Solea Presents Eduardo Osuna as New Executive Chef

México, D.F. June 6, 2005.- After 18 months in México City, Solea, the vibrant seafood & steak restaurant located on the first floor of the W México City, has made its mark as a member of México’s new guard of modern gastronomy. So, naturally, when it came time to find a new chef to oversee the stoves at Solea, a meticulous search commenced to find that perfect mix of warmth, modern technique and innovation that would continue Solea in its trajectory of excellence. Enter, culinary whiz-kid, Eduardo Osuna, 28.

Interestingly, as a young man, Osuna had no intention to cook for a living, but instead dreamt of studying to becoming an engineer. Following his formative education, and prior to entering University, Osuna traveled to Europe as so many young people do. Looking for an opportunity to earn money to fund his travels, Osuna stumbled upon a once-in-a-lifetime opportunity to cook at in Girona, Spain with Joan Roca at his very well known Celler de Can Roca. Thinking it would be a great way to earn money while soaking up the history and culture of Europe, he joined the team. Before he knew it, though, Osuna fell in love with the art of cooking. Almost immediately he abandoned all of his dreams of engineering and knew that he would be building great food instead of great buildings for a living. Three years of cooking and traveling commenced, and upon Osuna’s return to México, a chef had been born.

Since his return to México, Osuna has studied with the best of the best including Monica Patiño at MP Bistro, Martha Chapa at Águila y Sol, Casa Lamm and a most recent stint at Puerto Vallarta’s Four Seasons Hotel where he was exposed to the Four Seasons’ legendary approach to guest service.

Osuna views the seafood & steak menú at Solea as fresh and modern with a whimsical approach to the dining experience….which suits him well considering his appreciation for simple flavors and respect for the traditional ingredients of Mexican cuisine. He does, however, like to step out of the bounds of Mexican cooking….using the native flavors of México to create new presentations and innovative gastronomic experiences, as opposed to churning out the same conventional tacos and quesadillas again and again.

Under Osuna’s thoughtful approach to food, Solea’s menú will continue to contribute to México’s City restaurant community, with playful approach to classic Mexican flavors. Osuna also envisions broadening Solea’s meat and game offerings, offering more steak, lamb and chicken to accompany the already-broad fish and seafood menú. Osuna’s magic, however, will not stop at the kitchen doors. A natural host, Osuna loves to take time away from the confines of the kitchen, to speak to his guests and get to know more about what they want to eat. Guests of Solea can expect to find him as a fixture in the dining room with an easy smile and natural charm.