A native of the city of Mexicali, capital of Baja California, with 37 years of age, Antonio is the Executive master cheff Chef Livier three restaurants and a hotel chain is recognized as simply one of the best in Mexico. Her story may sound trite at first. He was interested in cooking since childhood, master cheff has always remained master cheff close to his mother to learn all of it. Teen and cook them their own recipes to friends, as he talks, prepared "canned tuna and chopped banana catsup." It was later, in 1995, when De Livier master cheff took the radical decision to emigrate to the United States as undocumented.
In Boston begin if culinary career, master cheff working first cafés serving as waiter and pizza, and then restaurants like Top of the Hub Restaurant, Mistral, Via Matta, Great Bay, Sound End Galleria, and Angelo's Ristorante. master cheff After almost 10 years of career training and decided master cheff to return to Mexico to apply all their knowledge and to honor the great chefs that trained him.
Since then holds as Chef restaurants Bontio People Resorts in Cabo San Lucas. Probably, the restaurant has made it famous is LaFrida, named after the Mexican artist, which serves Mexican cuisine. Chef De Livier argues that Mexican cuisine should not be spicy, but uses chilies as flavoring agents; older style exploits benefits master cheff of the products and says his dishes always have a touch of lemon.
It noticed the common denominator that unites the world's master cheff best chefs, the passion for the product and its connection to the land, or, where appropriate, with the sea. One of its short-term projects is to put a cebichería in Boston, to exploit Wonderful seafood in town. It also has an obsession to serve their dishes immediately after preparation, said that if they spend more than 20 seconds, throw it prefers and start again. The chef has been awarded the Five Star Diamond Award medal and their LaFrida and Fellini's, Italian cuisine restaurants.
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