Who is Lalo Plascencia?

Chef and gastronomic researcher and founder of the Community of Research and Innovation in Mexican cuisine CIGMexico.

Eduardo "Lalo" Plascencia is the founder of CIGMexico, the largest community dedicated to research and innovation in Mexican cuisine with affiliates in 7 cities in Mexico and more than 100,000 people in its digital community with a potential global reach of 4.2 million.

He holds a degree in gastronomy from the Universidad del Claustro de Sor Juana (CDMX, Mexico), with honors for academic excellence. He later graduated from the Ferran Adrià Chair of Culture and Food Sciences at the Camilo José Cela University (Madrid, Spain).

He has been a teacher and lecturer at the most relevant institutions in the field of gastronomy, including the Basque Culinary Center (2013, 2015, 2018), GASMA Universidad (2015), and the Universidad de Cádiz in Spain (2021, 2022).

While in Mexico, he was a professor at the Colegio Gastronómico Internacional (Guadalajara), the Colegio Culinario del Sureste (Mérida), and the ITAB Centro de Formación Gastronómica (Monterrey), where he became the academic director. He held a position as a postgraduate professor in Research Methodology and Mexican Cuisine at the International Gastronomic College (Guadalajara).

He has participated as a qualifying judge in numerous national and international gastronomic competitions, one of the most significant being the Latam 50 Best Awards guides (2013-2016).

In 2017 he was named #11 of the top 100 efood influencers in Spain.

In 2019 he was named by Excelsior newspaper as "The chef who has revolutionized the way to understand Mexican gastronomy" for his academic work and dissemination of cuisine in the world.

In 2020 he received the RESILIENCE 2020 recognition (Food & Travel magazine) for digital content generation during the COVID-19 pandemic.

Since 2014, he has been both founder and president of the Center for Gastronomic Innovation CIGMexico, the first space in Mexico dedicated to the R+D+I of Mexican cuisine and its worldwide dissemination on digital platforms.

His Universo Cocina Mexicana AMAYA system project (Cádiz), features tasting menus of Mexican dishes with sherry wines under the name #sherryMX. At the same time, he studies, analyzes, organizes, and disseminates the methods and techniques of traditional Mexican cuisine.

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