Oswaldo Oliva

Lorea restaurant (Mexico City / Mexico)

Interesting facts

Birthdate:
1986

Type of cuisine:
Mexican, International, Farm-to-Table

Talents:
Brand ambassador, Recipe development, Show cooking, TV, Influencer, Speaker, Workshops

Awards:
– Condé Nast Traveler, #8 of Mexico City’s top restaurants
– Culture Trip, #8 of Mexico City’s Hottest Restaurant Openings

“It is working in teams that make restaurants. Not the produce, not the concepts, not the fame and fortune. Teams.”
Oswaldo Oliva

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“Lorea serves an impressive, mind-expanding tasting menu. Come here for client dinners, date nights, or special occasions with a few close friends. It’s modern and combines Oliva’s time spent in Michelin-starred kitchens with a return to his roots.”
Scarlett Lindeman, Condé Nast

Oswaldo Oliva decade-long journey from his homeland to Spain took him to two of the most iconic, Michelin-starred restaurants of the world where his talent was honed under the guidance of a couple of the world’s best mentors – Joan Roca of the El Celler de Can Roca in Girona and Andoni Aduriz of Mugaritz in Spain’s Basque Country.

He returned to Mexico City to open his first restaurant and take on the world.

The techniques, the skills and the passion have come together in the creation of Lorea in Mexico City where Oswaldo creates a new tasting menu every day, highlighting peak-season produce and elegant vegetal flavours.

The restaurant is about more than food. Oswaldo’s goal is to give his customers an extraordinary experience. He speaks passionately about Mexican cuisine, ethical suppliers and sustainable neighborhoods.

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