A chef with great inspiration in the gastronomic diversity and the vast availability of ingredients that exist in his culture.

He is originally from Santa María Huatulco; a special place on the coast of Oaxaca where the consumption of different fish and seafood is part of the daily culinary habits of the community. Since he was little he has been involved in the flavors of the sea and the exuberant nature that surrounds that region of fertile lands rich in ingredients.

As the years went by, his interest discovering new flavors and techniques led him to study gastronomy and do his professional internship at Áperi in San Miguel de Allende, Guanajuato; an extraordinary place with avant-garde cuisine where he learned new disciplines with chef Mateo Salas.

For 5 years, chef Uriel García was able to demonstrate with ease and freedom all his skills and abilities as head chef at Origen Oaxaca restaurant; but currently he is discovering new paths and writing his own story in Xaok.