Alfredo Villanueva Ulloa

Chef Alfredo Villanueva Ulloa's culinary philosophy is deeply rooted in a vision he describes as "organic and community-driven," mirroring his approach to life itself. At the heart of his ethos is "cocina de proximidad," prioritizing extreme local sourcing and seasonal ingredients. He champions the principle that "sencillez es elegancia" (simplicity is elegance), advocating for an approach where the natural quality of the product shines without excessive manipulation or over-condimentation. This commitment extends to a profound respect for the environment and sustainability, evident in Villa Torél's practices like water reuse, waste separation, composting, and glass/cardboard recycling, explicitly avoiding techniques like sous-vide to eliminate plastic use. His ingredient sourcing is meticulous and highly ethical. Villanueva ensures his menu adapts seasonally, actively opposing the exploitation of species like octopus and strictly adhering to fishing and seafood quotas. Vegetables are harvested from Villa Torél's own gardens or procured from nearby, trusted suppliers. He seeks out lesser-known products and works closely with local fishermen, such as Aarón El Mambo, to source unique catches like an 80 kg opah. A fundamental aspect of his marine product handling is the collaboration with Ezequiel Hernández of Jamat, who has educated the team on the Ikejime sacrifice technique, which significantly enhances the final quality of the fish and other seafood like clams, oysters, and abalone. Villanueva's overarching vision for Villa Torél transcends mere gastronomic acclaim. While proud of the restaurant's growing reputation and accolades (including being recognized among Latin America's Best Restaurants), his true ambition lies in the continuity and stability of the project. He aims to ensure his employees achieve higher incomes and feel a deep sense of pride in their daily work, fostering a collaborative and valued team environment. Personally, he reflects on finding a high quality of life and happiness, stating his ambition is to "keep happy, not for money," underscoring a holistic, responsible, and deeply humanistic approach to his craft. Chef Alfredo Villanueva Ulloa's technical mastery is characterized by a foundational reverence for elemental cooking, primarily through "fuego directo" – direct fire. His hot kitchen at Villa Torél is centered around the parrilla (grill), where he expertly utilizes olive wood and vine shoots (sarmientos) as fuel, imparting distinct, nuanced smoky flavors to his dishes. He eschews technological devices and modern techniques like vacuum cooking, opting instead for a more rustic, honest, and environmentally conscious methodology. His approach to flavor and plating emphasizes an elegant simplicity, where ingredients are not over-condimented or overworked, allowing their inherent qualities to be the focal point. This results in clean, direct flavors that celebrate the integrity of each component. Villanueva's versatility with ingredients, particularly seafood, is evident in his diverse preparation methods: products are utilized fresh, cured, smoked, roasted, confited, or fermented. Marine items are specifically handled either fresh, briefly cooked, smoked, tempered on the grill, or placed directly onto the embers. Among his most legendary signature dishes, which beautifully exemplify his "sea and land" philosophy, are the "berenjenas asadas con pesca ahumada" (roasted eggplant with smoked fish), "atún o jurel con ruibarbo" (tuna or yellowtail with rhubarb), and the strikingly original "mejillones en escabeche con macha de hormiga chicatana" (pickled mussels with chicatana ant paste). Other notable creations include a "pato en 3 cocciones" (duck cooked in three ways), "lomo wagyu" (wagyu loin), and a comforting "arroz meloso con mariscos" (creamy rice with seafood). He has also garnered fame for a seemingly simple yet profoundly executed dish, described as "la mejor zanahoria que has probado en tu vida" (the best carrot you've ever tasted), highlighting his ability to elevate humble ingredients to an extraordinary level.

Career

• Chef Propietario at Villa Torél, Valle de Guadalupe
• Chef Propietario at Romero y Azahar, San Pedro Garza Garcia
• Chef Propietario at Botanero Santa Lucia, Monterrey