Born in Mexico with strong culinary ties to Mexico City and Tobasco, Enrique Olvera studied cooking at the Culinary Institute of America. With fine-dining and classical training under his belt, Olvera returned to Mexico City to open Pujol. His goal: to re-imagine traditional, regional Mexican food, and present its styles, flavors, and techniques in a modern fine-dining setting. And it’s with Pujol that Olvera’s arguably made the most strides for Mexican gastronomy—ancient and modern. Using avant-garde techniques to update centuries-tested Mexican cuisine, Pujol quickly garnered national and international attention. It’s widely regarded as the best restaurant in Mexico, and ranks 20 on the San Pellegrino “World’s Best Restaurants” list.
In 2012, Ivy launched Butter and Egg Road, an experiential dining company creating custom culinary activations and experiences for corporate clients and luxury brands. In 2015, Ivy spun this off into a food trend and insight consultancy, helping clients understand the key drivers behind our food and restaurant decisions. Working with some of the leading food & beverage, CPG and hospitality companies, Ivy provides an insider taste of today's food & dining culture and inspires strategic ideation for tomorrow's innovation and business solutions.
The recently opened steakhouse Boston Chops could soon be a star on Instagram—and not exactly because of what’s on the menu. The eatery in Boston’s Downtown Crossing invested in a $10,000 table designed to be perfectly compatible with social media. Patrons can now get the Insta shot of their meal just right, thanks to the table’s adjustable […]
In this video, Emilie Baltz talks about her year of experiences using food to inspire new ideas.