Jesús Vázquez, born in Jalisco and adopted by Nayarit, is a chef of fire and earth, deeply passionate about Mexican cuisine and the art of good eating. Since the age of 14, he has worked among stoves, markets, and traditional recipes, learning from great chefs from Mexico, France, and Germany, and developing a personal style that celebrates local flavors and respect for ingredients.

His culinary proposal is fresh, vibrant, and full of emotion, aiming to evoke memories through honest and complex flavors. Across his projects — “La Cenaduría,” “Migas y Aromas,” and “Mexarcuterie” — he expresses his commitment to responsible cooking, where local and seasonal ingredients take center stage. In his bakery and charcuterie workshop, he produces much of his own food, promoting sustainability and self-reliance.

For Jesús, fire is more than a technique — it is an ingredient that gives soul, aroma, and identity to his cuisine. His signature smoky and roasted notes define a deeply rooted yet contemporary style. As co-author of Fuego, the third installment of the Grandes Chefs Mexicanos series by Larousse Cocina, Jesús Vázquez embodies a new generation of chefs who honor Mexican culinary traditions while forging a bold and sustainable path forward.