Quintonil

How would you describe your culinary philosophy?

Discipline and sensitivity must be in harmony. Gastronomy demands both emotional intuition and tireless rigour—excellence is built through constant effort. The kitchen is a laboratory where we must embrace failure, stay open to the world around us, and listen to the history and life of our terroir. After all, much of what we cook in Mexico has been passed down for centuries. 

Who is the person you admire most and why?

My wife, Ale Flores, because together we began the dream of Quintonil, and she is the spirit of this project. She is my support and my balance, just as I believe I am hers. She is brave, confident, and self-assured; wise and loving, and she brings all of that to both our business and our home. 

What are your sources of inspiration?

In Yucatán, I experienced a traditional underground pork cooking. What stayed with me was the setting—the people, the sunlit jungle, the deep-rooted tradition. Back at Quintonil, I felt compelled to translate that moment into a dish. From the English coast to the rain feeding mushrooms in a forest, I remain open to what moves me and bring those experiences into my cuisine. 

Can you describe any parallels you see between cooking and Music?

Music and cooking are time machines – anchored in the present, but made of memory. A family Christmas dinner, a wedding dance, a late-night taco stand, a grandmother’s stew – each holds emotion. For me, mole is like a symphony: dozens of ingredients, each with its own role and rhythm, coming together under the guidance of a spoon, like a conductor’s baton. 

How has the way you cook evolved as your career has progressed?

My passion for gastronomy remains, but my perspective has evolved. I’ve come to see cooking as a reflection of who we are – individually and collectively. With time, youthful ambition has given way to patience and sensitivity. In Mexico, cooking is rooted in care and companionship, which defines true hospitality. Today, I believe the role of the chef and the restaurant must extend beyond the plate, engaging with culture, community, and the environment. 

Why do you love Krug?

Krug breaks the paradigms of champagne, both in its winemaking and ageing, which makes the tasting experience unparalleled in terms of flavour, texture, colour, aroma, and overall sensations. I admire how the Maison innovates while honouring tradition. 

When is your favourite time to enjoy Krug?

I open a bottle of Krug when I want to celebrate – whether in my living room with friends and family or as part of a pairing menu I created – because the qualities of these champagnes are versatile, making them an integral part of the gastronomic journey.