A PASSION FOR GOOD TASTE.

Jorge Lijangos chef at Nobu  

LOCATION

MEXICO

NAME

JORGE MIJANGOS

OCCUPATION

CHEF AT NOBU

 

Favorite Wine :

Reserva Torrontés

Altitude :

1,800 Meters / 5,900 Feet

  map Mexico

 

Jorge Mijangos - Chef at NOBU, MEXICO CITY


What can we say about Nobu that has not already been said? Extremely innovative, its cuisine is considered to be the New Japanese Cuisine. The fusion of a gastronomic heritage with the talents and sensitivity of Founder & Chef Nobu Matsuhisa has for the creation of this special and modern cuisine which is inspired by a modest philosophy: Simple techniques to create great dishes.

Fabio Viviani

Jorge Mijangos, Executive Chef at Nobu Mexico, started his career when he was invited to work at Nobu Miami, alongside Nobu Matsuhisa.

He got to know the concept and mind-set behind combining flavours and textures with Asian and Latin American ingredients. He worked at Nobu Miami from 2001 to 2004.

Taking a break to experiment with other styles of food, Jorge opted for French cuisine and went on to work with Chef Daniel Boulud at Café Boulud Palm Beach. This renowned chef asked him to take part in the opening of Café Boulud at the Wynn Casino in Las Vegas in 2005, seeing Jorge’s experience as an asset to his gastronomic style.

breakfast

Acknowledged by world-famous Chef Joel Robuchon, who has been awarded numerous Michelin Stars, Jorge was invited him to work alongside him at Mansion MGM Casino in Las Vegas. Subsequently, Chef Nobu Matsuhisa invited Jorge to work with him once again, offering him the opportunity to participate in the opening of Nobu Bahamas. His passion for Japanese food reignited, he decided to return to the person with whom he started his career. He worked at Nobu Bahamas from 2006 to 2009.

Chef Nobu Matsuhisa offered Jorge the position of Executive Chef at Nobu Mexico City when he opened, thus allowing him to return to his roots and infuse his food with the love he has for his country of origin and its culture.

 

Epi-curious

Epi-curious Epi-curious

Red snapper escabeche

with Yuzu Honey

Mexico meets Japan in this signature dish from Chef Jorge Mijangos. Sour Japanese yuzu is used to “cook” the red snapper, ...

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