CHEF'S PROFILE AND RECIPE – JANUARY 2019

SERGIO VELAZQUEZ

SERGIO VELAZQUEZ

CHEF

Chef Sergio, started his career in Mexico City, throughout a diversity of national and international cuisine restaurants in the vibrant contemporary Mexican gastronomic scene, where he learned to work under the three Michelin stars and top client service culture standards. Restaurant Chef and confectionary manager, his projects have taken him through experiencing and learning from different cuisines, from Mexican cantinas to Japanese fusion cooking and even a Caribbean influence that came from cooking in that region, with a solid learning of the different Mexican regional cuisines.

At his young age, he arrives to the Thai gastronomic world willing to demonstrate that Mexican food is far from comparisons with Tex-Mex food, but a compound of millenary and diverse styles that earns its denomination as intangible cultural heritage of humanity.

His daring and experimental style has inherited him his own way to tell contemporary Mexican cuisine to his guests.


SERGIO VELAZQUEZ SHARES A RECIPE

CEVICHE ACAPULCO

CEVICHE ACAPULCO

Recipe for 4 people

Ingredients:

250 g Fish steak (red snapper)

20 pc Lemon juice

50 g Red onion

25 g Coriander

100 g Tomato

20 g Thai Green Chile

8 g Salt

2 g Pepper

Method:

Place all the ingredients in a bowl and add the juice of 20 lemons, marinate in the refrigerator for 2 hrs.

Decorate with a slice of avocado and tostadas.