Zapopan, Jalisco; October 22, 2025. – The Guadalajara campus of theUniversidad Panamericana , welcomed renowned chef Kisko García, who shared his experience, creativity, and passion for Andalusian cuisine with students in the Gastronomic Business Management program through a demonstration class.
Chef Kisko García was the first chef in Córdoba to earn a Michelin star for his restaurant Choco, an accolade he has held for 14 years along with two Repsol Suns.
During his visit, he prepared an Andalusian escabeche, a time-honored technique reinterpreted with a contemporary twist through the use of vegetable juices that add freshness and subtlety. In his demonstration, he used ingredients such as cucumber, yogurt, and tomato, showing how tradition can engage with innovation.
The Importance of Family Roots in His Journey
Chef Kisko shared that behind his achievements are his parents, who have dedicated their lives to making his restaurant, Choco, a well-known establishment. He expressed feeling deeply enriched and grateful as he acknowledged the work his family has done over the past fifty years and the legacy they have passed on to him.
“I’m here to share who we are and what we can contribute to the world of gastronomy through our humility and our knowledge,”said the chef, highlighting the importance of his family roots as the driving force behind his career.
During his talk, Chef García reflected on how cuisine evolves alongside society, history, and cultural context. He noted that Andalusian cuisine has undergone a profound transformation over the past decade, driven by a freer and more creative Spain.
Pursuing Excellence with Passion
As a leading figure in Andalusian haute cuisine, Kisko García shared his professional aspirations, including his goal of earning a second Michelin star, always guided by a commitment to excellence and hospitality.
He acknowledged that there is pressure along that path, but believes that this demand drives chefs tomaintain high standards for their customers. He also encouraged students at the Universidad Panamericana to set ambitious goals, to strive to improve every day, and to contribute to the development of Mexican cuisine, which, he said, will experience a major boost following the arrival of the Michelin Guide in the country.
UP's Commitment to Culinary Education
Through activities like this one, in which Mexico’s future chefs have the opportunity to interact with world-class professionals, theUniversidad Panamericana reaffirms its commitment to the well-rounded education of its students.
These spaces not only broaden their technical and cultural knowledge, but also foster creativity, innovation, and the pursuit of excellence—fundamental pillars of the institution’s educational model.
Learn more about the School of Hospitality: https://www.up.edu.mx/educacion-universidad-esdai/
