Pedro Evia and his business partner, almost by accident, started in the culinary business when in 2002 a construction and security systems company they owned got hired to provide all services including security, transport and food to a US company KS Scapelling who had acquired a contract to build an electrical plant in Valladolid. It was a massive project with over 3,000 employees on site. One of the services was to build a huge cafeteria for all the employees. Essentially Evia and Rukos designed two restaurants. One they modeled after TGIF’s for the majority of the employees and the other one was more of a fine dining where the engineers and executives would eat. They started off really well but after a while the diverse group of workers started to complain that all they were eating was food typical from Valladolid and Yucatan. So Pedro Evia–who always liked to cook at his mom’s house and at parties with his friends–started to investigate international dishes. He bought over 30 cookbooks and started trying his hat at dishes to please the international tastes of the workers. Evia learned how to cook a new dish for each day of the week and once a week would sit down with his cooks and teach them how. Although he didn’t start working in the kitchen full time yet, it was during this time that his passion woke for the professional kitchen.