Enrique Olvera (Mexico City, 1976) studied at the Culinary Institute of America in New York. In 2000, he opened his first restaurant in Mexico, Pujol, one of the most relevant restaurants of contemporary Mexican cuisine, with an original gastronomic proposal focused on attention to detail, an imaginative and constant exploration of ingredients, and the use of traditional and recent techniques. Pujol is ranked number 5 on The World's 50 Best Restaurants list, which has been ranked uninterruptedly since 2011. It is now considered the best restaurant in Latin America.
It was in 2014 when Olvera ventured into the U.S. market with Cosme in New York -designated that year as the best new restaurant by The New York Times-. Three years later, he opened Atla in the same city. In addition, the chef is at the helm of eno restaurant in Mexico City, is a partner at Criollo restaurant in Oaxaca (along with chef Luis Arellano) and is a creative chef at Manta at the Thompson Hotel in Los Cabos. In 2018 he opened Casa Teo, a space for creative residencies and a B&B, and Molino "El Pujol", a retailer of tortillas and other products made with corn, to promote the consumption of native corn. In 2019 he opened Ticuchi, also in Mexico City. In 2020 he opened two new projects in Los Angeles: Damian and Ditroit; in Mexico, he inaugurated Carao, a restaurant inside the One&Only Mandarina hotel in Riviera Nayarit. In 2022 he ventured into Madrid with Jerónimo, a restaurant at Edition Hotels.
Olvera has also had a presence in media; in 2012 he participated in the documentary series Diario de un cocinero, by Juan Carlos Rulfo, and in 2018 in the Netflix series Chef’s Table. He is the author of the books Uno (2010), En la milpa (2013), Mexico from the Inside Out (Phaidon, 2015), Tu casa mi casa, Mexican Recipes for the Home Cook, and editor of Boomerang magazine (2015). His most recent publication is Veinte (2020), which celebrates two decades of Pujol.
He has consistently promoted Mexico and its cuisine, inside and outside the country. He has spearheaded projects such as Mesamérica, a congress held in four editions (from 2012 to 2014), that have positioned Mexico as one of the world's top culinary destinations.