|
Gaytan’s culinary story began while he was a boy cooking with his mother in Mexico. However his formal training began as a dishwasher, then on to the level of cook at Sheraton’s North Shore Hotel in Chicago. It was at this point when Gaytan began honing his craft from garde manger (preparing cold items such as salads and cheeses) to the role of banquet chef at the Union League Club of Chicago. A desire to focus on French cuisine had him working under Chef Dominique Tougne at Bistro Margot in the city. After his time at the bistro, he opened Mexique – a hybrid of French and Mexican cooking methods and flavors.
His determination paid off and Gaytan would earn his first Michelin star for Mexique, his previous restaurant in Chicago.
| 
