This leading figure in contemporary Mexican cuisine is to join the initiative in which other renowned chefs such as Martín Berasategui and Jesús Almagro already participate 

The Spanish company, leader in solutions for the food service industry, has supplied its entire range of products to equip the kitchens of the world-famous chef who triumphs with his ‘Pujol de Mexico’ restaurant, voted no. 25 among the “The World’s Top 50 Restaurants”, and the ‘Cosme’ in New York, rated as 3 Star by The New York Times 



Araven, the leading company in the design, manufacture and marketing of articles for food service professionals, is adding Enrique Olvera, the prestigious Mexican chef rated no. 5 in Latin America, to its brand image. Olvera will participate in the “Araven in the best kitchens of the world” campaign with which the Spanish company aims to strengthen collaboration with national and international culinary stars.

In the campaign, the chef will demonstrate how he uses the range of Araven products in his kitchens to achieve excellence in his dishes. The Saragossa-based company with subsidiaries in Mexico and the United States has supplied its wide range of solutions for the HoReCa industry – more than 150 products – to all the chef’s international restaurants: Eno (with 4 venues in Mexico DC), Moxi in San Miguel de AllendeManta in Los Cabos and Pujol de Mexico – voted no. 25 on the list of “The World’s Top 50 Restaurants” -, as well as Cosme in New York, rated as a 3-star eatery by The New York Times in 2015. The chef will thus take part in the “Araven in the best kitchens of the world” project along with other renowned Spanish chefs such as Martín Berasategui, Jesús Almagro and Pedro Subijana, who have already proclaimed the benefits of using the products made by the leading company in the food service and catering sector.



Enrique Olvera (Mexico City, 1976) is the most prestigious chef in Mexico. His Pujol restaurant is ranked 25 on the “The World’s Top 50 Restaurants” list. Olvera’s cuisine is based on the culinary universe of Mexico and combines both traditional and contemporary techniques with special emphasis on local products. Culture and ecology form part of the narrative of his dishes to create committed and sustainable cuisine.

The Mexican chef trained at the Culinary Institute of America and is currently part of the International Council at the Basque Culinary Center (which brings together the most influential chefs from countries with the highest gastronomic significance in the world, who are responsible for advising the teaching centre about strategic techniques). The distinctions he has won include the Diners Club Award and 2 Chef’s Choice at the Gourmets Awards.

In 2014, he opened his first restaurant in New York: Cosme – an establishment that has captivated both locals and critics alike. The New York Times has given it a 3-star rating. Currently, Enrique Olvera is preparing the opening of Atla, his second restaurant in the Big Apple. This Mexican chef also runs 3 other restaurants scattered around his home country: Eno (with 4 venues in the capital), Moxi  and Manta. Enrique Olvera is the author of “One” (2010), “En la Milpa” (2013), “Boomerang” (2015) and “Mexico from the Inside Out” (2015).




Besides the agreement with Olvera, Araven also maintains partnerships with three more renowned chefs: Martín Berasategui, Jesús Almagro and Pedro Subijana. Further up-and-coming national and international figures will soon be added to the “Araven in the best kitchens of the world” campaign. In addition, the company has entered into collaboration agreements with the Basque Culinary Center and the Paul Bocuse Institute of Lyon (France).

Martín Berasategui is a worldwide benchmark of gastronomy and the Spanish chef that holds the greatest number of Michelin stars in Spain, with a total of 7 (3 at the Martín Berasategui Restaurant located in Lasarte in the Basque Country, 2 at the Lasarte Restaurant inside the Monument Hotel in Barcelona, and another 2 for the M.B. Restaurant at the Ritz-Carlton Abama resort in Tenerife). This Basque chef has 12 restaurants across Spain, the Dominican Republic and Mexico. Among his numerous awards, Berasategui was named the best chef in Spain 1996 by the Academy of Gastronomy, the best pastry chef in 1995, and in 1997 he won the Grand Prix of Culinary Art.

Chef Jesús Almagro has won different competitions such as the X Spanish Official Cooking Championship in 2006, the XX World “Bocuse D’Or 2007” Cooking Championship, or the FEHR’s National Catering Award for Technological Innovation in 2015. His experience in that contest led to production of the documentary film “The Chicken, the Fish and the King Crab”, nominated for a Goya Award in 2009. In the media, Almagro had a leading role in the 2013 edition of the popular TV show Top Chef. Since last year, he has been in charge of the Canseco y Mesteño restaurant in Madrid.

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