Cocina de Autor

Originally from Mexico City, cuisine has always held a special place in Nahúm's heart since childhood. All significant events unfolded in the kitchen of his home, which is why, at the age of 17, he decided to pursue a career as a chef. He later formalized his training at the Ambrosia Culinary Center, which served as his gateway to Spain.

Several years later, he found himself in Playa del Carmen, working at the restaurant Cocina de Autor of Grand Velas Riviera Maya resort under the guidance of Xavier Pérez Stone. This restaurant marked a pivotal moment in both his personal and professional life.

Driven by his thirst for knowledge, he ventured to Copenhagen, where he joined chef Rasmus Kofoed at his renowned restaurant, Geranium. After immersing himself in the Nordic culinary scene, he returned to Playa del Carmen to work at Martín Berasategui's restaurant, Passion. It was there that he received an invitation from Mikel Alonso and Bruno Oteiza to help lead Cocina de Autor, where he currently works under their mentorship.
 

In 2024, he ascended to the role of Executive Chef at Grand Velas Riviera Maya. With the arrival of the Michelin Guide to Mexico in the same year, Cocina de Autor was honored with 1 Michelin star.

At Cocina de Autor, Nahúm strives to uphold the values of evolution and creativity while maintaining respect for the ingredients, refining techniques, and, above all, demonstrating passion for his craft.

French by birth, Spanish by heritage, Basque at heart, and Mexican by choice, chef Mikel Alonso embodies a unique culinary philosophy: "To be a great chef, you must first be a good person."

In his first eight years in Mexico, Mikel worked as the Executive Chef at Tezka (CDMX) alongside chef Bruno Oteiza and under the guidance of Juan Mari Arzak, renowned for his three Michelin-starred restaurant Arzak in San Sebastián, Spain. During this time, Tezka earned a spot at number 75 on S. Pellegrino's "100 Best Restaurants in the World 2004" list.

Later, Mikel and his partner Bruno launched a new culinary venture called Biko (CDMX), which secured a place on S. Pellegrino's "World's 50 Best Restaurants" list for ten consecutive years.

Currently, Mikel is a chef at Cocina de Autor, along with chefs Bruno Oteiza and Nahúm Velasco, located in the prestigious Grand Velas Riviera Maya resort. The restaurant has been awarded 5 Diamonds by the American Automobile Association (AAA) since 2013 and earned a Michelin Star in 2024.

Today, Mikel is part of TGF (The Good Fellows) with Rodrigo Quintanilla and Jonatán Gomez Luna Torres, a group dedicated to innovating in the hotel and culinary sectors of Mexico and the United States. Among their latest projects is the opening of the Culinary Institute by Southwest University in El Paso, Texas, aimed at passing on their culinary knowledge to future generations. Another notable project is Mexta in Austin, Texas, a restaurant that blends traditional Mexican craftsmanship with modern culinary techniques to immerse diners in the essence of Mexico, enhanced by cocktails crafted in the style of Mica Rousseau.

Mikel also designs the menu for KLM Royal Dutch Airlines' World Business Class and Premium Comfort cabin on the Mexico-Amsterdam route. 

Building on this success, he created MAG (Mikel Alonso Gastro), a concept for culinary events and consulting, continuing to share his passion for gastronomy.

In addition to being a chef, Mikel is an entrepreneur, advisor, speaker, host, judge, and educator; all this has been part of his successful career spanning over 20 years.
 

Bruno Oteiza (San Sebastián, 1970) is a renowned chef in Spain and a television personality. His cuisine, developed through experiences in various Spanish and French restaurants, is rooted in local ingredients. While maintaining a clear traditional base, Oteiza experiments in the kitchen with notable success in his dishes.

He worked at Tezka restaurant in Mexico City, guided by Juan Mari Arzak, whom he considers his mentor, friend, and the best chef in the world. He owns Biko restaurant in Mexico City, ranked among the "World's 50 Best Restaurants" by the prestigious S. Pellegrino list. He is also a member of the Académie Culinaire de France, one of the most important institutions in the haute cuisine industry.