Chef Hugo Mendez, co-founder and head chef of Epazote, brings more than a decade of experience rooted in traditional Mexican cooking and disciplined culinary training.

He attended gastronomy university in Mexico City, and developed his appraoch to food being grounded in technique, repetition, and respect for tradition. After his studies, Hugo continued his professional journey in Cabo San Lucas, where he trained and worked across a range of kitchens from local restaurants to fine-dining resort establishments. This period shaped his cooking philosophy: food that is deeply traditional, carefully executed, and every dish is meant to be remembered.

Over time, Hugo’s work led him into private chef roles, cooking for families and guests in private villas. Preparing meals in these intimate settings reinforced his belief that great food is not about spectacle, but about care, consistency, and hospitality.

His cooking became known for honoring classic Mexican flavors while maintaining balance and creativity. Epazote was born from that philosophy.

Whether dining in, gathering for weekend brunch, or sharing a catered meal, guests experience cooking shaped by years of hard work and a genuine connection to cooking and culture.