Edgar Núñez Magaña (Mexico City, 1980) is a chef of Mexican cuisine, creator of his own culinary style, “Mexican vegetable cuisine,” which is part of the largest group of modern Mexican gastronomy. He is the chef and executive director of the Sud777 restaurant, which has consistently held prominent positions in S. Pellegrino’s list of the 50 best restaurants in Latin America. Today he is an important promoter of modern Mexican cuisine and its ingredients, with great respect for tradition and its processes. He is also recognized for his culinary vision focused on sustainability, being the first chefs in Mexico to have an in-house, local production of ingredients and proximity to their restaurants.
Awards & Press
- James Beard Award