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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.


Adam is an entrepreneur. He is the chairman and CEO of Assembled Brands, a collection of fashion brands, and co-founder and chairman of General Assembly, a private school for professional development.

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