Address: Emiliano Zapata 91, Ote. Centro Histórico, Tepic, Nayarit.
Hours: Monday – Saturday, 8:00 a.m. – 11:00 p.m.
Reservations: +52 (311) 216 2010
Housed in a 19th-century adobe mansion in downtown Tepic, Emiliano blends historic charm with modern architecture and elevated Nayarita cuisine. Its culinary philosophy highlights local and seasonal ingredients, many sourced from its experimental garden on the city’s outskirts.
With high ceilings, refined spaces, and a warm atmosphere, Emiliano invites guests to experience creativity and tradition in every bite. It’s more than a restaurant—it’s a place to celebrate flavor, culture, and unforgettable moments.
Born in Ensenada, Baja California, René Andrés Calderón Vera has built an impressive career in Mexican gastronomy at just 30 years old. A graduate of Universidad Vizcaya de las Américas, he has developed a personal style that celebrates local seafood and farm products, elevating them into fine dining creations.
His professional journey includes notable projects such as Restaurante Pacífico in Ensenada, Olivia in Valle de Guadalupe, and Ipa in Tijuana, where he refined his expertise in signature and rustic cuisine. In Puebla, he contributed to the launch of Porkos, designing a menu centered on smoked and grilled specialties. Later, with Grupo Sicario and Grupo Ecko, he led kitchens like Campo Baja in Ensenada, Petanca in Mexico City, and María Ciento38, where he served as general director.
In 2021, René founded Calma, his own restaurant in Ensenada, blending gastronomy, mixology, and music into an innovative concept that highlights the richness of local ingredients. Passionate about signature cuisine, René stands out for his creativity, technical precision, and contemporary vision, establishing himself as a chef who transforms tradition into unforgettable experiences.
Originally from Nayarit, this passionate chef has dedicated his career to the preservation and promotion of his state’s gastronomy, bringing to the table at Emiliano —in the heart of Tepic— a culinary experience that invites diners to journey through the flavors and traditions of Nayarit and Mexico. Recognized in the Guide to the 250 Best Restaurants in Mexico, endorsed by Culinaria Mexicana and San Pellegrino, his proposal stands out for its use of local, seasonal ingredients, showcased in dishes that pay tribute to the region’s cultural richness.
His trajectory includes participation in prestigious festivals such as Morelia en Boca, the International Gourmet Festival, La Feria de Nayarit in California, and the Festival Internacional Cervantino, as well as taking Nayarit’s cuisine to countries like India and Sri Lanka.
A tireless promoter of Nayarit’s culinary and cultural traditions, he has contributed to publications such as Grandes Chefs Mexicanos “Fuego” by Larousse, Sabores de Nayarit, and De Texturas, Colores y Sabores, Nayarit Gourmet. His work has been featured in Food and Travel, El Universal, Revista Volaris, and El Canal Gourmet. As a founding member of the Academia Nayarita de Gastronomía, A.C., he has helped promote laws elevating the state’s gastronomy to the status of Cultural and Intangible Heritage.
Set against the breathtaking backdrops of Puerto Vallarta, Riviera Nayarit, and Tepic, with perfect weather and spectacular views, the Gourmet Festival is more than an event: it is a celebration of culture, flavor, and community since 1995.
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