Enrique Olvera ’99 is an international renowned chef and owner of Grupo Enrique Olvera. His restaurants include the award winning Pujol and three Eno gourmet coffee shops in Mexico City, Maiz de Mar in Playa de Carmen, Moxi at Hotel Matilda in San Miguel de Allende, and the soon to be opened Cosme in the Flatiron district of New York City—his first restaurant outside of Mexico. He is also opening a tortilleria in Brooklyn to provide authentic stamped masa created using corn from Mexico to supply Cosme, named after a market in Mexico City where his grandfather took him as a young boy. Taller Enrique Olvera is the research and development hub for Grupo Enrique Olvera, providing training and education, and consulting services.
Olvera was born in Mexico City. He moved to the United States to enroll at The Culinary Institute of America in Hyde Park, NY, graduating with an AOS degree in 1997. He went on to earn his bachelor’s degree from the college in 1999. During his studies, Olvera earned various awards, including a gold medal from the New York Société Culinaire Philanthropique and the Jacob Rosenthal Leadership Award from the college.
After graduation, he got his first job at Everest, one of Chicago’s most exclusive restaurants. The following year, armed with classical training and haute cuisine experience, Olvera returned to Mexico City to open his own restaurant, Pujol. There, he embarked on an exploration of Mexico’s culinary riches—reinterpreting and re-articulating its flavors, styles, and techniques from the perspective of contemporary cooking. Food critics in Mexico and around the world have celebrated his ideas and efforts. “Pujol is how I picture Mexico City, and how I want people to experience Mexico,” Olvera explains. “It’s not nostalgic, it’s a little bit loud, a little bit of a mess, and very Mexican.”
Pujol is ranked as number 20 on the 2014 S.Pellegrino’s World’s 50 Best Restaurant list and number three on Latin America’s 50 Best Restaurants. Olvera earned a well-deserved accolade from his fellow elite professionals across the region—the Chefs’ Choice Award, voted for by the chefs of Latin America’s 50 Best Restaurants. Pujol now proudly serves as an approved externship site for current CIA students so Olversa can pass on lessons he learned to future graduates of the college.
Olvera has published three books: La Nueva Cocina Mexicana in 2000; Diez Años Pujol, a volume that recounts the history and philosophy behind his first ten years of the restaurant, released in 2010; and En la Milpa, released in 2011.
In May 2014, Olvera celebrated the 14th anniversary of Pujol with the release of a brand new print publication, Boomerang. A cross between a book and a magazine, Boomerang is a gastronomic notebook that serves as a companion to Pujol’s guest-chef dinner series of the same name. Olvera’s world travels inspired him to launch his Boomerang dinner series. After meeting and exchanging ideas with so many great chefs abroad, Olvera wants Pujol’s staff and customers to learn from these chefs as well. “With the notebook, what we wanted to do was to document those experiences,” he says. “We were also looking for something that is a little bit more fun than a book.”
In 2012, Olvera, along with the Colectivo Mexicano de Cocina A.C., launched Mesamérica, a three-day conference that aims to promote Mexican gastronomy outside of Mexico and bring the country into the global culinary conversations taking place today. “With Mesamérica, efforts, funds, and contacts could be combined under one roof and strengthen Mexico’s hospitality industry,” Olvera explains. Well-known foreign and domestic chefs, along with a slew of experts in the history, anthropology, and sociology of Mexican cuisine, have participated in previous editions of the conference. Mesamérica offers a number of students lower-cost admission to the conference thereby exposing them to some of the world’s top chefs and expand their understanding of all cuisines.
A frequent conference guest and lecturer, Olvera has appeared at the MAD symposium in Copenhagen, Denmark, Gastronomika in San Sebastian, Spain, and has contributed to several Latin Flavors, American Kitchen conferences at The Culinary Institute of America, San Antonio.