The chef who creates culinary masterpieces with distinct Mexican flair

Chef Carlos Gaytan seems to be living the American dream. Born in Acapulco, Mexico, his childhood was simple but happy. His favorite memories include lunch made by his mother when he was working in the farm field with his father. Supporting his family was important to Gaytan. His passion for creating delicious foods began during his early teenage years when he would help his mother prepare food for sale to make extra money for the family. The quest for a better life propelled him to the United States in 1991 where he found employment in the kitchen at the Sheraton North Shore Hotel in Chicago and within a year he had worked his way up to banquet chef. By 1996 he was the Chef Garde Manger at the Union League Club of Chicago, rated one of the best private clubs in the nation. In 2004 he became Chef de Cuisine at Bistrot Margot, where he learned the techniques of French cooking from Chef Dominique Tougne. Being self-taught in an environment where he was able to immerse himself in every task, learning by trial and error and gathering techniques from others around him - no formal training at a culinary institute - in 2008 Chef Carlos opened his own restaurant, “Mexique”. His technique is purely French, his heritage is strongly Mexican, his customer is most often American and it is this fantastic blend where all three cultures come together that has given this chef his reputation for creating a culinary experience unlike any other.

When we first sat down with Chef Gaytan, he seems the quiet introspective type, until he breaks into the most infections smile that we can’t help but want to hear him tell us his story.  His rock star fame, not only due to his Michelin star, but to his warm personality and charming good looks, make him incredibly popular with veteran chefs as well as aspiring chefs all over the world. “My advice to young chefs is to follow your passion and believe in yourself, your talents.  There is a lot of work involved in this business but everything is possible.” Being self-made in any profession is difficult. Chef Carlos came to America not speaking English and without formal training in a trade that he was passionate about. His success is due to the fact that he had firm determination to learn and was not afraid of hard work. He considers his Michelin Star, which he was awarded in 2013, only one element of his success in gastronomy. When asked about the star, he says “I honestly don’t know how I got it!” The story goes that in 2012, his restaurant Mexique was in financial debt and he had announced to the staff that they would be closing at the end of the week.  The very next day he received a call saying he was being awarded the great honor of a Michelin Star. Business was amazing after that, but he doesn’t rest on his laurels; he is continuously creating something new and gastronomically fantastic. Keeping his customers satisfied is his top priority. “I don’t look for fame, I set goals towards making people happy and it has made me successful. Life is a learning process, both good and bad. You have to take the opportunity to learn from every moment.”

“It is always amazing when people come to your restaurant and say this is a fantastic dish, what special ingredient or technique did you use? It is the highest compliment for me.” Pulque known to Mexicans traditionally as a sour, yeast-like drink with a different smell, was recreated by Chef Carlos for a recent event at Riviera Maya’s Grand Velas event, “Taste of Mexico”.  Everyone who sampled his version was amazed that the aroma, the texture and the taste were all incredible and much more palatable than the traditional drink that everyone was used to.  His unique spin on the combination of flavors made the drink his own. When asked, Chef Gaytan says his favorite dish includes braised meats, often a well prepared steak, simply seasoned with salt and pepper. “Maybe adding some goat cheese fondue as a simple sauce, with tomato salsa of course, to make it Mexican”, he says with a wink. Using his French cooking techniques to prepare dishes from his home country of Mexico, Chef Carlos Gaytan has created a gastronomical sensation of wonderment for any customer fortunate enough to be a diner at his table.