Chef's Biography

Chef Miguel Bautista

Miguel Bautista

VEGAN RAW CHEF

He was born in the city of Merida Yucatan, Mexico, 41 years ago. Graduated in Culinary Arts and School Restaurant Management “Los Angeles Mission College”In Los Angeles California, United States.

From 2004 to 2006 he worked as a Chef de partie in renowned hotels, restaurants and cooking schools in Mexico and the United States such as the "Hyatt:", "Hilton" and the "P6" restaurant. He participated in 2006 in different competitions within the United States of North America, winning several medals representing his school.

Already graduated, he begins to work as head of line in the kitchen of “the Inn of the 7th Ray”, restaurant recognized for its vegetarian, vegan and raw food, located in the mountains of Santa Monica in California. His personal and social interests soon led him to specialize deeply in vegetarian, vegan and raw food.

2005-2008

From 2005 to 2008 after two years working with renowned chefs in the same restaurant, he had the opportunity to work as a chef, preparing French and Asian fusion foods. He participated in the "International Gourmet Festival" held in Puerto Vallarta, representing California through French food.

2008

In 2008, he decided to start his own company “Saborearte” company dedicated to give courses, classes, workshops, advice related to vegan and raw food, in order to achieve better mental, physical and ethical health. Proposing to avoid all kinds of suffering towards animals.

2010

In 2010 he decided to relocate to learn winemaking and assumed the position of Executive Chef in the “OPOLO” vineyards, recognized among the best in the central coast of California.

In mid-2010, Miguel worked as a chef in the camp for children with terminal cancer in the city of Ribera in the state of New Mexico, where he put into practice his skills and knowledge collaborating to spread the benefits of gluten-free food and documented in Food preparation to prevent cancer and other diseases.

2012

In 2012 he becomes co-founder and executive Chef for the company VEGAN PLANET MEXICO and is dedicated to spreading vegan philosophy through his spectacular food.

2012-2013

In 2012-2013, the first VEGAN PLANET RESTAURANTE branch opened and Miguel poured into the work of implementing a whole menu based on strictly vegan food, as well as a smoothie bar with spectacular combinations in flavor and nutrients, using various superfoods to Create many options free of animal derivatives, refined sugars, artificial preservatives and dyes.

2014-2015

In 2014-2015, as part of the growth as a chef, Miguel continues his work of instructing and training hospitality personnel, as well as private lessons and workshops for the general public. Taking this trend to many corners and working hand in hand with other entrepreneurs, chefs, doctors, therapists, meditators and people who are involved and believe in a more balanced and pain-free diet.

2016-2017

In 2016, in view of the opening of a new branch in Mexico City, the opportunity arose to establish a relationship with national and international media, such as the UNICABLE television network; It opens a space for chef Miguel through a platform where various segments and recipes are disseminated. It also begins with your You Tube channel, in order to share and raise awareness of how important it is to have a plant-based diet, having a large number of followers who are interested in it. Start teaching Master Class of Vegan Gastronomy both nationally and internationally.

2018

It is associated with the Jackfruit Mexico brand making known the jackfruit meat, which is a boom in society since it is considered an important source of nutrients and its texture replaces meat. Likewise, he started his own company “SOLO PLANTAS”, dedicated to the sale of Superfoods and Ayurvedic medicine products, with the best quality and 100% organic. At the end of the year 2018, he was nominated in the “Bien Fest 2018” Awards, where he is currently the winner of the “Best Chef for Healthy Food in Mexico.”

EVENTS

Some other events in which Chef Miguel Bautista has participated during the last year are:

First Forum of Vegan Entrepreneurs 2019 in Mexico City.

Conference at the Plant Based Festival 2019 in Mexico City.

Participation in the “Wine & Food Festival 2018” in Cancun, Mexico.

Conference "Food for the Brain" at the "Awareness Congress Veggie Land", Mexico.

First edition of "VEGAN TULUM FEST 2017" workshops and recipes in Tulum, Mexico.

Conference in the “OK FEST 2017 ”, Mexico City.

Conference at the "ANIMAL FEST", Mexico City.

Conference and participation in the "VEGAN MISSION COLLEGE FEST", Los Angeles California.

Conference for students and banquet of vegan desserts for the “WINE AND FOOD FEST 2017” in Cancun, Mexico.

“WORKSHOP & COOKING CLASS” in the city of Albuquerque, New Mexico.

Training and conference in "WELLNESS FESTIVAL", Puerto Vallarta, Mexico.

22nd International Gourmet Festival in Puerto Vallarta & Riviera Nayarit, Mexico.

Texas Veggie Fair, Dallas-Texas, United States.

October Wellness Villa del Palmar Cancun Beach Resort & Spa, Puerto Vallarta Mexico.

Garza Blanca Beach Resort Wellness Fest and Chef Patron dinner for guests.

"BUAP" vegan food conference in Puebla, Mexico.

Vegan cooking workshops at House of Sanjevan Albuquerque, New Mexico.

Internal training on veganism at Hard Rock Café in Puerto Vallarta, Mexico.

Food service at the Festival Comune part of the BPM International in Tulum, Mexico.

"Health Fest 2017" in Marshall Texas, United States.