Emiliano, a mansion from 1800 with adobe walls in the center of Tepic, high ceilings and different rooms with a modern architectural renovation. His kitchen proposal elevated the traditional Nayarita flavors, highlighting local and seasonal products, especially those grown in our experimental garden on the city’s outskirts. Emiliano is the desire to experiment, fight and achieve; this is achieved by giving you great moments.
He is a Nayarit cook dedicated to the rescue and promotion of the gastronomy of his state, from his field of action in the kitchen of Emiliano Restaurant in the city of Tepic, where he offers his diners the experience of traveling through Nayarit and Mexico through his menu. The restaurant is part of the Guide of the 250 Restaurants of Mexico endorsed by Culinaria Mexicana and San Pelegrino.
He has participated in renowned festivals such as Morelia en Boca, Festival Gourmet Internacional, La Feria de Nayarit in California, Festival Internacional Cervantino and has taken the cuisine of Nayarit and Mexico to countries such as India and Sri Lanka.
Tireless promoter of the culinary and cultural customs of Nayarit through his participation in books such as: Great Mexican Chefs “Fuego” version published by Larousse; “Sabores de Nayarit”; “De Texturas, Colores y Sabores, Nayarit Gourmet”. He has several publications of his cooking career in media such as Food and Travel, El Universal, Volaris Magazine, El Canal Gourmet, El Gourmet Magazine, Cocineros Mexicanos, among others. He is a founding member of the Academia Nayarita de Gastronomía, A.C., which promoted the recent law that raises the gastronomy of the State of Nayarit to the level of Cultural and Intangible Heritage.
A prominent chef of Mexican origin, he has captivated the most discerning palates with his unique approach and passion for cooking.He studied at the new Swiss Institute in Puebla, where he had the opportunity to receive a personalized and high quality culinary education.
His passion for cooking brought him to Spain, where he had the opportunity to perfect his skills at the renowned restaurant El Celler De Can Roca where he could experiment with new culinary techniques.
Billy returned to Mexico and found an unexpected opportunity: an interview with a corporate chef of the Jean-Georges group. Despite
Not knowing this chef and his culinary style, Billy impressed with his determination and security, which opened the doors for him to join the team in New York.
He began his career in one of the renowned chef’s restaurants. Jean-Georges, The Mark, inside the eponymous hotel. Although I had a good professional background, Billy faced new challenges and learning in this demanding environment. His professionalism and humility
He ushered Jean-Georges into Trump Tower.
However, it was his meeting with Victor Garibay, director of the Fónico restaurant, in Mexico, which marked a turning point in its trajectory. Billy was challenged and tempted to return to Mexico. After a period of reflection he made the decision to embark on this new gastronomic adventure: Fónico.
Today, his culinary style is characterized by a fusion of flavors, combining Mexican elements with international influences, mostly French and presenting dishes that reflect their self-discovery and evolution as a chef.
In 2023 Billy was named Best New Chef by the award-winning magazine Food & Wine.