LATIN SOUL · WELLNESS KITCHEN · DUBAI AND BEYOND
Private dining, corporate wellness and menu development by Chef Aglo. Bold Latin flavor, modern wellness and food that feels good after.
For families and hosts who want food that nourishes as beautifully as it impresses. Mediterranean and Latin wellness, tailored to your family. Fish, seafood, chicken, meat or plants, every menu is tailored to your wellness goals.
Hands on sessions and team tastings on how food fuels the workday: high protein, low sugar, gut health and functional ingredients for focus and energy. Perfect for wellness weeks, offsites and team building.
For restaurants, hotels and cafes adding wellness or Latin dishes that sell. From concept and recipes to kitchen training, by a chef who has opened and run restaurants himself.
Every menu built around the client’s goals, with any protein: fish, seafood, chicken, meat or plant based.
Desserts and drinks with real sweetness, no refined sugar.
Breads, pastas and bakes without gluten or compromise.
Satisfying plates built for strength and recovery.
Ingredients chosen for energy, focus and immunity.
Ferments, fibre and balance for better digestion.
Vegetables at the centre, protein your way.
Creamy, rich and lactose free, from cheeses to sauces.
Mexican and Latin flavors in every kitchen.
Mexican and Latin chef in Dubai, from traditional to elevated street food.
Mexican food is my first language. I opened my first restaurant in Mexico at 17, and I’ve cooked Mexico every way since: traditional recipes passed down at home, modern Mexican for restaurants and elevated street food for parties and brands. Today I bring it to your table, your event or your menu.
From taco nights to elevated tasting menus, for homes, events and venues.
Tacos, tostadas, elotes and antojitos reimagined for parties, activations and launches.
New Mexican and Latin dishes for restaurants, hotels and cafes, from concept to kitchen training.
"The best table isn't the one with the finest linen. It's the one no one wants to leave."
I opened my first restaurant in Mexico at 17. Before that, a year in Australia taught me to cook with my hands and my instincts. I studied marketing and culinary arts, then natural wellness nutrition in New York and Texas, including the Natural Epicurean Academy in Austin.
Back in Mexico I founded three concepts: a gourmet burrito restaurant, a cold pressed detox program and a wellness restaurant chain that grew to 14 locations in six cities, from Mexico City and Guadalajara to Tulum.
Today I'm based in Dubai, where I've curated high end restaurant openings and cooked privately for families. Now I cook as Chef Aglo: private tables, wellness workshops and menus for hospitality groups. Food that brings people together and leaves them feeling better than when they sat down.
Profile on Mexican cooking from Dubai
