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Chef Carlos Gaytan’s culinary journey has been one of hard work, persistence and dedication. Having arrived in Chicago in early 1991, he began a career at Sheraton North Shore Hotel, quickly working his way up to pantry cook, line cook and banquet cook during his first year of employment. He earned a position as a Chef Garde Manger and discovered he possessed a highly artistic and creative ability to carve on ice, fruit and vegetables. He participated in many food and ice carving competitions, winning several awards. Having perfected his skills in handling both hot and cold foods for over six years, he began his employment as Chef Garde Manger at the Union League Club of Chicago in 1996. For over seven years he worked under the guidance of Chef Michael Garbin. He honed his ability to cook a wide variety of foods and ultimately became the Banquet Sous Chef . The Union League Club has ranked as the second best private club in the nation and it became the place where Chef Carlos Gaytan gained the additional knowledge he needed to lead a successful career. In April of 2004 he was offered the position of Chef de Cuisine at Bistrot Margot where he worked tirelessly and passionately at creating the art of food. Over the years, he has worked with renowned French Chef Dominique Tougne and has participated in such events as the Confrerie de la Chaide de Rotisseurs, the Moet and Chandon Brunch and the Annual Flora Springs Dinner Auction in Napa Valley.

Today Chef Carlos Gaytan is thankful, as he was able to see his dream become a reality in May of 2008 by opening his own restaurant Mexique on Chicago Avenue in Chicago.

With great creativity, love and dedication he applies his knowledge of French cooking techniques and ingredients to his roots of traditional Mexican cuisine creating a revolution of Mexican gastron-omy. Mexique has received much recogni-tion since its opening. Within the first three months Mexique was recognized as one of the best restaurants in Chicago and

named one of the top new restaurants of 2009 and best restaurant in 2010. In 2011 Chef Carlos received the American Culinary Federation Windy City Chapter Chef of the Year Award for his extraordinary achieve-ments. Mexique has had the honor of par-ticipating in Chicago Gourmet for the last three years and Chef Carlos was chosen as one of five Celebrity Chefs in the 2012 Taste of Chicago . Chef Carlos has also shared his love and knowledge for cooking as professor of Regional Mexican Cuisine at Kendall College Culinary School.

In 2013 Mexique received its highest honor yet by being a Michelin one star recipient. In 2013 Chef Carlos participated on the famous television program Top Chef , arriving to the semi final phase and is currently participating in Master Chef South Africa due in 2015 . In 2014 , Mexique received for another year, the Michelin one star.

MEXIQUE

1529 W. Chicago (312) 850-0288 mexiquechicago.com

Chile ancho and chocolate foie gras torchon, pumpkin and quince relish

Chiles en Nogada Stuffed Chile poblano with ground pork, dried fruits, walnut/goat cheese sauce, pomegranate mustard seed caviar

Vigoré meets Carlos Gaytan

Chef / Owner Mexique

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