“Evolution” is a word that Jonatán Gómez repeats with excitement after celebrating Le Chique’s first 15 years: “It has been a long journey. It’s already a mature restaurant, and everything – the kitchen, the team, and the chef – has grown, developed,” he confesses.
But this is not Jonatán’s only achievement. His name stands alongside the names of Mexico’s best chefs, shining locally and abroad. He won Iron Chef Canada in 2012 and was honored at the Gourmet Awards by Travel+Leisure Mexico, as well as at the Food & Wine Festival. The cherry on top? Joan Roca said his cuisine deserved a Michelin star.
Yes, Jonatán Gómez Luna is heading towards that pyramid of success thanks to his philosophy: “Teamwork and family are all you need to achieve your dreams and fulfill your goals,” he asserts.
15 years into Le Chique, how would you define your cuisine today?
It’s more concise, with a well-crafted discourse where creativity is the guiding light, but also, where Mexico continues to be the warehouse from which everything is drawn.
What does the menu mean after more than a decade of working on it?
I think it continues to be an adventure, like discovering the country in every dish, and that’s what we want to keep doing. Le Chique’s cuisine and menu are fresher than ever.
Why dine at Le Chique?What is its appeal if one hasn’t experienced it yet?
It’s a restaurant that serves modern, avant-garde Mexican cuisine. It’s a place where Mexican cuisine is expressed in a very personal and contemporary way.
You say it’s modern Mexican cuisine, but our cuisine is mostly about tradition, right?
Yes, exactly. We respect the products and the foundations because we know that without tradition, there is no transformation, no modernity. We are at this point where we understand that at Le Chique.
How do you handle sustainability, especially with the sea as a supplier?
It’s something we must do; not just to say that you are doing it – it’s an obligation for chefs. We try to make everything as sustainable as possible. Proximity gives you freshness; we have many local suppliers and work with regional inputs. We try to ensure that fishing is seasonal or work with sustainable suppliers to continue the chain.
What are those dishes that would make someone return to Le Chique?
In terms of dishes, it’s complicated because they are always changing, but we have classics like the Golden Margarita or the Black Mole.
Will you go for another 15 years?
I really want to keep
creating, but I don’t
know if it will be another
15 years. I do envision at
least two more years. Le
Chique must continue
evolving so that people
keep talking about it.
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