Although we still wonder why, to this day, there are still awards on the lists and rankings strictly for women, the Mexican Elena Reygadas, chef and owner of Rosetta in Mexico City, has just been chosen as the best chef in the world in 2023.
The award has been voted for by a panel of experts from the restaurant industry who annually participate in drawing up the list of the 50 best restaurants in the world, a ranking that will be announced in Valencia on June 20.
For those who still do not know Elena Reygadas, she is one of the most famous culinary figures in her country. A passionate defender of Mexican biodiversity and sustainable production, she recently promoted a scholarship program focused on women with the aim of promoting greater gender parity in the kitchens and thus defending equal opportunities and strengthening the leadership of the Mexican women in the gastronomic world. The scholarship named after her, Elena Reygadas, is open to students from her country who have been accepted to a cooking school.
Her story in the kitchen began as a child, although before fully focusing on gastronomy, she wanted to study English literature at the National Autonomous University of Mexico.
However, Reygadas always knew that his future was cooking. For this reason, after studying this art in New York, he spent four years in London under the tutelage of the Italian chef Giorgio Locatelli, before returning to Mexico City to open Rosetta in 2010, which, located in a beautiful mansion in the neighborhood of Rome, today It is considered one of the best restaurants in the city.
At Rosetta Reygadas it offers an elegant menu focused on the renewal of traditional Mexican dishes that changes daily according to the ingredients of the season. This restaurant currently occupies number 60 on the list of The World’s 50 Best Restaurants and 37 on the Latin America’s 50 Best Restaurants list. This cook also has four other establishments and a bakery in the capital of the country.
The organization of The World’s 50 Best Restaurants has described the Mexican cook as an “ardent defender of Mexican biodiversity and sustainable culture”, which is why she has been awarded the award.
