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Published on : Friday, May 27, 2016
Hotel Matilda has promoted Carlos Zamora Larios to the position of Chef de Cuisine of Moxi, announced Hotel Matilda Director Bruce James. Moxi is the hotel’s acclaimed restaurant that is operated by Mexico’s superstar chef, Enrique Olvera.
“Carlos has demonstrated exceptional culinary skills, insight and savvy in serving as the Executive Sous Chef of Moxi, making him the ideal candidate to oversee the guest experience in our extraordinary dining room,” explained Mr. James.
Offering original interpretations of Mexican classics, Moxi’s menu is inspired by the rich, diverse Mexican tradition of authentic flavors and dishes that vary from region to region and state to state. Last week Moxi received a significant recognition for its culinary excellence: In its 2016 list of the 25 Best Restaurants in Mexico, The Daily Meal named it the country’s #3 restaurant.
Chef Zamora, who was born in Mexico City and was graduated from the city’s Ambrosia Culinary Center, has 14 years of experience in the food industry. He has held a variety of positions at restaurants and hotels in Cancun, Puerto Vallarta, Veracruz and San Miguel de Allende. He joined the culinary team at Hotel Matilda as Executive Sous Chef in 2015. In addition to overseeing Moxi, his responsibilities include catering and social events, including parties, weddings and meetings.
During 2016, Chef Zamora will be participating in seminal culinary events in the United States and Mexico, beginning with two in July: cooking with Executive Chef Paul Anders at his heralded Sweet Basil and Mountain Standard restaurants in Vail, Colorado, and collaborating with Enrique Olvera and Matteo Salas, executive chef at acclaimed Áperi in San Miguel, on the menu of the Kick-Off Dinner at Moxi of the San Miguel de Allende Food Festival. In November, he will collaborate on a Day of the Dead Supper Club at Moxi with famed Oaxacan chef Alex Ruiz, and then in December on a Posada Supper Club at Moxi with celebrity chef Martha Ortiz.
“I am devoted to the pursuit and appreciation of great food, and to providing the superior quality that our guests expect,” said Chef Zamora. “Being a chef is a complete circle, with each step married to the other, from procuring the highest quality locally sourced ingredients, to the techniques used in preparing the food, the service delivery, and even the recycling programs.”