Elite Traveler May-June 2016

elite traveler MAY/JUNE 2016 75

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PUJOL Mexico City, Mexico Head chef: Enrique Olvera 2015/17

10 MINUTES WITH… Enrique Olvera , Pujol (Mexico City - 17) and Cosme (New York - 71) Asked how important it is that diners worldwide recognize what he does as a representation of authentic Mexican cuisine, Enrique Olvera, head chef of Mexico City's Pujol is clear. "It’s great to have the chance to showcase my approach to Mexican cuisine from more than one angle." Hence he treats his two restaurants (Pujol and New York's Cosme) as very different concepts. "One of the main reasons for this is because they are in different countries. Even though I’m always carrying my heritage, my task is focused on working with local ingredients and trying to satisfy local palates as well. Both restaurants are adapted to their contexts." For Olvera, what both restaurants share is what he calls their sense of hospitality. "You can represent Mexico in more than one way, not only by its food, but by its authentic, welcoming and caring spirit," he says. This desire to put customers first means he is delighted by being recognized again on this year's Top 100 list. "We work for the diners and to be recognized by them is the best reward we can achieve. After 16 years of Pujol, we are still in service because diners are willing to come and try what we are doing and that’s amazing. It is the same with Cosme; to see people enjoying it is incredibly satisfying. Happiness for me is giving joy to others. If they like what they experience in my restaurants, I’m happy." And Olvera is clear now is a good time for American food. "It is a great time to be cooking in America. The new generation of American cooks is looking beyond fine dining and understand cooking as a form of personal expression, while also making their communities stronger." Tina Nielsen

Right top and bottom: A new approach to Mexican cuisine from chef Enrique Olvera