Pedro Evia is a Mexican chef blending Yucatecan and Spanish culinary traditions with contemporary innovation, founding acclaimed restaurants including K’u’uk and Q78, while advocating for human rights, gender equality, and professional development in gastronomy.
Eduardo Rukos Dogre is a Mexican engineer and restaurateur pioneering avant-garde cuisine with technological innovation, biodiversity conservation, and kitchen design, leading Grupo AESSA, Sensei Sushi, Kii’wik, and K’u’uk, and presiding over the Science and Cooking World Congress Mexico.
Pedro Evia, born in Mérida, Yucatán in 1974, grew up in his mother Doña Raquel’s kitchen, immersed in the authentic flavours of mestizo gastronomy shaped by Yucatecan and Spanish influences. After completing a degree in marketing and working in the family business, he pursued his culinary passion and, in 2007, opened Time Lounge. He later launched Sensei Sushi, now established across major cities in south-eastern Mexico, and Cosa Nostra, where he fused Italian tradition with refined techniques.
At K’u’uk, Evia defined his contemporary vision of Mexican cuisine, championing local ingredients and innovation. In 2022, he expanded internationally with Q78 in Madrid, which quickly gained recognition from leading dining guides in Spain. Widely regarded as one of Mexico’s most influential chefs, he is also an advocate for human rights and gender equality, and founder of the Collective of Culinary and Tourism Professionals of Yucatán A.C.
Eduardo Rukos Dogre, an industrial engineer born in Mexico City in 1976, is founder and CEO of Grupo AESSA, overseeing restaurants including Sensei Sushi, Kii’wik and K’u’uk. A pioneer in integrating laboratory technology into avant-garde cuisine, he has also contributed to biodiversity conservation, authored books, designed innovative kitchen equipment such as the Pibinal oven, and presides over the Science and Cooking World Congress Mexico.
