With a lecture entitled "Experimental Cuisine", Chef Oswaldo Oliva addressed his presentation to the 2nd and 4th semester students of the Bachelor's Degree in Gastronomy.
Chef Oswaldo Oliva is a Mexican chef who has had the opportunity to work in the most emblematic restaurants in the world: in England he worked at the Fat Duck, in Spain at chef Joan Roca's El Celler de Can Roca in Girona, which has three Michelin stars and is ranked #2 on Restaurant Magazine's list of the 50 best restaurants, and for seven years he was part of chef Andoni Aduriz's creative team at Mugaritz, which has two Michelin stars and is currently ranked #6 worldwide.
The time he has spent in these restaurants gave him the opportunity to meet and work with some of the biggest names in the culinary world such as Michel Bras, and at the same time he was able to travel and cook all over the planet.
In addition to telling the students about his experience during and after his professional studies, he offered advice on leadership and proactivity in both his culinary career and personal life.
Oswaldo Oliva is now in Mexico working on a new restaurant concept called Alelí located in the Roma neighborhood of Mexico City.