From Humble Beginnings to Michelin Stars: The Carlos Gaytán Story

Discover the culinary journey of the renowned Mexican Chef

Cooking is an art that thrives on passion, creativity, and technique. Few chefs exemplify these principles better than Carlos Gaytán, whose name has resonated strongly in the culinary world. Gaytán has stood out not only for his cooking skills but also for his story of overcoming obstacles and achieving success.

Get to Know His Story

Carlos Gaytán's story begins in the small Mexican town of Huitzuco, Guerrero, where he was born in 1970. Food played a crucial role in his family life from a young age. He recalled helping his grandfather grow grains, peanuts, watermelon, and beans in the fields after school. He also accompanied his father on hunting trips, learning to gut and cut meat in the wild and preparing various cuts over an open fire.

He decided to move to Chicago without money or a visa. In the United States, he quickly discovered that earning opportunities were limited, mainly due to his status as an illegal immigrant. He started working as a dishwasher at the Sheraton North Shore Hotel, where he met other Mexicans, some of whom had been in similar jobs for decades. Determined to avoid following that path, he began unpaid internships at various restaurants to learn to cook.

During this time, Gaytán discovered classical French cuisine and learned to prepare stocks, Beurre Blanc, and truffles. His dedication paid off, and he became a Garde Manger at the Union League Club of Chicago. Later, he assumed the head chef position at Bistro Margot, a renowned French restaurant in Chicago.

In 2008, he opened his restaurant, Mexique, combining his Mexican roots with French cuisine. Five years later, Mexique received a Michelin star, making Gaytán the first Mexican to achieve this prestigious recognition.

However, despite his success, Gaytán faced a personal crisis and decided to close his restaurant. Feeling lost his essence, he returned to Mexico to reconnect with his roots. He traveled and worked in various restaurants in Mexico, rediscovering his country's cuisine.

After a year of traveling and cooking in Mexico, Gaytán returned to Chicago and opened Tzuco, a restaurant that reflected his vision of authentic and diversified Mexican cuisine. Tzuco presents a differentiated image of Mexican cuisine, moving away from culinary clichés and offering a genuine and modern experience.

His Participation in MasterChef

Chef Carlos Gaytán's participation in MasterChef has been a highlight in the show's history and career. As the first Mexican chef to receive a Michelin star, his presence in the competition brought excitement and a deep connection to Mexico's culinary roots.

In MasterChef, Gaytán stood out for his ability to blend tradition and innovation. His focus on authentic ingredients and contemporary techniques captured the attention of judges and viewers alike.

Gaytán also shared his knowledge and experience with other competitors. His collaborative approach and mentoring spirit were crucial elements that set him apart and made him beloved by his peers and the audience.

After participating in MasterChef, Carlos Gaytán continued expanding his impact in the culinary world. He opened several new restaurants in Mexico and the United States, each with a unique concept reflecting his evolution as a chef. Among them are HA' at Hotel Xcaret Mexico and Tzuco in Chicago, where he continues to explore and reinterpret contemporary Mexican cuisine.

Gaytán and His Michelin Stars

The culinary world celebrated Chef Carlos Gaytán's extraordinary achievement. He has attained the prestigious distinction of receiving two Michelin stars, one in Chicago at his restaurant Mexique and another in Mexico at the renowned HA restaurant in Hotel Xcaret Mexico. This milestone highlights his talent and dedication and his ability to bring Mexican cuisine to a level of international recognition.

2013, Mexique reached a significant milestone when it received its first Michelin star, making Gaytán the first Mexican chef to achieve this coveted award. This distinction validated his talent and creativity and put the fusion of Mexican and French cuisines on the world map. During its opening, Mexique solidified its reputation on the international culinary scene, attracting food lovers from all over the world.

Gaytán's passion for gastronomy knew no bounds. After success in Chicago, the chef returned to his home country to open the HA' restaurant in the luxurious Hotel Xcaret Mexico. Here, he continued his mission to elevate Mexican cuisine, this time focusing on local ingredients and the region's culinary traditions. In 2023, HA' was awarded a Michelin star, further solidifying Gaytán's reputation as a master of gastronomy. This recognition is a personal triumph for Gaytán and a tribute to Mexico's rich culinary heritage. 

Carlos Gaytán's success inspires many chefs and food lovers around the world. His ability to combine techniques and flavors from different cultures and his unwavering dedication demonstrate that cooking is a universal language that can transcend borders and unite people. With two Michelin stars to his name, Gaytán continues to be an ambassador of Mexican cuisine, taking his art to new heights and showing that dreams can come true with passion and perseverance.

HA': The First Restaurant in Hotel Xcaret Mexico to Receive a Michelin Star

One of the greatest treasures of the Riviera Maya is HA', a natural symbol that embodies life and the connection between all things. In Mayan, HA' means water, and in the culinary realm, it denotes excellence, mastery, and hospitality at the table.  

Located in Hotel Xcaret Mexico, this restaurant offers an 8-course menu designed by the celebrated Chef Carlos Gaytán, the first Mexican to receive a Michelin star. HA' stands out for its focus on contemporary Mexican cuisine, employing local ingredients and traditional techniques to craft dishes that tell a story and enchant the senses. Every detail, from the presentation to the flavors, reflects creativity and rigor in the kitchen.

Visiting HA' is not just a meal; it is an experience that celebrates the best of Mexican gastronomy, with a touch of innovation and culinary mastery that only Carlos Gaytán can provide. This restaurant is open to the public and can be reserved through OpenTable, so it is not necessary to stay at one of Grupo Xcaret's hotels to enjoy Gaytán's culinary creations.

To make a reservation, visit their official website: RESTAURANTE HA'  

Be Inspired by the 5 Essential Quotes of Acclaimed Chef Carlos Gaytán

"Never let your ego be bigger than your talent." – Carlos Gaytán

"Don't be just another number; be the difference." – Carlos Gaytán

"Tell your stories in every dish you make, so they come to life." – Carlos Gaytán

"Enchant your diners' palates and conquer their souls." – Carlos Gaytán

Get to Know His Restaurants

Mexique – Chicago in 2008

Carlos Gaytán made a bold decision that would change the course of his career: opening his restaurant, Mexique, in Chicago. Mexique represented an innovative proposal that blended the richness of traditional Mexican cuisine with the refined techniques of French haute cuisine. Both critics and diners enthusiastically received this unique concept. The dream of Mexique lasted ten years, and in 2018, he decided to close its doors to make way for new projects.

HA' – Hotel Xcaret Mexico in the Riviera Maya 2018

That same year, Gaytán returned to Mexico to open a new restaurant, HA', which means "water" in Mayan. Located inside Hotel Xcaret, in the Riviera Maya, this restaurant offers the best contemporary Mexican cuisine in a 9-course tasting menu. The conception of the dishes is based on the chef's many trips to find the best ingredients, providing a unique gastronomic experience in an authentic paradise.

Visit their official Instagram account: @restaurante_ha 

Tzuco - Gold Coast of Chicago in 2019

Carlos Gaytán does not settle for one project. He recently announced the opening of three more restaurants. The first is called Tzuco, inspired by the Mexican food of his native Guerrero. This restaurant is in Chicago, a city that has brought him luck. Tzuco is a tribute to Huitzuco ("place of thorns" in Nahuatl), where he lived until he was 20 before moving to the United States.

Céntrico – Downtown Disney District of Disneyland, California in 2024

Céntrico, located on the first floor, is another hacienda-style restaurant by Gaytán. This space offers a vibrant selection of bar dishes that will delight your senses. Each bite is an explosion of authentic flavors, from a spicy Tzuco burger to Oaxacan nachos, cochinita rillette, and salmon esquites. Céntrico promises a unique dining experience with various vibrant and flavorful dishes.

Paseo - Downtown Disney District of Disneyland, California in 2024

Paseo is a spacious restaurant located on the second floor, with a capacity for 180 diners. Here, visitors can enjoy a complete modern Mexican experience. Fans of Tzuco will recognize house classics such as juicy steamed lamb barbacoa, fresh tuna ceviche, and crispy fish chicharrón. The emblematic cochinita pibil, a tribute to Gaytán's mother's recipe, is served with traditional sides like refried beans and roasted habanero sauce. Paseo invites you to savor the richness of Mexican cuisine in a cozy and family-friendly atmosphere.

Tiendita - Downtown Disney District of Disneyland, California in 2024

Tiendita, the third restaurant, is an all-day taqueria offering pastor tacos, tuna aguachile, and traditional sides like esquites. Located in the heart of Disney in Anaheim, California, Tiendita provides an authentic and accessible experience for taco lovers and conventional Mexican food enthusiasts.

The life of Chef Carlos Gaytán is an inspiring story of determination, innovation, and success. From his humble beginnings in Huitzuco, Guerrero, to becoming the first Mexican chef awarded a Michelin star, Gaytán has demonstrated an unwavering passion for cooking and an exceptional talent for blending culinary traditions.

His restaurants reflect his commitment to excellence and ability to create unique dining experiences. Carlos Gaytán has not only left an indelible mark on gastronomy with his restaurants and awards. Still, he has also taken Mexican cuisine to new heights, celebrating his roots while exploring new culinary frontiers. His legacy inspires future chefs and is a source of pride for Mexican gastronomy worldwide.