After showing interest in professional cooking, in 2008 Adolfo enters the prestigious Culinary Institute of America in hyde Park, New York. He completes an internship at three Michelin starred Restaurante Akelarre in San Sebastián, Spain. In 2010, he graduates with honors from the CIA, and returns to Mexico to collaborate in the opening of restaurante Bresca in Mexico City as head chef. In 2012, He earns the prize of “young master” at the prestigious Millésime event in Mexico City. After that, Adolfo decides to make Guadalajara his home, and opens Allium in 2014, where the idea is to offer a cuisine of simple and rich flavors, based on produce and seasonality.



As a child, helping her grandmother Maria always demonstrated a keen interest for cooking. She enrolls at CESSA university in Mexico City, and while doing an internship at restaurant NOBU, she is invited to stay as a member of the kitchen brigade. This experience, reinforces her passion to work in a high demanding environment.After working at restaurants such as Huset and Sole in Mexico City, she meets Adolfo, who invites her to work at Allium, where she became chef de cuisine and later chef/partner
with Adolfo.