Chef Margarita Carrillo
Margarita Carrillo Arronte is a TV host, restaurateur, chef, author and a global ambassador of Mexican cuisine.
Born and raised in Mexico, she has dedicated the past 30 years to researching, studying, teaching, and cooking traditional Mexican food. Arronte was trained at the Culinary Institute of America, Cuclu Cultura Culinaria UNAM and is the former owner of Don Emiliano in Baja, Turtux restaurant in Mexico City and La Colina in Tokyo, Japan. She is known as one of the most well respected chefs in Mexico. She has been a member of Slow Food International since 1996 and has participated 4 times in the Salone del Gusto in Torino, Italy. In 2010, she was part of a small group of professionals that campaigned to get Mexican cuisine recognized as a UNESCO Intangeble cultural Heritage of humanity and succeeded. She was named the Mexican Ministry of Agriculture’s Chef and organized Mexican food festivals and several gala dinners around the world and across North America, such as the G-20 Summit in 2012 , a cultural leader in The World Economic forum in Davos, Executive Chef of the United Nation Climate Change Conference in Can Cun 2010 as well as countless events with top dignitaries such as Hillary Clinton, Barak Obama, George W. Bush, Masko Crown Princess of Japan, Angela Merkel Prime Minister of Germany, Benjamin Netanyahu Prime Minister of Israel, Tamim bin Hamad Al Thani, Emir of Qatar as well as countless celebrities such as Cindy Crawford, Harrison Ford, Lance Amstrong, Rick Bailey, Massimo Bottura.She is currently hoisting the third season of her 13 Episode TV series for ElGourmet in Latin America, that has featured the traditions and cuisines of Oaxaca, Puebla and most recently “The Kitchen from the Stone: Metates y Molcajetes, Cocina tradicional Mexicana". She won the Lifetime Achievement Award by the American Society of Hospitality Sciences “San Pascual Bailon" (2013). And she is a member of Academie Culinaire de France and She has appeared on various broadcast outlets such as NPR’s “The Splendid Table” and Rick Bayless’ “Mexico One Plate at a Time.” She is the author of Mexico: The Cookbook (Phaidon) as well as Tamales y Atoles Mexicanos (Larousse).
She has given countless keynote speeches around traditional Mexican cuisine in places like Brazil, Peru, Japan, China, France, England, Ireland, Italia, USA, Canada, Spain, Colombia and many other countries.
She is fluent in Spanish and English. She lives in Mexico City.
RECONOCIDA CHEF, ORIGINARIA DE CHIHUAHUA, MEXICO
PEDAGOGA POR LA UNAM, Y TERCERA GENERACION DE TRADICION CULINARIA FAMILIAR.
HIZO ESTUDIOS EN EL CULINARY INSTITUTE OF AMERICA, CORDON BLEU Y CON LOS CHEFS MAS DESTACADOS DE MEXICO Y EL EXTRANJERO.CON RECONOCIMIENTO NACIONAL E INTERNACIONAL EN VARIOS PAISES DE EUROPA, ASIA, ORIENTE MEDIO, AFRICA, ESTADOS UNIDOS, CANADA Y SUDAMERICA.
SE HA DISTINGUIDO COMO INSTRUCTORA CERTIFICADA, ACADEMICA CONFERENCISTA Y CHEF EJECUTIVA DEL GOBIERNO MEXICANO EN EVENTOS COMO:
-COP 16 CANCUN, MEXICO - 2010
-42ª REUNION DEL WORLD ECONOMIC FORUM, DAVOS, SUIZA, ENERO 2012.
-REUNION DE GOBERNADORES DE BANCOS CENTRALES DEL G20 EN EL FMI, WASHINGTON ABRIL 2012.
-CUMBRE DEL G20 EN SAN JOSE DEL CABO, JUNIO, 2012.CHEF EJECUTIVA Y CONSULTORA RESTAURANTE CACHITO DENTRO DEL HOTEL REEF 38 PLAYA DEL CARMEN QUINTANA ROO ACTUALMENTEDESDE 2016 FUNGE COMO EMBAJADORA CULINARIA DE MEXICO NOMBRADA POR LA SECRETARIA DE RELACIONES EXTERIORES DEL GOBIERNO MEXICANO.EL CONSERVATORIO DE LA CULTURA GASTRONOMICA MEXICANA LA DESIGNO VICE PRESIDENTA DE PROYECTOS GASTRONOMICOS DONDE HA REALIZADO ESTUDIOS DE INVESTIGACION DE COCINA TRADICIONAL MEXICANA.CHEF-SOCIA RESTAURANTE “TURTUX” SAN ÁNGEL, CD. DE MEXICO
CHEF-SOCIA RESTAURANTE “DON EMILIANO” SAN JOSE DEL CABO, B.C. SUR
CHEF Y CONSULTORA RESTAURANTE “LA COLINA” TOKIO, JAPONCONDUCTORA TITULAR EN EL CANAL DEL GOURMET EN DIVERSAS SERIES PARA PROMOVER LA COCINA Y LAS TRADICIONES MEXICANAS.
- LA HISTORIA SE SIENTA A LA MESA,
-PUEBLA DE LOS ÁNGELES CON MARGARITA CARRILLO,
-UN PASEO POR OAXACA,
-LA COCINA DE LA PIEDRA, METATES Y MOLCAJETES.PUBLICACIÓN DEL LIBRO “TAMALES Y ATOLES MEXICANOS” EDITORIAL LAROUSSE.PUBLICACION DEL LIBRO “MEXICO THE COOKBOOK”, EDITORIAL PHAIDON PRESS, PUBLICADO EN INGLÉS Y TRADUCIDO AL ALEMAN, FRANCES Y ESPAÑOL EN 2015.PUBLICACION LIBRO “FOR THE LOVE OF FOOD”, EDITORIAL IACP