The concept @loma42tepic begins in the green heart of “La Loma Park”, a casual terrace, a daring gastronomical proposal that combines local flavors with global tendencies.
The original culinary combinations along with our innovative cocktails and good music make this resturant the new trend.
Chef Luis Vázquez
Mexican young chef from Guadalajara, Jalisco, began his career in fine dining establishments such as M Cocina Creativa in Guadalajara, Tintoque in Puerto Vallarta, and Lorea in Mexico City.
He also collaborated as a chef in notable projects like Caserol in Guadalajara and the Celebrate the Macallan tour for the renowned whisky brand, showcasing his talent in 5 cities across the country.
His journey led him to the Bahía region with the Loma 42 project, where he oversees sibling restaurants in Tepic and Nuevo Nayarit, aiming to preserve the essence of the rich cuisine that has made the area a reference in Nayaritan gastronomy.
Passionate about cooking, food, people, and music, this chef is known for a culinary style based on solid techniques and processes that bring out the best in locally sourced ingredients. His combinations are robust and flavorful, presented in a visually appealing manner.
Fabián Flores Romero
Chef from Tlaxcala, with an unwavering passion for cooking and a deep dedication to perfection.
Passion for cooking and a deep dedication to perfection. His approach focuses on creativity, always looking for innovative ways to approach gastronomy.
Following his graduation from the Metropolitan University of Tlaxcala, Fabián embarked on a culinary journey to expand his knowledge. He worked in restaurants and hotels in Puebla, Los Cabos and Guadalajara. He excelled in the ranks of the prestigious Alcalde Restaurant and is currently an active member of the culinary active member of the kitchen teams at Lorea and Aleli restaurants.
What distinguishes Fabian is his highly versatile and adaptable style of cooking, always rooted in his adaptable style of cooking, always rooted in flavor. He does not worry about labels in the kitchen, as he considers them obsolete. He enthusiastically embraces culinary challenges and is constantly in search of new experiences and learning.
Innovation is his passion, and his goal is to achieve unique and surprising dishes.