Chef Marcela Bolaño

A prominent figure of the restaurateur atmosphere of San Miguel de Allende, Chef Marcela Bolaño is also well known for her outstanding appearance in TV Program, Top Chef Mexico. She is CEO of MB Catering by Design, also in San Miguel de Allende.

Self taught in the kitchen, Marcela has also worked as sous chef and executive chef in a number of different private events for celebrities and personalities, such as Jennifer Aniston, Elaine Pope, Filippa Giordano, Madonna and luxury brands like Chanel & Ed Hardy, amongst others. In 2013 she worked as executive chef at restaurant Como in Polanco, Mexico City, and has been a culinary consultant to restaurants like Omilos in Greece. Likewise, she has a wide experience designing menus and organizing banquets for restaurants like Paradiso Gourmet and Sirena Gorda.

Under the premise of offering a “cuisine with accents”, Marsala, of Chef Marcela Bolaño, is a restaurant that takes the character of the ingredients to their maximum expression on the table. Informal, yet finely structured, its decoration makes one feel like a guest to a home where delicious dishes are being created. Marsala is the manifest of a simplicity philosophy, respect for the products and the diners, crowned with a superb service, with no pretentions and accurate in every detail.

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.