JRC2022.jpg

Juan ramón cardenas

Juan Ramón Cárdenas concept creator and founder, is originally from Saltillo, Coahuila. He is a Food Industry  Engineer and received a master's degree in Business Administration from the Tecnológico de Monterrey. Additionally, Cárdenas has trained in various  gastronomy schools in Mexico, the United States, and Europe.

His interest in cooking began in his parent’s restaurant at a very young age.  There, he learned the gastronomic secrets of northeastern Mexico, especially how to prepare goat and roasted meats. He has served banquets throughout Mexico, as well as at the Mexican Embassy in Berlin, the "Mexic-Art Museum" in Austin, Texas, "The Culinary Institute of America" in San Antonio, Texas, "The Modern Museum" in Forth Worth, Texas, and in Chicago, Illinois, as a special guest of Chef Rick Bayless. 

Awards & Nominations:

In 2017 Chef Juan Ramón was included in the book “Great Chefs of Mexican Cuisine”. He researched and wrote  "La Senda del Cabrito" winner of the 2018 Best of the World award. 

lasenda.png
  • Instagram

Meet The Team

RCGBW800px.jpg

Rodrigo Cárdenas
Executive Chef

  • Instagram

Rodrigo Cardenas has an Engineer degree in Food Science and Technology in Monterrey Institute of Technology and Higher Education. He studied Culinary Arts at the International Culinary Center School in New York City, where he worked in the Dinex group owned by Chef Michelin Star Daniel Boulud, he also worked at Nicos, one of the 50 Best Latin American restaurant.

Chef Rodrigo has been working in Mexico at Don Artemio Saltillo for the past 6 years and Villa Ferré Catering with high profile events.