Elite Traveler Summer 2019

INSPIRE TOP 100 RESTAURANTS

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Cosme New York, USA Head chef: Enrique Olvera

FOOD FOR THOUGHT WITH ENRIQUE OLVERA By Emma Reynolds

Coi San Francisco, USA Head chef: Erik Anderson

Contact Danielle Megears, general manager, info@coirestaurant.com,

Minutes into speaking with Enrique Olvera, founder and head chef of Pujol in Mexico City and Cosme in New York, it became very clear just how humble he is. “The award is for the restaurant, not for myself,” Olvera says of appearing on our Top 100 Restaurants list for both Cosme and Pujol. “It is truly a team effort. Having Daniela [Soto-Innes], Santiago [Gomez], Alejandro [Ruíz] and all the people who work for me is what allows me to keep expanding without losing our personality and drive.” Yet, some could say that Olvera has singularly defined haute Mexican cuisine since the opening of Pujol in 2000, marrying ancient Mexican cooking techniques with fresh, thoughtful ingredients and presenting them in creative ways. His attention to detail is impeccable, apparent in his restaurant design (a mid-century modern oasis of simple materials and colors) and the menu. “When Pujol first opened, Mexico City wasn’t a gastronomic destination, but it seemed obvious that it had the potential to become that,” the Mexico City native says. With five other restaurants throughout Mexico and in Los Angeles, Olvera is reestablishing what Mexican cuisine means. “It’s a very ancient culture, and therefore it’s authentic and unique. That’s why you’re able to work towards fine dining with those elements, because there is so much culture. Some of the misconceptions tend be oversimplifying [the cuisine].” He relies on Mexico’s unique bounty, like chayote , cacahuazintle and

+1 415 393 9000, coirestaurant.com 2018/70 ▼

MomofukuKo New York, USA Head chef: Sean Gray Contact +1 212 203 8095, ko.momofuku.com 2018/74 ▲

huitlacoche , to add zest to his dishes. When he brought his vision to New York in 2014 with Cosme, moving away from the folkloric and stereotypical depictions of Mexican cuisine was important. Though Cosme is a more effervescent and energetic outpost in comparison to Pujol, each share the same values of having a happy kitchen and using local food with the same cooking techniques. “We approach the [restaurants] as if they were brothers,” Olvera says. “They have the same mother and father, but different DNA.” Here, his duck carnitas are a hit — the secret is the Rohan duck sold exclusively to them (or maybe it’s the splashes of Mexican Coke). Despite his success, he doesn’t fixate on what some might consider career-defining moments, like when former President Barack Obama unexpectedly dined at Cosme in 2016, or when legendary French chef Michel Bras came to Pujol 10 years ago. His success lies in the positive experiences people have.

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Clockwise from top: Enrique Olvera Pujol's crab with cucumber, daikon and shiso; Cosme's duck carnitas

Photos Barry McCall Photographer, Kelt, Araceli Paz, Jean-Claude Amiel