PRESS KIT
With a dedicated career focused on contemporary Mexican cuisine, Chef Odín Rocha joins Rosewood San Miguel de Allende to lead the innovative culinary concept of Pirules Garden Kitchen, where he will guide guests on a culinary journey that combines the rustic essence of the countryside with the richness of local ingredients in an environment that honors the region's rich cultural heritage.
Originally from the State of Mexico, Odín has established himself as a chef passionate about Mexico's gastronomic culture. From an early age, he was influenced by his grandfather's enthusiasm for food, who instilled in him the value of appreciating the origin of ingredients, exploring markets in search of the best produce, and savoring each dish. Unknowingly, these experiences shaped his destiny and were pivotal in his decision to pursue a culinary career.
After earning his degree in gastronomy, Odín's first major professional challenge was at Brasserie Lipp restaurant in JW Marriott Hotel Mexico City Polanco, where he worked under the renowned chef Jacques-Olivier, known for his expertise in high French cuisine. Starting as a kitchen assistant, Odín faced the challenges of professional cooking and the dynamic environment behind the stoves, which fueled his growing love for cooking daily.
In 2014, Odín changed course and joined Rosewood San Miguel de Allende, where he spent five years enriching his career and gaining knowledge in various areas of gastronomy, from bakery to banquet cooking. During this time, Odín played a crucial role in evolving the hotel's culinary offerings, actively contributing to the consolidation of Restaurante 1826, Luna Rooftop, and Agua. His determination, talent, and creativity led him to climb various positions, including chef of Luna Rooftop and chef of Restaurante 1826, continuously enhancing the hotel's culinary experience. His passion for cooking extended beyond the kitchen, as he trained over 100 interns during his tenure at Rosewood San Miguel de Allende, many of whom are now distinguished head chefs.
A transformative experience in Odín's career during this period was an internship at Le Chique restaurant with Chef Jonatan Gomez-Luna. Here, Odín delved into the importance of precision, perfection, and discipline in the kitchen, lessons that were key to shaping his culinary vision.
With a career that was beginning to shine, Odín accepted the opportunity to become the chef of Mezcal restaurant at Montage Los Cabos hotel. Over five years, Odín maximized his creative freedom, found his culinary identity, and developed his unique style of contemporary Mexican cuisine inspired by Mexico's markets and its vast products. As chef of Mezcal, he collaborated with renowned world-class chefs such as Dominique Crenn, the Rivera Río brothers, Jonatan Gómez-Luna, Óscar Torres, and Mauro Colagreco, broadening his horizons and enriching his gastronomic vision. The close ties he forged with Chef Colagreco led Odín to a residency at his three-Michelin-star restaurant Mirazur in France. At Mezcal, Odín understood the responsibility of running a restaurant and, thanks to his dedication, positioned it as a destination restaurant, surpassing the perception of merely being a hotel restaurant.
With another chapter closing, Odín decided to embark on a new adventure: returning to what he calls home, Rosewood San Miguel de Allende, this time to launch the hotel's newest culinary concept, Pirules Garden Kitchen. His culinary style, characterized by a deep respect for the product and the producer, aims to connect guests with the essence of the ingredients and tell stories that reflect Mexican culture and traditions by combining simplicity and authenticity with the freshest ingredients to create memorable experiences.
"Returning to Rosewood San Miguel de Allende is a privilege and an opportunity to share my passion for gastronomy. At Pirules Garden Kitchen, we want to show that honest, high-quality cuisine can surprise with its flavor and authenticity. Going back to the origin, to simplicity, using local ingredients and rustic techniques, will offer a unique and moving culinary experience." – Odín Rocha.
Odín finds inspiration in his country, his family, the land, and Mexican traditions. For him, each day is a new opportunity to cook and create. Besides his passion for cooking, he enjoys music, photography, and activities that allow him to connect with his family and capture special moments.
