BiXO & me... The origins:
"I studied Culinary Arts and Restaurant administration in one of the finest culinary universities in Europe, L'Institut Paul Bocuse in Lyon France and a few years later became a Sommelier in L'université du Vin in the Rhone Valley in France. I stayed a few years in Europe and earned my stripes working in some of the best and most demanding michelin starred restaurants such as: Les Trois Domes (1 Michelin star Lyon, France), L'Alexandrin (1 Michelin star, Lyon, France), Le Calandre (3 Michelin stars, Padova, Italy) and Via Veneto (1 Michelin star, Barcelona, Spain).
I went back home to Mexico to rediscover my roots and learn more about the vast array of ingredients and culinary styles that spread throughout the country focusing mainly in the Yucatan peninsula while developing a culinary crush on the Oaxaca and Puebla regions.
I think it is important to understand where a chef comes from in order to better appreciate his work. Today I have compiled all my knowledge, passion and culinary maturity into one project. BiXO... enjoy!"
- Chef Marco Gonzalez -