Chef Carlos Gaytán is a renowned chef who has made a name for himself in the culinary world through his innovative dishes and unique approach to Mexican cuisine. Born and raised in Huitzuco, Guerrero, Mexico, Gaytán had humble beginnings, but his passion for cooking and determination to succeed led him on a journey to become one of the most celebrated chefs in the world.
Early Life and Career
Carlos Gaytán was born in 1974 in Huitzuco, a small town in the state of Guerrero, Mexico. Growing up, he was surrounded by the flavors and aromas of Mexican cuisine, as his mother and grandmother cooked traditional dishes for their family on a daily basis. Gaytán quickly developed an interest in cooking and began helping his family in the kitchen at a young age.
In 1991, at the age of 17, Gaytán left Mexico and moved to Chicago, Illinois, in search of better opportunities. He began working as a dishwasher at a local restaurant and eventually worked his way up to a line cook. Gaytán’s talent and work ethic caught the attention of the restaurant’s owner, who offered him the opportunity to attend culinary school.
Gaytán enrolled in the Washburne Culinary Institute in Chicago and worked as an apprentice at several restaurants around the city. After completing his training, he worked as a line cook at the Union League Club of Chicago and later became the sous chef at the Ritz Carlton Chicago.
In 2004, Gaytán became the executive chef at Mexique, a French-Mexican fusion restaurant in Chicago. At Mexique, Gaytán showcased his creativity and passion for Mexican cuisine, blending traditional Mexican ingredients and techniques with French culinary methods. His innovative dishes earned him critical acclaim and several awards, including a Michelin star in 2013.
Gaytán’s success at Mexique put him on the map as one of the most talented and innovative chefs in Chicago, and he soon caught the attention of the culinary world beyond the city.
Tzuco and Beyond
In 2018, Gaytán opened his own restaurant, Tzuco, in Chicago’s River North neighborhood. The name “Tzuco” is a combination of the words “Tzotzil” and “Cocina”, which are words in the indigenous language of the Mexican state of Chiapas and Spanish for “kitchen,” respectively. The restaurant’s name reflects Gaytán’s commitment to honoring his Mexican heritage and incorporating indigenous ingredients and techniques into his cuisine.
Tzuco quickly became a sensation, earning rave reviews from diners and critics alike. Gaytán’s menu at Tzuco showcases his signature style of French-Mexican fusion, featuring dishes like aguachile with scallops and grapefruit, duck carnitas with mole and quince, and a tamale made with foie gras and truffles.
Gaytán’s success at Tzuco has led to numerous accolades and awards, including a second Michelin star in 2019. He has also been recognized as one of the World’s 50 Best Restaurants, and Tzuco has been named one of the Best New Restaurants in America by several publications.
In addition to his work at Tzuco, Gaytán is also a cookbook author and television personality. His cookbook, “Mexique: A Culinary Tour of Mexico,” features recipes and stories from his time at Mexique, and his television appearances include “Top Chef” and “Iron Chef America.”
