César Pita is 42 years old and goes to the gym daily to stay energized and focused. However, he is concerned about not having enough time to spend with his family, play soccer with his son, and uphold the values his grandparents, uncles, and parents instilled in him at a young age: serving others with love and enthusiasm.
Consolidated Chef 2023 by the Culinary Awards, César recently opened his restaurant called Lumbre in Southern Baja. He received the award after years of hard work and experience in the United States, Canada, Japan, and Europe. His restaurant is a tribute to Baja, where his family can always eat what they like the most.
César, originally from Querétaro, started his culinary journey in the kitchen with his grandparents, who owned a cenaduría named Las Águilas for 65 years. Each family member had a designated role, and César learned to cook by age 11.
He graduated from the ICUM (Culinary Institute of Mexico) in Puebla and defined his gastronomy as a blend of his journeys and flair for flavors. He enjoys cooking with versatility and describes his style as non-contemporary cuisine, with Mexican flavors and techniques from around the world. Lumbre’s menu offers a variety of dishes, from sashimi with basil puree and chayote fettuccine to a new dessert that he created: a warm white chocolate cupcake with a porcini mushroom ganache, sponge of blue cheese, and coffee ice cream.
THE ART OF CONSISTENCY
“Restaurants are like living entities that must be cared for, pampered, and treated well. The more time and happiness you invest in them, the more they will give back to you. I have been advising restaurants in hotels throughout my life, and only when I started my restaurant did I learn more about financial issues and building relationships with companies,” says the chef about maintaining a successful restaurant.
Lumbre is a concept entirely created by César Pita, from the earthenware to the distribution of space and colors. “Today, the concept of restaurants needs to be related to the story you want to tell. Lumbre is the energy of fire, and it is for everyone there. Therefore, not only do the dishes tell a story, but the color of the plate, cutlery, and drinks as well. Everything is a part of the narrative.”
At Lumbre, guests are welcomed with marrow butter, grilled bread, and hibiscus salt. The chef recommends trying the bluefin tuna with homemade smoked fish bone dashi and fermented habanero, which will impress. The chef takes pride in carefully designing the menu; every dish is made with heart.
Cesar is set to open a new restaurant in Cabo San Lucas within the Pedregal
development in March 2024. The restaurant will focus on 100% Mexican
cuisine and use the original nixtamalization process to make its tortillas.
We’re sure we’ll have more reasons to talk about him soon.
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