecan roots, he discovered his passion for cooking at the age of 17 when he worked as a kitchen assistant in the mission hotel. That experience and the newfound passion led him to study gastronomy and start a career for life that has taken him to travel the world to enrich his culinary knowledge. In 2011, he presented an opportunity that few would have had at the beginning of his journey, to do internships in the restaurant "Paxia" of chef Daniel Ovadia, one of the best in Mexico, with whom he has been able to collaborate in recent events.

A year later, he left the continent to continue preparing with the best, in the restaurant Noma of Chef Rene Redzepi, located in Copenhagen, which has been positioned as the best restaurant in the world in the years 2010, 2011, 2012 and 2014. In his stay in Europe was able to show the Tlaxcalteca gastronomy through the creation of a dish based on insects, mole and corn, thus achieving the Nordic food lab, a research center of the Noma restaurant. The use of insects as the main ingredient of their dishes in Copenhagen calls the attention of Ben Reade, who decides to include Tlaxcala in the book "On Eating Insects" doing an investigation on the toritos "Plague of the avocado tree", The ant mielera " Vinguina ".

In 2014 he made a stay at the restaurant "Le chique" with chef Jonathan Gómez Luna, one of his mentors. Even studying he decided to start his own business, a cart of hot dogs and hamburgers, which he kept open for 6 years. After graduating,he continued to develop his culinary skills by opening his first restaurant "Tlalli", a restaurant focused on traditional cuisine. The following year open his current restaurant "Mexko", a concept of traditional cuisine with a vanguardist touch, located inside the resort La Trinidad.