Toro Kitchen + Bar
Originating from Zacatecas, Mexico, Executive Chef Bazan studied Gastronomy and Business Administration in at the University of Durango. He has taken multiple courses in molecular gastronomy while working at “Puyol”, a world renowned restaurant in Mexico City. He has also practiced his culinary abilities in Emporium Hotels in Mazatlán, Mexico and in Mexico City. He then pursued his passion for Spanish cuisine by moving to Spain and working at Monastrell restaurant in Alicante, Spain, which holds 1 Michellin Star. He also worked at La Taberna del Gourmet, also in Spain, which holds 5 suns in the Repsol Guide and Michellin Guide. He teamed up with Gerardo De Anda, owner of Toro Kitchen and Bar, bringing his culinary art as the executive chef since February 2, 2017.