Culinary arts professional and Molecular pastry Chef. CEO creator of Molecular Cuisine Supplies, Mexico and Colombia. International speaker at gastronomic conferences on techno emotional and avant-garde cuisine since 2009, he teaches molecular cuisine workshops around the world, also, he has owned a traditional Mexican restaurant of his family for more than 35 years, "Que chula es puebla", also who is creative Chef and co-owner of the restaurant “el Patio”, in Queens NY, USA Member of Professional Mexico Culinary Team, since 2018, with gold and silver medals in World representations of the culinary Olympics in Germany and in the world cup in Luxembourg, collaborator in the book “the feast of flavors”, Gastronomic consultant and creator of multiple tools for molecular cuisine with his MCS brand

What Chef Miguel Angel has to say about Attivo Culinary

Attivo has been an excellent partner in my culinary endeavors. If it were not for our partnership, I would never have learned about the MCS Mega Molecular Cuisine Kit. I have thuroughly enjoyed exploring and creating new flavors and textures for my clients with these unique products!

  • Root Beer Short Ribs

    What is better on the BBQ than short ribs?! Enjoy this sweet spin on short ribs and tell us what you think.

    GET RECIPE 
  • Blueberry Buckle

    New England is famous for it's Blueberry Buckle, this recipe is super easy and produces the most delicious dessert.

    GET RECIPE 
  • New England Dill Pickles

    When it comes to fermenting and pickeling, New England is on the ball. This recipe is both simple and delicious.

    GET RECIPE 
1 of 12
  • Chef Jeffrey Compton

    Born and raised in Florida, Jeffrey has been fully immersed in the food scene since he was a child. His main passion is bridging the gap between local farmers and the community.

    Learn More 
  • Chef Sean Seaton

    Born in Southern California and transplanted in Wyoming Chef Sean Seaton traveled back and forth, summers in California and winters in Wyoming.

    Learn More 
  • Chef Michael Dei Maggi

    Michael Dei Maggi was born in the early 80’s to an Italian father, and a mother of Ruthenian/Slovak descent. The unique mix of cuisines in the home.

    Learn More