Bernard de Villèle, general director of The St. Regis Mexico City, announced the appointment of Chef Olivier Deboise Mendez as chef de cuisine of J&G Grill Mexico, effective August 1.
"We are thrilled to welcome the talented Franco-Mexican Chef Olivier Deboise Mendez, who—alongside the extraordinary team at J&G Grill—will continue to create one-of-a-kind culinary experiences for guests and diners," de Villèle says. "We are confident that Chef Olivier’s passion, world class culinary training and extensive knowledge and experience will bring a unique Mexican spirit to new and longtime fans of J&G Grill.”
Chef Olivier began his career in 2001, training in some of the most prestigious kitchens in France, such as L’Étrier at the Royal Barriere Hotel in Deauville alongside Chef Eric Provost, and Le Candille at the Le Mas Candille Hotel in Mougins with Chef Serge Gouloumès, both Michelin-starred restaurants.
After nine years in Europe, he returned to Mexico to work with Jerry Cendejas and Jorge Martinez at Anita Li, a top restaurant in Guadalajara’s new culinary world. Prior to arriving in Mexico City, Chef Olivier was part of the esteemed team at Relais & Châteaux’s property Imanta Resort in Punta Mita.
"I am proud to join the J&G Grill family, which is known to be one of the best hotel restaurants in Mexico," Deboise Mendez says. "Being part of this team, renowned for its exceptional culinary performance, will drive me to further explore the world within Culinary Concepts. I’m not only excited to create dishes that represent the best products available in Mexico City, but also to incorporate my own personal style, where guests can soon find new pairings to accompany classics, such as the already-famous Avocado Pizza."
Since opening in 2012, J&G Grill has been honored with numerous awards and recognitions, including the Award of Excellence for two consecutive years from Wine Spectator, TripAdvisor’s International Award of Excellence and Best Restaurant in a Hotel in the Gourmet Awards from Travel + Leisure Mexico.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.