Lucero Soto Arriaga

UCSJ Food and Beverage Business Planning and Management Master (Ongoing)
Pro Culinary Chef Institute of America HydePark, New York (2 weeks)
Cuisine and Pastry, School of Hospitality and Tourism of Valencia Spain (1 month)
Degree in Marketing, ITESM
Her taste for cooking comes from her childhood experiences around good food that her mother always liked to treat, in the midst of her nana’s casseroles, her aunts’ recipes or “hiding” to work in the kitchen of the emblematic Casino, Morelia, where it was a true open cookbook, a living knowledge of ingredients and the stories in their midst.
Mixing all of the above, resulted in an inordinate passion for the ingredients of the field, the traditional recipes, turning this clay into their hands to feel the magic of creativity and convert what Lu’s cuisine is: Cuisine of tradition and innovation.
In other words, respect for traditions based on knowledge, research on their cultures, study of current techniques and the value of their ingredients.
At the end of the day, they are not simple recipes, they are life stories.