4 minute read
A cook finds his sweet spot on YouTube
At 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.
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“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
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.
tip of Dubai’s world-famous Palm Jumeirah artificial island.
Chef Iván takes great pride in working alongside professionals from all over the world but loves to hire fellow Mexicans to ensure that the culinary experience his restaurants provide is as authentic as possible.
To this end, all of Chef Iván’s restaurants import the bulk of their ingredients from Mexico. He lets us know with a big smile that he only serves octopus from Celestún on the coast of his native Yucatán.
“It can sometimes be quite a logistical challenge to source our ingredients from Mexico. It requires a lot of work and qualified people on the ground who can ensure the quality, but in the end, it’s always worth it,” says Chef Iván.
Regarding the experience of living in Dubai, Chef Iván says that he has great admiration for the city and its culture and people.
“One of the things that impresses me the most about Dubai is just how safe it is. You can be out at any time of day or night without a care in the world, it’s quite something,” says Chef Iván.
As serving pork is not traditional in Muslim countries, Chef Iván has learned to adapt some of the menu items at his restaurants. For instance, at the Tulum restaurant right next to the Burj Khalifa tower, he serves Yucatán’s famed cochinita pibil using veal.
During Expo Dubai 2020, Chef Iván had the opportunity to host several dignitaries from around the world, including Yucatán Gov. Mauricio Vila Dosal.
“It was very satisfying to show the delegation from Yucatán everything that we have accomplished here and how we are bringing the very best of our beloved state all the way to the United Arab Emirates,” says Chef Iván.
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A proponent of Yucatecan cuisine finds his sweet spot online
INTERVIEW BY YESICA BENITEZ TEXT CARLOS ROSADO VAN DER GRACHT
Manuel Aguiar Peón has always been interested in cuisine. Being the younger of two brothers, Manuel spent a good deal of time with his mother in the kitchen — who always appreciated the help. “My mother loved to cook, but had a special talent for baking. I don’t recall us ever buying a cake during my childhood, not even once,” says Manuel.
Manuel’s father, who owns a ranch near Tizimín, is also an avid cook and passed on to his son a love for Yucatecan cuisine and country cooking. Manuel further honed his skills in the kitchen
Manuel serves crepes and scrambled eggs for an elegant Sunday brunch.
