Chef Miguel Bautista, current executive chef and co-founder of vegetarian hotspot Vegan Planet Mexico in Cancun (arguably one of the healthiest restaurants in town), is utilizing his platform as a chef to raise awareness to the vegan lifestyle and philosophy. Boasting a menu that is completely free of animal products, he is proving to diners just how far creativity can take you as he showcases his fresh approach to dishes such as pizza, sushi, chilaquiles and burritos. He frequently incorporates superfoods into his menu items and offers gluten-free options to cater to a variety of dietary restrictions.
His vibrant, arts-driven hometown of Merida, located on the Yucatan peninsula in Mexico, heavily influenced his gastronomic interest and leanings, which led him to attend and graduate from the Los Angeles Mission College with a degree in Culinary Arts and Restaurant Management. During his time of enrollment, he represented his school in many U.S. competitions and was awarded several medals.
Between 2004 and 2006, he was employed as Chef de Partie (senior chef) in several high-end hotels, restaurants and cooking schools including Hyatt, Hilton, and P6 in the U.S. and Mexico.
Upon graduation, he found work as kitchen line manager at the Inn of the 7th Ray in the Los Angeles area. The eatery is well-known for its raw, vegan and vegetarian dishes and his time there had a profound impact on his culinary outlook. Following 2 years learning from the revered chefs there, he was presented with a chance to work as sous chef at a restaurant that focused on a fusion of American, Asian and French cuisines.
He also participated in the annual International Gourmet Festival held in the city of Puerto Vallarta, Mexico where he showed off his flair for French inspired platings as he represented California. He developed an interest in wines and viticulture, which landed him in the role of executive chef at Opolo Vineyards, which is acclaimed as one of the finest locations along California’s central coast.
Continued personal and social beliefs soon inspired him to focus strictly on vegetarian, vegan and raw foods. He founded his own company, Saborearte, in 2008 as a means to promote a lifestyle that can offer improved mental and physical health while taking an ethical stand for the rights and well-being of animals. He also drew on his wealth of knowledge to educate others about the benefits of gluten-free cuisine and cancer-preventing foods when he worked in Ribera, New Mexico at a camp set up for children with terminal cancer. His current work as co-founder and executive chef at Planet Mexico Vegan allows him to draw attention to the vegan philosophy while creating his sensational food.
