Conversation Chef Iván Puc
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t 36 and from the tiny Yucatecan town of Acanceh, Iván Puc has already built an impressive reputation for himself in the world of high-end cuisine. Chef Iván began working in the kitchen of Mérida’s Fiesta Americana hotel at the young age of 17. “It was really hard work, and not that glamorous to be chopping vegetables and washing dishes all day, but this first job in the kitchen really helped me learn the ins and outs of the industry,” says Chef Iván. Eventually, Iván began working at hotels in the Riviera Maya and in time came to be recognized by his peers and bosses for his undeniable talent and solid work ethic. His can-do attitude paid off when he was given the opportunity to take on the responsibility of managing two restaurants in Tlaxcala. With executive experience, he made his way to Cancún where he worked with renowned Chef John Gray. After a couple of years, Chef Gray recommended Ivan for the opportunity of a lifetime — to start from scratch with a series of high-end Mexican restaurants in glamorous Dubai. “It was a big step, but in all honesty, I did not really have to think too much about it, I knew that this would be a huge challenge but also an incredible opportunity,” Chef Iván admits. In all, Chef Iván is now responsible for four restaurants in Dubai belonging to Meshico Group. The restaurants feature authentic Mexican cuisine and are located in extremely luxurious locations, as is the case of The Soul of Mexico on the northern
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From prime Black Angus tomahawk steaks to fresh seafood, Chef Iván shows diners in Dubai how it’s done on the Yucatán Peninsula. Opposite, he shows off a six-kg Spanish Blue “Lobster Monster.” The restaurant on the tip of Palm Jumeirah is festive and its patio has a gorgeous view.
ISSUE 4 | YUCATÁN AT HOME
