Originally from Manzanillo, Colima, Nico Mejía is a chef and researcher with a passion for Colima cuisine.
Graduated in Culinary Arts and Service from the Culinary Art School
He has worked in prestigious Michelin-starred restaurants such as The Frères Ibarboure (France), Can Fabes (Spain) and La Capinera (Italy), and was sous chef at La Rosa Náutica (Peru).
Author of the series of books on Colima gastronomy with 5 published volumes
Director of the Colima Sabe platform and professor of the only subject on Colima cuisine in the master's degree at the Culinary Art School of Tijuana.
In 2015, his restaurant Cortez, in Guadalajara, was considered one of the “3 to eat” by New York Magazine and winner of the best casual dining by the gourmet awards.
He was the host and traveling chef of the television program Cocineros Mexicanos por Azteza.
He is currently co-owner of the restaurants La SaL and Casa Rangel, both in Manzanillo.
Other activities involving the participant:
Volcanoes of Colima, flavors of fire and origin” volume V