Chef Miguel Bautista

Chef Miguel Bautista

As the current executive chef and co-founder of Cancun’s vegetarian mecca Vegan Planet Mexico (which may just be the healthiest spot in town), Miguel Bautista is taking advantage of his role as chef to bring consciousness to the vegan philosophy through his sensational food.  His unique spin on dishes from sushi to burritos demonstrates his ability to successfully and creatively craft a menu free of any animal products.  His holistic approach to cuisine often includes superfoods, and gluten-free dishes are highlighted as something to savor.

His passion for cuisine began while growing up in the artistically dynamic city of Merida, Mexico which is found on the beautiful Yucatan peninsula.  He enrolled in the Los Angeles Mission College and graduated with a degree in Culinary Arts and Restaurant Management.  While he was still in school, he participated in many U.S. competitions representing his college and came away with several medals.

Chef Miguel Bautista

His varied professional background has certainly influenced his culinary style.  He first worked for some exclusive hotels and restaurants including Hilton, Hyatt and P6 in Mexico and the U.S. as a chef de partie, or senior chef.  He then became the kitchen line manager at the Inn of the 7th Ray in the Los Angeles, where he was exposed first-hand to the power of its raw, vegan and vegetarian menu items and the impact that this type of food can have on a person’s life.  After soaking up the knowledge the chefs there imparted on him, he moved on to a job as sous chef at an eatery that presented a unique fusion of American, Asian and French cuisines.  

Attending the annual international Gourmet Festival held in Puerto Vallarta, Mexico presented a chance to showcase his impressive culinary strength in French inspired dishes.  A growing enthusiasm for wine eventually took him to California’s central coast, where he became executive chef at the esteemed Opolo Vineyards.

His strong personal beliefs and empathy for animals and their well-being pushed him to specialize in raw, vegetarian and vegan foods.  In 2008, he established his own company called Saborearte, which was designed to encourage the vegan lifestyle and the physical and mental benefits it can offer.  He continues to highlight the vegan philosophy through the remarkable food he creates as the co-founder and executive chef at Planet Mexico Vegan.