Joaquin Cardoso

Chef, Hotel Carlota; Mexico City, Mexico

Joaquin Cardoso was born in Mexico City in 1981. After starting culinary school in Mexico City, he decided to improve his knowledge and enroll the Institut Paul Bocuse in Lyon, France. At the end of his internship at the Plaza Athénée he got a job offer from Jean-François Piège, at the Crillon hotel in Paris, with whom he collaborated for eight years, before becoming executive chef of the Hotel Thoumieux in Paris. From 2011 to 2013 he joined the team of Iñaki Aizpitarte’s the Chateaubriand, in Paris, then number 9 on The World’s 50 Best Restaurants list, and recently awarded one Michelin star. In 2013, Joaquin came back to México and worked in Enrique Olvera’s group as corporative chef. Over the course of his career he has staged in places that include Alain Sanderens’ Lucas Carton, Alain Ducasse at the Plaza Athénée, René Redzepi’s Noma, and Christian Puglisi’s Relae. In 2015 he became executive chef of Hotel Carlota in Mexico City, where he now also operates Loup Bar, a natural wine bar, El Roma Bistrot, French Caribbean Bistrot Galera, Mexican snack bar WW Residencia, along with the private social club El Gran Laszlo Lozla in Monterrey, Mexico, and the natural wine and woodfire restaurant Te extraño, extraño in Mérida, Mexico. (Mexico City, Mexico) @joaquin_cardoso