Originally from Ensenada, Baja California, Chef Guillermo Gonzalez Beristain, had a childhood love ofthekitchen. He honed his culinary skills working for years in Michelin-starred restaurants, including Jaún deAlzatein Madrid, Table Gourmand in Strasbourg and Troutbeck in New York.In 1994, he became Chef at Ambrosia in Mexico City before becoming Corporate Chef for theGrupoAmbrosía del Bosque. In 1998, he opened Pangea, which took the Monterrey culinary scene by storm,named one of the 50 Best Restaurants in Latin American by San Pellegrino and Acqua Panna for sixconsecutive years. With such success, Pangea became Grupo Pangea, which now has ten restaurantsunder its umbrella.In 2004, Chef Gonzalez began the Mariatinto wine project and Bocanegra Beer in 2011 to showcaseMexican made products. Other career highlights include being awarded the Chef Choice Award by the50 Best Restaurants Awards in 2016 and the Trajectory Award in 2017 from Diners Club. He currentlyworks as a Diplomatic Chef, bringing Mexican cuisine to the world and in 2016 and 2017, participated asa juror on Top Chef Mexico.