Educated here and there, Chef Josefina Santacruz has become a phenomenon of multidisciplinary cuisine. Traveling through the coasts of Mexico she discovered the authentic tropical recipes of her country; traveling through China, Vietnam, Thailand and Japan she learned to incorporate those methods and ingredients to Mexican dishes.

After studying culinary arts at the Culinary Institute of America and dedicate to banquets, dishes photography and teaching, she commenced her career as restaurant owner. With several different concepts across Mexico and USA like “La Trufa”, “Mai Pei” where she implemented her knowledge on Asian cuisine, the “Pampano” food chain in New York, Mexico City and Acapulco and “La Sandia” in Denver, Colorado.

Apart from her restaurants Josefina has made TV appearances. “La Buena Dieta” was aired in 2010 and in 2011 she appeared in “Cocina Urbana”. Santacruz has also teached in Ambrosia and other culinary institutes. She has a couple of book participations, like “El Verde en la Cocina Mexicana”, “La Vainilla de México” and “Top Chefs de México” by Larrouse. Today she is associate chef at Dumas Gourmet in Mexico City.