Deeply passionate about Mexican cuisine, Executive Chef Miguel Baltazar first cultivated his love for food in Morelia, Michoacán, bonding with his grandmother over crafting homemade corn tortillas and exploring local markets. Chef Baltazar honed his skills at the Culinary Institute of Mexico and the Lycée Hôtelière Paul Augier in France, merging his family heritage with classic techniques. His approach prioritizes sustainability and Latin flavours, employing seasonal, local ingredients. As an ambassador for Pesca Con Futuro, he ensures sustainability in all his seafood preparations, demonstrating his commitment to responsible culinary practices. His cuisine reflects his own passion for cooking and hospitality, as well as authentic Mexican traditions.