Chef Federico A López
He lives in Cancun, México since 2004, directing a group of companies: Taller Gourmet and Event Solutions; specializing in Events, Banquets, Catering, Gastronomic Training and Restaurant Management.He began his career being 15 years old in Mazatlán, Sinaloa. In 1988, he entered the Hotel Nikko Mexico as a culinary Trainee. In 1992 he graduated with Honors from the Culinary Institute of America in Hyde Park, New York. In the same year, in the European toque, participates in the pavilion at the Seville Expo ´92. a 2 Michelin stars “Hotel Casa Palacio” and” Juan de Alzate. ” From Chef Iñaki Izaguirre, National Prize of Spain 1992.In 1993 he began as a banquet chef and at the same time as a founding professor of the University of the Claustro of Sor Juana from 1993-1996. In 1996 the Ambrosia del Bosque group invited him to create the first gastronomy school with programs designed by chefs, the Culinary Center of México / Ambrosia School. Recognized until today as a hotbed of talent chefs in Mexico.
Some of his most significative recognitions and achivements:
- 2021 invited by the Mexican Pavilionat EPCOT CENTER to showcase , Mexican peninsular gastronomy during the 50 anniversary of Walt Disney world at Orlando Florida.
- 2021 Started the movement “#pesca con futuro” from “Comepesca” and being part of the blue ribbon task force for th Monterrey Bay aquarium council.
- 2019 Named Ambassador for Canadian Beefcouncil for Mexico & LATAM until today .
- Invited in 2018 by Br. Ambassador of Mexico to Abu Dahbi and the Royal Palace to give the honorary dinner for the Independence of Mexico.
- Named Chef of the Year by Vatel Club 2018.
- He receives the Ricardo Muñoz Zurita Medal in 2016. For highlighting and promoting gastronomy in the country.
- Recognition As "Mexico Gastronomic Dean" at Gastronomic Congress in Monterrey, NL "North Parallel 2015 congress by his colleagues " for his career in the Academic contribution in gastronomy in Mexico.
- Winner of the National Prize in Gastronomy "San Pascual 2013" awarded by the Mexican brotherhood of gastronomy.
- During 2010 and 2012 he is invited as part of the Gastronomic Council Committee and speaker at the "Masters Event Flavors Summit of the Culinary Institute of America", held in Napa Valley and San Antonio Tx.
- General coordinator of the food and beverage operation within the COP 16 Global Warming Summit, which was held in Cancun in December 2010, in the city of Cancun ”and in December 2016 new entity is an official supplier to serve food in the COP 13 of Biodiversity.
- Editorial Larousse in 2009 names him as one of the Top 20 most influential chefs in the country.
- Invited to represent the Government of Quintana Roo. In the 2009 EPCOT Food & Wine International festival.
- He won the IRON CHEF COMPETITION title during the Hot & Spicy Food festival, held in 2007 in the city of Toronto, Canada.
- Invited to cook the gala dinner of the 2004 San Antonio New World W&F festival
- He is considered, by CARSO Holding Group owner of “Sanborns restaurants” to date, as one of the best chefs in the country and is founder of his Gourmet festival since 2004, participating with simple recipes for the whole country.
- Founding Chef and Organizer as Executive Chef of the Cancun-Riviera Maya Wine and Food Fest Cancun and Mexico City to date.
- He actively participates in the Food and Wine Festivals throughout the country and in several gastronomic magazines both local and abroad, where the promotion of Mexican cuisine and Mexican wine was and will continue to be his priority.
TV and radio programs
- Mexico Master chef Academy
- Program on PCTV "100% woman" of recipes and cooking tips.
- Cooking program "Men in the kitchen" on the Fox signal / very useful in America
- Mexico Travel channel, Talking about gastronomy
- 150 recipe capsules for "Chedraui Delights" nationwide.
- “ El mundo en un bocado “, The chef's opinion on Radio formula QR.
