Draft:Daniel Nates
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|  |
Daniel Nates | |
|---|---|
| Born | Veracruz, Mexico |
| Culinary career | |
| Cooking style | Mexican; endemic Poblano cuisine; farm-to-table |
Ratings | |
 (Michelin Guide, at Olivea Farm to Table, 2025) | |
Current restaurants | |
| Olivea Farm to Table (executive chef); Fritanguita | |
Previous restaurant | |
| Maizal | |
| Website | danielnates |
Daniel Nates is a Mexican chef. In 2016, he won the Latin American regional final of the S.Pellegrino Young Chef competition.[1][2] He came to prominence as the chef of Maizal, a restaurant of endemic Poblano cuisine in Puebla,[3][2] and is the executive chef of Olivea Farm to Table, the Michelin-starred farm-to-table restaurant in Valle de Guadalupe, Baja California.[4][5] He also runs Fritanguita, a Poblano street-food stand in Mexico City.[6]
Early life and training
[edit]Nates was born in Veracruz and is closely associated with Puebla.[2] Early in his career, he trained in the kitchens of Hueso, under chef Alfonso Cadena, and Intro, under chef Ángel Vázquez.[2]
Olivea Farm to Table
[edit]Nates is the executive chef of Olivea Farm to Table in Valle de Guadalupe, Baja California, a farm-to-table restaurant built around its own kitchen garden.[4][5] The restaurant holds a Michelin star and a Michelin Green Star in the Michelin Guide to Mexico.[7][4]
Fritanguita
[edit]In 2025, Nates opened Fritanguita, a street-food stand in the Roma Norte neighbourhood of Mexico City serving Poblano garnachas such as breaded chilaquiles and tacos. He runs it with Santiago Muñoz Moctezuma, a co-founder of the restaurant Maizajo.[6]
Maizal
[edit]Nates was the chef of Maizal, a restaurant of endemic Poblano cuisine in the boutique hotel Casona de los Sapos in Puebla.[3] The project began as a pop-up he co-founded with Armando Cajero and emphasised regional products and native corn.[2] In 2019 the Spanish-language edition of Food & Wine named Nates one of its Best New Chefs.[2]
S.Pellegrino Young Chef (2016)
[edit]In 2016, Nates won the Latin America and Caribbean regional final of the S.Pellegrino Young Chef competition with a signature dish he called the Quiltamal, a tamal of quelites (wild greens), bean pinole and avocado leaf.[1][2] The Mexican chef Guillermo González Beristain served as his mentor for the global grand final, where the dish received the competition's "Most Inspiring Message" award.[1][6]
References
[edit]- 1 2 3 "Young Chef 2016 Latin America Regional Final Winner". Sanpellegrino. Retrieved 30 June 2026.
- 1 2 3 4 5 6 7 Asencio, Shadia (16 October 2019). "Best New Chefs 2019: Daniel Nates". Food & Wine en Español (in Spanish). Retrieved 30 June 2026.
- 1 2 López, Erika (14 August 2019). "Maizal: Cocina endémica". El Sol de Puebla (in Spanish). Retrieved 30 June 2026.
- 1 2 3 "Daniel Nates llega a Olivea, el restaurante Michelin donde el huerto lo define todo". Yahoo Noticias (in Spanish). Retrieved 30 June 2026.
- 1 2 Episodio 8 – Documental Cocinando la Baja – Daniel Nates (Olivea Farm to Table) (in Spanish). Vagabundeando – via YouTube.
- 1 2 3 "Con chilaquiles capeados: Fritanguita, el puesto callejero en CDMX de chefs de 'Shark Tank' y S.Pellegrino". El Financiero (in Spanish). 19 December 2025. Retrieved 30 June 2026.
- ↑ "Olivea Farm to Table". Michelin Guide. Retrieved 30 June 2026.
External links
[edit]Category:Living people Category:21st-century Mexican chefs Category:Mexican chefs Category:Chefs of Michelin starred restaurants Category:People from Veracruz
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