Victor Toriz

Chef Victor Toriz's culinary philosophy is deeply rooted in a minimalist yet profoundly evocative approach. He champions the principle of "less is more," crafting dishes that are "deceptively simple" but resonate with complex flavors and cultural references. His core ethos centers on culinary honesty, prioritizing the intrinsic quality of ingredients and the integrity of taste over mere visual spectacle. While his cuisine at Gaba is not strictly traditional Mexican, every creation is meticulously designed to "FEEL Mexican," incorporating an ingredient, technique, or flavor that respectfully nods to his heritage and the country's rich gastronomic tapestry. This approach is intrinsically linked to his personal history; he draws inspiration from his childhood memories and the comforting foods he grew up eating, such as barbacoa, esquites, and mole. This personal connection transforms each dish into a narrative, evoking a shared gastronomic memory from a distinctive, minimalist perspective. Toriz's commitment extends to responsible ingredient sourcing, where he diligently seeks out "what’s best at market" and changes his menu seasonally to ensure peak freshness and availability. He particularly values discovering and utilizing unique local ingredients, such as ayocote beans, demonstrating a keen eye for often-overlooked treasures. Beyond the plate, Chef Toriz envisions Gaba as more than just a restaurant; it is a space designed to foster community and genuine human connection. He aims for a dining experience where plates are shared, conversation flows, and the act of eating transcends mere sustenance to become a source of collective happiness. Ultimately, his vision for Gaba is to establish it as a "classic" institution, one that not only excels culinarily but also serves as a "creative institute" and a "semillero de innovación y aprendizaje," fostering the growth and development of his collaborators and the next generation of chefs, thereby contributing to a better culinary world and, indeed, better human beings. Chef Victor Toriz's signature approach is characterized by a sophisticated simplicity that belies profound technical mastery and inventive flavor combinations. He crafts a "judiciously composed menu" where "less is more," allowing the inherent quality of ingredients to shine. His technical prowess is evident in his meticulous preparation, from the calming precision of filleting fish to his innovative use of an ingredient like cilantro, utilizing it from root to flower and seeds to create a unique XO sauce. He employs techniques like grilling and brining to enhance textures and flavors, always seeking "comforting and appropriate complements" for his market-best produce. His plating and flavor profiles are "bold, inventive," yet rooted in an "exciting yet approachable style." Toriz masterfully blends seasonal inspiration with subtle references to traditional Mexican flavors, ensuring each dish "FEELS Mexican" without being overtly conventional. He’s not afraid to introduce unexpected twists, such as an "Asian twist" in his mussels dish with honey, cinnamon, and ginger, or incorporating dashi and soy into his cilantro XO sauce. This results in creations that are both familiar and novel, stimulating the palate with elegant contrasts. Among his most celebrated signature dishes are the **Pezcuezo de cordero** (Lamb Neck), a preparation inspired by traditional barbacoa and enriched with hoja santa. His **Paté with jamaica** showcases his ability to transform a sensory memory into an innovative dish. The **Mussels in a dark aromatic tomato broth with ayocotes**, featuring rare ayocote beans and an Asian-inspired sauce, is a testament to his creative ingredient pairing. Perhaps most emblematic of his minimalist genius is the **Cucumbers** dish, utilizing various cucumber varieties prepared through grilling and brining, elevated by his house-made cilantro XO sauce—a dish celebrated for its freshness and delicious complexity. Other notable dishes include crispy tripe with Ocosingo cheese and roasted beet, and perfectly seared sweetbreads with a creamy chileatole sauce, highlighting his skillful approach to offal.

Career

• Chef at Bestia, Los Angeles
• Chef at Here's looking at you, Los Angeles
• Chef at Arca, Tulum
• Chef at Emilia, Mexico City
• Executive Chef & Partner at Gaba, Mexico City