Chef Occiel Estrada Cortes is a mexican and gastronomy lover, with 45 years of experience in the kitchen. He is a consultant chef and technical development at Cielito Lindo restaurant and Casa Luna Restaurant in Tlaquepaque, Guadalajara, México.
Partner of the brands I LOVEAT MEXICO and ORBEAT.
He has multiple participations and experience in business developments in countries such as:
BRAZIL: RESTAURANT SONORA PRIME BRAZIL
MEXICO: RESTAURANT TEZKA ZONA ROSA AND PEDREGAL JUAN MARI ARZAK, MIKEL ALONZO AND BRUNO OTEIZA
HOTEL SANT REGIS RESTAURANT CANDELA ROMERO CHEF ALEJANDRO SANCHEZ
SPAIN: SEVILLE LA GAZANIA RESTAURANT
ITALY: MILAN PECK RESTAURANT
BELGIUM: PURATOS ETENIE VAN VEN BISMAL AND STEFAN ARTS
He has ventured into the world of culinary education as a Gastronomy Teacher in:
ICSAL Culinary Institute Santa Lucia Acapulco
ROCCATTI Monterrey Cooking School
ITAB Monterrey Food Technical Institute

  • Egg 63 Recipe

    Nothing beats a classic cooked to perfection! Try Chef Cesar's technique on sous vide eggs.

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  • Bouillabaisse Dish

    This french recipe combines all the New England ingredients for that perfect dish no matter what the season.

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  • Potato Puree

    This potato puree is the perfect sweet and salty side for your grilled meat.

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  • Chef Cesar Oceguera

    Executive Chef Cesar Oceguera, a native of San Diego, found his exploration of the culinary world through an infusion of travel and devotion to his Mexican roots.

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  • Chef Lady Melissa Bess Reed

    Executive Chef Lady Melissa Bess Reed learned her culinary skills from long standing family cooking traditions. She now publishes cook books.

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  • Chef Ozzy Rizvi

    Chef Ozzy began his Journey in a small town in Austria at the age of seven. His food philosophy is to respect nature as the true artist and the cooks as technicians.

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