Chef Pablo Salas

Pablo Salas is from Toluca, Mexico, and is proud of his origin, a fact that reflects in his very Mexiquense kitchen. His career, mainly self-taught, took flight around 2004 when he took the reins of his first restaurant. The path was arduous, but in 2008, thanks to his extensive learning, he began a process of introspection in which he discovered the great gastronomic wealth, untapped by many - including himself, in the cuisine of his native State of Mexico.

Traveling through several municipalities eating, meeting cooks, discovering new ingredients, recipes, and invaluable cultural riches were decisive for Pablo to redefine his cuisine, always with the support of his family. Traveling throughout Mexico was also a catalyst in the realization that his homeland has a distinguishable, proprietary cuisine, as unique, different, and vast as the most recognized in Mexico.

With a faithful commitment to represent its local gastronomy with dignity, respect, and a personal touch based on research and the flavor of each product, Pablo Salas' Contemporary Mexiquense Cuisine was born.

His constant work and continuous commitment as a representative of Mexiquense gastronomy has put his first restaurant Amaranta on the list of the 50 best restaurants in Latin America by San Pellegrino since 2014, and has earned recognition as one of the best restaurants in Mexico by various publications, year after year. Chef Pablo Salas also serves as a delegate of the Conservatory of Mexican Gastronomic Culture (CCGM), is a member of the Mexican Cooking collective, A.C., teaches cooking classes in various educational centers throughout Mexico, and writes gastronomy articles for various publications.

He has been invited to judge different gastronomic competitions, and as a speaker at conferences and festivals throughout the country and abroad, including Sabor, Test Kitchen L.A., Baja Culinary Fest, Morelia en Boca, Kurltur, Pacific Cooks and others. He was recently recognized by the Mexican Senate for his remarkable contribution to Mexican sustainable gastronomy and its dissemination as a high expression of the cultural richness of Mexico.