Meet the Talent
Baltra Bar
Named after a Galápagos island, Baltra has the easy comfort of a living room, with locals spread across grey sofas and couples sharing pale wood tables over cocktails.
Subtle nods to Charles Darwin—maps, specimens and vintage prints—decorate the space.
From the team behind Licorería Limantour, it’s a laid-back bar focused on warm service, fresh ingredients and a menu that changes with the seasons.
Cristina Hanhausen
Cristina Hanhausen is part of a new generation of chefs who see gastronomy as a meeting point for culture, memory, and creativity. A finalist in the S.Pellegrino Young Chef Academy Competition 2022–23, her journey reflects curiosity and boldness. Together with her partner, chef Raymundo Pérez, she leads Momiji, a vibrant project shaping contemporary dining. At Momiji, they craft an intimate, experimental cuisine where their personal influences intertwine. More than a restaurant, it is their home—an invitation to connect, share, and discover the stories behind every dish.
Daniela Soto-Innes
Daniela Soto-Innes is a Chef from Mexico City that has worked in restaurants across the U.S., Mexico City, and Europe. In 2019, Daniela became the youngest chef and first Mexican to receive the award of the World’s Best Female Chef by the World’s 50 Best Restaurants and was featured in Forbes Magazine’s 30 Under 30 and Crain’s 40 Under 40. She was also named the Most Exciting Chef by the New York Times and the Wall Street Journal. Under her leadership, Cosme was the highest ranked U.S. restaurant on the World’s 50 Best Restaurants 2019 list
Dominique Crenn
Dominique Crenn is the chef and co-owner of the three-Michelin-starred Atelier Crenn in San Francisco, where artistry is at the forefront, cuisine is a craft, and the community is an inspiration.. “Atelier”—meaning workshop or studio—embodies the spirit of the restaurant, a reflection of her distinctly modern, deeply personal approach to French gastronomy. A passionate advocate for sustainability, equality, and innovation, her work continues to be shaped by the wonder and curiosity that first inspired her as a child—captivated by the beauty and intricacy of a well-composed plate.
Erick Bautista
Erick Bautista is the executive chef of NOL in Mérida, where he develops contemporary Mexican cuisine rooted in local products, pre‑Hispanic techniques, and fermentation. Winner of the 2022 San Pellegrino Young Chef Academy Competition for Latin America, he has become a key emerging voice in modern Mexican cooking.
His work earned him a spot on Forbes’ list of the 100 most creative Mexicans in 2022. In 2025, Food & Wine named him Best New Chef. In NOL, he reimagines Mexican tradition through research, territory, and evolving flavor.
Handshake Speakeasy
Handshake, crowned The World’s Best Bar in 2024 and topping North America’s 50 Best Bars for two years straight, is a cocktail bar built around the intrigue of a secret bar concept. Its focus is on delivering a singular, immersive experience—one that encompasses everything from service and beverages to the bar’s visual identity and atmosphere.
Gennaro Garcia
Gennaro Garcia is a native of San Luis, Sonora, Mexico.
Gennaro was the second Latino artist in 26 years, after Fernando Botero from Colombia, to have a solo show at the Calvin Charles Gallery in Scottsdale, AZ.
Gennaro was born and raised in San Luis Río Colorado, Sonora, Mexico. He migrated to Arizona in his early twenties with drive, passion and the desire to create art. In 2012, Gennaro reached his personal goal – a solo exhibit in San Miguel de Allende, in his native México. His art alludes to his dual identity as both Mexican, and now, American.
Jesse Katz
Inspired from childhood travels to legendary vineyards with his father, Jesse Katz developed a deep connection to the craft of winemaking — a passion that led him to multiple harvests at some of the world’s most iconic estates, including Pétrus, Screaming Eagle, Robert Foley, Viña Cobos, and Bodega Noemia. At just 25, he became the youngest head winemaker in the U.S. Celebrated as one of Wine Enthusiast’s 40 Under 40 and the first winemaker on Forbes’ 30 Under 30 list. Jesse has become one of the most exciting voices in modern winemaking and became Wine Spectator’s Winemaker of the Year in 2025. Through Aperture Cellars, Devil Proof Vineyards, and collaborations with leading names in entertainment, his work blends artistry, precision, and emotion.
Jorge Vallejo
Jorge Vallejo, alongside his wife Alejandra Flores, opened Quintonil, the bastion where, for the last fourteen years, the couple has established a permanent dialogue with the memory and the present of Mexican culinary tradition, achieving their own personal cuisine, one that has earned Quintonil recognition among the world’s top culinary establishments.
Julien Royer
Award-winning Chef Julien Royer is co-owner of Odette, a three Michelin-starred modern French restaurant located at the iconic National Gallery Singapore. He has served as mentor as well as judge at the San Pellegrino Young Chef Competition, and was one of twelve global culinary superstars featured at Hangar-7’s illustrious Michelin-starred guest chef concept Restaurant Ikarus, Austria.
Licorería Limantour
Since 2011, Licorería Limantour has marked a turning point in Mexican mixology. We’ve created trends, community, and cocktails that have gone from bar to legacy. Today, after nearly 15 years of shaking the scene with technique, innovation, and heart, we allowed ourselves to play. Because when you’ve been at it this long, you earn the right to look back with irony and affection and serve a Tequila Sunrise with your head held high.
Manu Buffara
Manu Buffara is a renowned chef, internationally recognized for her innovative work in Brazilian gastronomy. Voted Best Female Chef in Latin America (2022) by Latin America’s 50 Best Restaurants, Manu is a reference in sustainability, terroir cuisine, and innovation.
Pahua
Pahua is the project of Mexican singer, songwriter, and DJ Paulina Sotomayor — a blend of sounds and emotions that embody the deepest parts of her being.
From a young age she studied singing and grew up surrounded by bohemian songs, traditional folk music, and lyrics in Purépecha and Náhuatl.
Pahua’s music carves out its own space through synthesizers, organic sounds, and inspiring vocals with powerful lyrical presence. It is an exploration of diverse genres, flowing between Latin and Afro‑Latin rhythms, alternative beats, and electronic music.
Richard Lee
San Francisco native and proud Chinese American, Richard Lee’s culinary journey began at home cooking with his family before jumping at the opportunity to work at Daniel Humm’s three Michelin-starred Eleven Madison Park, where he helped the team earn #1 Restaurant in the World. In 2019, Lee returned to San Francisco to join Saison and has built upon the restaurant’s live fire cooking traditions and fully made Saison his own. Crafting nuanced flavors with intention, inspired by the culinary diversity of Northern California.
Sotomayor
Sotomayor is a Mexico City–based duo formed by siblings Raúl (best known as one half of Beat Buffet, a band whose 2013 album Juegue was selected by the IMAS Awards as the “Best Funk/Jazz Fusion Album of the Year.”) and Paulina (who also leads her solo project, Pahua).
Wabi Sabi, their latest release, bounces between genres with contagious energy. Afrobeat, cumbia, electro pop, R&B, and more all collide in what is easily the most fun album of 2026 so far.
Tatiana de León
Tatiana de León is a Mexico City–based DJ, music curator, and creative director known for shaping elevated atmospheres through sound, energy, and cultural intuition. Her work spans luxury hospitality, fashion, and experiential events, with collaborations including W Hotels, Dior, Gucci, YSL Beauty, Cartier, Ferragamo, Casa Dragones, and Latin America’s 50 Best Restaurants.
With a refined yet emotionally intelligent approach to music, Tat creates sets that move effortlessly between sophistication, sensuality, and celebration. Beyond the booth, she is also the founder of PULE, a movement concept built around rhythm, connection, and community.
Her work is rooted in the belief that music is not only heard — it is felt, remembered, and capable of transforming a space.