“Santanera is the clear example of work, perseverance, patience and dedication, with the objective of giving an experience to every sip... they have succeeded without a doubt! Elegant + subtle + personality + flavor.”
Chef Jonatan
Gómez Luna
Chef Jonatan
Gómez Luna
Today, Le Chique is among the best restaurants in Mexico; Winning several awards and recognitions such as: Winner of the Iron Chef Canada 2012 by Hot & Spicy Festival in Toronto; Travel + Leisure Awards, "The Best of the Best" (2014 and 2016), "Best Tasting Menu" (2012 and 2015), "Best Art to the Plate" (2013) ”Best Hotel Restaurant” (2016) and Restaurant of the Year (2014) by Millesime México, as well as being recognized by The Daily Meal as one of the 100 best restaurants in Latin America; Also it has been awarded with the prestigious Five Diamonds Award by AAA.
During 2015, Jonathan received the Rising Star Chef Award from the Mexico City Wine & Food Festival and was invited to participate in different top-level gastronomic destinations such as Madrid, London and Paris as part of the #VenaComer initiative by the Tourism of Mexico, which led to his participation in a book that celebrates the compendium of these meals. One of Le Chique’s latest recognitions was to be awarded by The Academy of The World’s Best Restaurants including it in The Diners Club 50 Best Discovery Series, a list highlighting what is considered "the next generation of culinary destinations."
“Santanera is the clear example of work, perseverance, patience and dedication, with the objective of giving an experience to every sip... they have succeeded without a doubt! Elegant + subtle + personality + flavor.”
“I usually don´t drink tequila because I don't like the aroma, its too strong. I didn't want to try Santanera but they insisted. It is one of the few, perhaps the only one, that I've tried and truly liked.”
Chef Diego Telles
Chef Diego Telles
Diego Telles is chef and owner of the restaurant Flor de Lis, located in Paseo Cayalá, in Guatemala City. His culinary style is characterized by mixing ancestral techniques with modern cuisine. During his career he has taken internships at two of the best restaurants in the world: Mugaritz in Spain and Noma in Denmark.
In 2010 he worked in the kitchen of Enoteca Toscana in Guatemala, that same year he become executive chef at the Reunion Golf Resort and in 2012 he made the leap to Noma in Denmark, rated by critics as the best restaurant in the world.
During the year of 2013 he decided to present his own gastronomic proposal and opened the doors of Flor de Lis, which remains until today with an innovative proposal that has managed to conquer the taste of its visitors.
“I usually don´t drink tequila because I don't like the aroma, its too strong. I didn't want to try Santanera but they insisted. It is one of the few, perhaps the only one, that I've tried and truly liked.”
“I remember the first sip of Santanera perfectly, it was a real surprise, a discovery, an awakening of the senses. A fresh sensation with a dry background, unique aromas. Then came a single thought: this is how the tequila must be ... It just makes sense”
Chef Emanuele Olivero
Chef Emanuele Olivero
Born in Cuneo, Italy, in the Piamont region, Emanuele Olivero, after completing his professional studies in gastronomy, moved to Mexico to pursue a professional career. In the late 90's he moved to Los Cabos, where he worked in different places and opened restaurants whose menu was designed completely by himself.
At La Deriva Restaurant, each plate expresses tradition and innovation, at the same time offering the highest quality local Baja Californian products. For chef Emanuele, the key to a good meal is the freshness of the ingredients complemented by ancestral techniques which characterize all his dishes.
“I remember the first sip of Santanera perfectly, it was a real surprise, a discovery, an awakening of the senses. A fresh sensation with a dry background, unique aromas. Then came a single thought: this is how the tequila must be ... It just makes sense”
“I like to think that God is in the details and I love to be the witness of works that are done with such passion that they are pure pleasure. For me the experience with Tequila Santanera, from opening the package to the aroma and flavor was that, a constant tribute to the passion for details and the pleasure of living.”
Designer Eduardo García
Designer Eduardo García
Eduardo García "Santo" was born in the city of Culiacán, Sinaloa on July 3, 1976. He graduated as a Industrial Designer from the Autonoma University of Guadalajara.
With his work he has worked his way through industrial design, with projects ranging from exhibitors and stands, to furniture, electronics, faucets, fashion, etc. He is the co-founder of the company Santo & Jean already based in New York, same that currently precedes. His work has been exhibited in cities such as London, Paris and New York; Has also been published in dozens of pieces of international media. In 2012 he won first place in Dimueble, later in 2013 the Golden A’design Award in Milan, Italy, with his “Butterfly” chair.
“I like to think that God is in the details and I love to be the witness of works that are done with such passion that they are pure pleasure. For me the experience with Tequila Santanera, from opening the package to the aroma and flavor was that, a constant tribute to the passion for details and the pleasure of living.”
“Personally I am a Mezcal kind of a guy, however, as soon as I opened the bottle with that magnificent presentation I perceived the aroma and my senses became alert, I knew I had something good on my hands and I could not wait. Tequila Santanera is fresh, unique and truly captivating. I certainly had not tried something like that before and I can say that I am keeping it.”
Photographer Jvdas Berra
Photographer Jvdas Berra
With just 30 years of age and five years of practicing fashion photography, Jvdas Berra is one of the most renowned and outstanding new fashion photographers in Mexico. Jvdas Berra has used the ephemeral condition of fashion to create an artistic imagination that fuses the commercial with the artistic, and breaks with the conventional.
The young photographer born in Veracruz on January 23, 1987, of Mexican father and Italian mother, developed his taste for photography and for the perfect aesthetic since he was little, surrounded by fashion magazines where he met the work of Tim Walker, Mario Testino and Mert & Marcus, among others.
With studies in drawing and painting, cinematography, and three science fiction books published before reaching the age of 20, Jvdas Berra decided to take on fashion photography in 2012, and from then on his promotion has been accelerated. He has worked for prominent Mexican fashion designers such as Benito Santos and Gustavo Helguera and his work has been published in magazines such as "Vogue", "Elle", "Marie Claire", "Glamour", "Nylon" among others.
“Personally I am a Mezcal kind of a guy, however, as soon as I opened the bottle with that magnificent presentation I perceived the aroma and my senses became alert, I knew I had something good on my hands and I could not wait. Tequila Santanera is fresh, unique and truly captivating. I certainly had not tried something like that before and I can say that I am keeping it.”
“Santanera is a tequila with a peculiar essence. It´s the music, its place of origin and the love and enthusiasm used to produce it. I can only say that it is one of my favorites because of its simplicity and perfection.”
Mixologist Osvaldo Vázquez
Mixologist Osvaldo Vázquez
Mixologist and beverage manager at Auberge Resorts Collection in Chileno Bay Residences & Resort to which he joined after leading various resorts and luxury hotels in Los Cabos, including The Cape, The Resort at Pedregal and the former Nikki Beach. In 2015, he was one of the 11 Grand Prize winners at the G'Vine Global Bartender Challenge.
Vazquez prides himself on using seasonal ingredients, often homemade. He launched his own line of aged bitters inspired in Mexican flavors, called Bitter and Barrel, now used all over the world. Holds weekly tastings around the world, including the Agave Experience, where he takes the guests on a journey through tequila, mezcal and other regional agave liqueurs. Owns a bar with Chef Benito Molina in San Jose del Cabo called La Revolución.
“Santanera is a tequila with a peculiar essence. It´s the music, its place of origin and the love and enthusiasm used to produce it. I can only say that it is one of my favorites because of its simplicity and perfection.”