Edgar Núñez

Chef at Comedor Jacinta (Mexico City, Mexico)

Chef Edgar Núñez "fell in love" with vegetables at a very early age. It was his mother who instilled this passion in him, and now he has gone back to it with a culinary inclination as the basis of his culinary fare.

He started out on his professional career by learning the trade at restaurants of international renown such as Noma or those run by Paul Bocuse in Lyons, France. In 2008 he embarked on a career as entrepreneur with the restaurant Sud 777 as his vision of fine dining, which earned him a place as number 12 in Latin America’s 50 Best Restaurants. And in 2016 he opened Comedor Jacinta as co-owner and chef, a Mexican eatery with a much more informal casual dining touch, serving up the recipes of his childhood, along with his interpretation of how he sees Mexican cuisine nowadays. In 2020 his offer won him a Best Chef Award and a place on the Best Vegetable Restaurants list. He is also chef and co-owner of Comedor Jacinta.

He is now a leading agent promoting modern Mexican cuisine and its ingredients, with great respect for tradition and its processes. He has also won acclaim for his culinary vision centred on sustainability, as one of the first Mexican chefs to avail himself of in-house ingredients and local raw materials produced in close proximity to his restaurants.