INTRODUCING CHEF ALFREDO RAVELO
CHEF ALFREDO RAVELO’S
TASTING MENU:
Back to el “Puerto”
Marinated clams , fermented chili, kaluga caviar, young cilantro
Eat Your Veggies
Market vegetables, pepian verde , nasturtium
Celebration
Blue and yellow tetela, oaxaca cheese, braised oxtail, mole negro.
Mercado de Humo
Ribeye, charred cactus, salsa macha, spring onion
Sweet Memories
Pablova , charred corn panna cotta , tarragon , cajeta, Sorghum.
Born in Oaxaca, Mexico, Chef Alfredo Ravelo was inspired to cook by his grandmother, who worked as a private chef. After studying culinary arts, he joined the acclaimed Mexico City restaurant, Pujol (⭐⭐). He then moved to NYC and continued his craft in restaurants including Nami Nori, Legacy Records, and John Fraser’s Dovetail as Sous Chef. Chef Alfredo’s cuisine blends influences from Mexican, French, Italian, and Mediterranean cuisines. He finds joy in transforming simple ingredients into expressive, story-driven dishes that honor both his personal memories and creativity.
