Vicente Torres, a Michelin Star recipient hailing from Ibiza, Spain, has been named Executive Chef at Moxi restaurant located in Hotel Matilda in San Miguel de Allende, Mexico. Throughout his illustrious career, Chef Vicente has sought to broaden his culinary knowledge and has trained at various Michelin-starred restaurants throughout France, including “San Valero” and “Pre-Catelan” in Paris. He has collaborated with other renowned chefs such as Jacques Maximin, Martín Berastegui, and Alain Senderens while honing his skills in these demanding locales.
Chef Vicente landed the position of Executive Chef at “La Sucursal,” a restaurant located in the Museum of Modern Art of Valencia, which obtained a Michelin star in its second year. Later, he moved to Mexico to share his knowledge and opened the distinguished restaurant “GARUM” after starting a project with the restaurant “OCA.”
As Executive Chef at Moxi, Chef Vicente draws inspiration from the environment and small producers who are artisans and a fundamental part of their team. He sources the finest products from organic gardens, delighting in their exquisite colors and aromas, and defines his type of cuisine as a product-based cuisine with Mediterranean touches. Chef Vicente is dedicated to providing the finest dining experience to the distinguished guests of Moxi at Hotel Matilda.
Throughout his career, Vicente has been the recipient of several awards and distinctions, including “Best Chef Millesime 2011,” “Best Chef Dónde Ir 2012,” and “Distinción Bohemia Award 2012.” He was also the image of Koblenz in the 2019 edition of Millesime GNP Mexico. Additionally, his restaurant Garum is featured in the Mexico Gastronomic Guide and The 120 Restaurants Mexican Culinary/S. Pellegrino/Nespresso. Due to his exceptional knowledge and performance, Vicente has received significant recognition in the culinary industry, including the “Best Millesime 2011” and “Mejor Chef Donde Ir 2012” awards, along with the “Distinción Bohemia 2012.”
Photos credit: Erik Zavala
