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Draft:Daniel Nates


Daniel Nates
Born
Veracruz, Mexico
Culinary career
Cooking styleMexican; endemic Poblano cuisine; farm-to-table
Rating(s)
Current restaurant(s)
Previous restaurant
  • Maizal
Websitedanielnates.com

Daniel Nates is a Mexican chef. In 2016, he won the Latin American regional final of the S.Pellegrino Young Chef competition.[1][2] He came to prominence as the chef of Maizal, a restaurant of endemic Poblano cuisine in Puebla,[3][2] and is the executive chef of Olivea Farm to Table, the Michelin-starred farm-to-table restaurant in Valle de Guadalupe, Baja California.[4][5] He also runs Fritanguita, a Poblano street-food stand in Mexico City.[6]

Early life and training

Nates was born in Veracruz and is closely associated with Puebla.[2] Early in his career, he trained in the kitchens of Hueso, under chef Alfonso Cadena, and Intro, under chef Ángel Vázquez.[2]

Olivea Farm to Table

Nates is the executive chef of Olivea Farm to Table in Valle de Guadalupe, Baja California, a farm-to-table restaurant built around its own kitchen garden.[4][5] The restaurant holds a Michelin star and a Michelin Green Star in the Michelin Guide to Mexico.[7][4]

Fritanguita

In 2025, Nates opened Fritanguita, a street-food stand in the Roma Norte neighbourhood of Mexico City serving Poblano garnachas such as breaded chilaquiles and tacos. He runs it with Santiago Muñoz Moctezuma, a co-founder of the restaurant Maizajo.[6]

Maizal

Nates was the chef of Maizal, a restaurant of endemic Poblano cuisine in the boutique hotel Casona de los Sapos in Puebla.[3] The project began as a pop-up he co-founded with Armando Cajero and emphasised regional products and native corn.[2] In 2019 the Spanish-language edition of Food & Wine named Nates one of its Best New Chefs.[2]

S.Pellegrino Young Chef (2016)

In 2016, Nates won the Latin America and Caribbean regional final of the S.Pellegrino Young Chef competition with a signature dish he called the Quiltamal, a tamal of quelites (wild greens), bean pinole and avocado leaf.[1][2] The Mexican chef Guillermo González Beristain served as his mentor for the global grand final, where the dish received the competition's "Most Inspiring Message" award.[1][6]

References

  1. ^ a b c "Young Chef 2016 Latin America Regional Final Winner". Sanpellegrino. Retrieved 30 June 2026.
  2. ^ a b c d e f g Asencio, Shadia (16 October 2019). "Best New Chefs 2019: Daniel Nates". Food & Wine en Español (in Spanish). Retrieved 30 June 2026.
  3. ^ a b López, Erika (14 August 2019). "Maizal: Cocina endémica". El Sol de Puebla (in Spanish). Retrieved 30 June 2026.
  4. ^ a b c "Daniel Nates llega a Olivea, el restaurante Michelin donde el huerto lo define todo". Yahoo Noticias (in Spanish). Retrieved 30 June 2026.
  5. ^ a b Episodio 8 – Documental Cocinando la Baja – Daniel Nates (Olivea Farm to Table) (in Spanish). Vagabundeando – via YouTube.
  6. ^ a b c "Con chilaquiles capeados: Fritanguita, el puesto callejero en CDMX de chefs de 'Shark Tank' y S.Pellegrino". El Financiero (in Spanish). 19 December 2025. Retrieved 30 June 2026.
  7. ^ "Olivea Farm to Table". Michelin Guide. Retrieved 30 June 2026.


Category:Living people Category:21st-century Mexican chefs Category:Mexican chefs Category:Chefs of Michelin starred restaurants Category:People from Veracruz

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