Admission
Born in Tlaxcala, Mexico, Juan is a first-generation immigrant who left his home country at the age of 16. After working in renowned restaurants in Jackson Hole, Wyoming, and later in Montreal, Juan and Lindsay opened Alma in 2018. The restaurant showcases ancestral Mexican corn and the flavors of his childhood. In 2025, Alma was named “Best Mexican Restaurant Outside of Mexico” by Culinary Mexicana. The restaurant also appears on the 50 Best list and Canada’s 100 Best Restaurants.
Born into a family of chefs, Johnny grew up in Guadalajara and began his career at age 14 as a dishwasher in his father’s restaurant. At 18, he embarked on a culinary immersion across Mexico with a mission to uncover the heart and soul of his country’s rich and diverse culinary traditions. He later entered Denver’s burgeoning food scene, working with Chef Troy Guard at Guard + Grace, Los Chingones, and Mr. Tuna. His talent eventually led him into restaurant consulting, where he finally earned his father’s long-awaited approval to launch his own concept. (1 Michelin star)
Admission
Born in Tlaxcala, Mexico, Juan is a first-generation immigrant who left his home country at the age of 16. After working in renowned restaurants in Jackson Hole, Wyoming, and later in Montreal, Juan and Lindsay opened Alma in 2018. The restaurant showcases ancestral Mexican corn and the flavors of his childhood. In 2025, Alma was named “Best Mexican Restaurant Outside of Mexico” by Culinary Mexicana. The restaurant also appears on the 50 Best list and Canada’s 100 Best Restaurants.
Nick Fitzgerald, chef and founder of Tacos Padre, blends Mexican street-food traditions with European culinary training. Born in Ireland with Spanish heritage, he trained across Europe before immersing himself in Mexico’s vibrant food culture and working at Pujol in Mexico City. Since opening Tacos Padre in 2019, he has created authentic tacos, slow-cooked meats, and house-made salsas, emphasizing flavour, quality, and artisanal techniques—bringing Mexican cuisine to London in a fresh and personal way.