chef daniel manzano

Born in Tlaxcala, México, Daniel manzano Flores has been Chef de Cuisine at C-Grill restaurant at Thompson Hotel Playa del Carmen since 2015. He is the person responsible for creating innovative menus that captivate the guests and travelers that arrive to this exclusive boutique hotel in the Mexican Caribbean.

Daniel Manzanao Flores stidied Gastronomic Arts in Puebla, where he began his professional journey working for hotels and important restaurants in the city of Puebla, renowned for its traditional gastronomy, based on sauces and mole. Later, chef Manzano moved to Mexico City, where he began collaborating with important chefs like Pedro Abascal and Enrique Olvera, to name a few. During this time, he had an idea that would define a great part of his own style: giving traditional Mexican cuisine a bit of a twist.

His trayectory has granted him awards such as Cook of the Year in Puebla, under the theme “Moles y Camote”, given by the State of Puebla. He also received the 1stPlace in a pastry competition called “Chocolate & Technology”, also in Puebla. Chef Manzano Flores has participated in several workshops in many national institutions.

He is currently developing a new restaurant in Mexico City that will open during the first half of 2018 at the same time he is Sigma Foodservice’s corporate chef in the protein area, where he also has the opportunity to continue living close to the area. of production and where it has an open space to continue the investigation.

He was selected by the El Norte newspaper of Grupo Reforma as one of the outstanding chefs for 2013. His evolution has led him to be part of the gastronomic movement of the Mexican Northeast, proof of this is belonging to the Parallel Collective, in which he plays today as president, creator of the first International Gastronomy Forum that took place in the City of Monterrey in 2014, 2015 and 2017.

He was called “The Meat Master” and “The Meat Guru” in the September and October 2016 editions by the Residente and Food & Travel magazines respectively. Dante does not offer “meals” offers experiences, is actively involved in each of the details of your restaurant, offers cozy spaces, music that is enjoyed and unforgettable flavors.