Furthermore, Benito Silvestre opened during summer, su chef a terrace always longed Guadalupe su ch

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Originally from Mexico City, was born in 1968 and his foray into food started at age 15 in the now defunct Maxim's de Paris, in the city of Mexico, where he worked as a brakeman on a vacation. This experience certainly mark his destination.
"I think my approach to cooking was through su chef the hard work of a restaurant, entering through the front door, as new generations claim to do today would have been unthinkable at the time. Training was working su chef in all areas of service and getting involved seriously in the functions that you were earning your efforts over time. "
He completed his professional studies at the New England Culinary Institute in Vermont, USA, where he met his mentor, Michel LeBorgne who send work to his native Britain. Later he moved to Boston, USA, to work with the chef Todd Inglés in his restaurant Olives.
It was then that after a long academic career, su chef internship and field, Benito Molina decided to return to Mexico City. And this was in return for more than 10 years ago, the winemaker Hugo D'Acosta hired him as chef for The Bottling Vieja, Ensenada, also known city where the love of his life, his wife Solange Muris and chef together they decide to open their own restaurant: Manzanilla, specializing in sustainable local products.
Their consistent quality has made publications like Life & Style magazine Manzanilla considered to be one of the top three Mexican restaurants of the decade, or the English publication Monocle, which considered a few years ago, in one of the 8 best places in Mexico.
Awards in his various career: in 2007 he received together with chef Peter Martin, the restaurant El Secreto de Polanco, the prize for the most original tapa during Arzak Gold contest held in San Sebastian, where he spends some seasons of the year when the and work permits. su chef
Furthermore, Benito Silvestre opened during summer, su chef a terrace always longed Guadalupe su chef Valley, where among olive trees and vineyards, prepares a menu where everything is cooked over a wood fire and which can truly live the concept of "bon vivant "which becomes relevant through its cuisine and service, it is a true feast wine framed by a beautiful landscape.
A tireless traveler, excellent cook, a little crazy, a good friend, connoisseur of Mexican art, to confirm it can admire a painting of the famous Mexican painter Chucho Reyes on Chinese paper in his kitchen, where he has established his temple, his alchemy and his desire to be the best.