Who is Oswaldo Oliva?
A lover of culinary research, he seeks to fuse the origins of Mexican cuisine with European techniques.
Passionate about innovation in the kitchen, today he’s one of the great leaders in modern Latin gastronomy.
Born in 1985 of a mother who’s a researcher and a father who’s a biologist, Mexican chef Oswaldo Oliva has always been interested in the science of cooking – how it can be transformative and what happens at the molecular level when cooking.
He trained at the Ambrosía Culinary Center and from there, his curiosity and tenacity took him to Europe, where he worked in prestigious kitchens such as El Celler de Can Roca and Mugaritz in the Basque Country.
Determined to return to his roots, he set out to create his own restaurant in Mexico: Lorea. It’s there where he managed to unite his curiosity and his talent to conceive a unique concept that breaks with traditional kitchen schemes.
The tasting menu changes daily at Lorea according to seasonal products and their availability. The culinary concept is interesting, demanding, and unique.
He also has another restaurant: Alelí Rooftop, where the motto is not to be afraid to do things differently. It’s a more casual but no less interesting concept.
He has also taught at Aztil Tecnalia, The Basque Culinary Center in San Sebastian, the Massachusetts Institute of Technology (MIT), and even at the Hospitality Industry Training and Development Center (HITDC) in Hong Kong.
He obtained the Condé Nast Traveler ranking of #8 of the best restaurants in Mexico City.
