Sheyla Alvarado

Chef Sheyla Alvarado’s culinary philosophy is deeply rooted in the conviction that sustainability is not merely a goal but an inevitable and essential approach, especially given Lunario’s location in the remote, agricultural Valle de Guadalupe. She embraces a profound humility before nature, believing that it is paramount to "step aside, humble ourselves and let nature speak to us." This ethos informs her entire operation, manifesting as a comprehensive, "360-degree approach" to sustainability that extends beyond ingredients to encompass ethical practices, community welfare, and environmental stewardship. Her ultimate aim is to create happiness through food, ensuring every dish reflects a conscious commitment to the planet and its people. The bedrock of Lunario’s menu is its unparalleled commitment to hyper-local sourcing and traceability. An impressive 90% of the vegetables for its seasonal, plant-forward tasting menus are cultivated at Lunario’s sister farm, Finca La Carrodilla, which also supplies dairy, lamb, goat meat, honey, and olive oil. Proximity to the Pacific Ocean (just 10-15km away) allows for direct collaboration with local fishers for abalone and lobster. This dedication to "appreciating what the land gives us" is further exemplified by the wine pairings exclusively from the local La Lomita winery, intrinsic to Lunario’s origins. Alvarado consciously limits the sourcing radius to a mere 50km, a significant step that involved courageously eliminating beef from the menu to align with her vision. This rigorous local focus not only ensures freshness but also actively supports the Valle de Guadalupe's economy by empowering and fairly compensating local producers, a responsibility she deeply values. Beyond the plate, Alvarado's philosophy embraces robust environmental stewardship and community engagement. All organic waste from the restaurant is composted and returned to Finca La Carrodilla’s soil, forming a closed-loop system. Lunario implements advanced waste management, including enhanced recycling, and innovative initiatives like creating preserves from leftover products. A biodigestor system manages fats and waters, and an aquifer system cleans and reuses water for irrigating olive trees, vineyards, and fruit trees, critical in a water-sensitive region. Furthermore, Chef Alvarado champions her team through profit-sharing, career development, and training, and involves them in culinary fundraising events supporting social causes. This holistic vision ensures that every decision generates a positive impact, fostering growth within the local community and setting a precedent for future generations of culinary professionals, embodying her belief that "the true talent is doing the best with what you have." Chef Sheyla Alvarado's signature approach at Lunario is characterized by a refined, minimalist aesthetic and an unwavering dedication to seasonal, hyper-local ingredients. Her technical mastery transforms the bounty of Valle de Guadalupe into sophisticated 6 or 8-course plant-forward tasting menus that change monthly, a bold move in a region historically dominated by family-style dining. Alvarado's plating style is noted for its "minimalist, colourful" presentation, designed to highlight the natural beauty and inherent flavors of the ingredients. Her culinary philosophy dictates an adaptive and creative use of whatever the land and sea provide, embodying the belief that "the true talent is doing the best with what you have." This means dishes are crafted with a deep appreciation for the region, leveraging their own farm's produce, local seafood, and carefully raised meats like lamb and goat, while also offering robust vegetarian and vegan options. Her commitment extends to preservation techniques, ensuring peak-season ingredients, such as tomatoes, can be enjoyed beyond their typical harvest window. Signature dishes exemplify this approach, with examples including a delicate "squash tamal in a vine leaf" and "grilled octopus with seaweed and mushrooms," both showcasing her ability to create profound flavor experiences that often do not rely heavily on traditional proteins, elevating humble produce to fine-dining standards. The menu consistently features "a vegetable, a masa, and something from the sea," forming a cohesive narrative of the Valle de Guadalupe’s culinary identity.

Career

• Chef at Tras Lomita, Valle de Guadalupe
• Stagiaire at Cosme, New York
• Stagiaire at Sud 777, Mexico City
• Stagiaire at Mirazur, France