Enrique Olvera (Mexico City, 1976) is one of the most influential figures in contemporary Mexican gastronomy. He studied at the Culinary Institute of America in New York and in 2000 opened Pujol in Mexico City, which remains a benchmark for modern Mexican cuisine thanks to its meticulous attention to detail, constant exploration of ingredients, and refined use of both traditional and contemporary techniques. The restaurant has received sustained international acclaim and numerous prestigious accolades for its culinary vision and excellence.

Olvera expanded internationally with Cosme in New York in 2014, followed by Atla, and has since led or partnered in multiple projects across Mexico and the United States, including Eno, Criollo in Oaxaca, Manta in Los Cabos, Ticuchi, Damian in Los Angeles, and ESSE Taco in Brooklyn. He also founded Molino “El Pujol” to promote native Mexican maize and Casa Teo, a space for creative residencies.

Beyond restaurants, Olvera is a prominent cultural voice through television, publishing, and international culinary forums. He is the author of several influential books and has been widely recognised for his role as a mentor and ambassador of Mexican cuisine worldwide.