Three Culinary talents shine in the 2025 Michelin Guide

In 2025, three students trained at Culinary received one of the highest honors in the gastronomic industry: a spot in the 2025 Michelin Guide, a global benchmark that distinguishes the best restaurants and chefs on the planet.

Awards: more than just an accolade, a commitment to excellence

• José Figueroa, chef at Carmelita, Molino y Cocina (Tijuana, BC), was honored with the Bib Gourmand, an award that recognizes establishments offering the best value for money. This award celebrates kitchens that achieve a perfect balance between flavor, technique, and accessibility for the diner.
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• Reyna Venegas, Culinary graduate and chef at Restaurante Amores (Tecate, BC), received recognition in Selected Restaurants – Good Cooking, a distinction that highlights offerings that stand out for their creativity and authenticity. This merit is shared with Marcelo Hisaki, chef and instructor at Culinary, who co-leads this project with Venegas, honoring local cuisine with an innovative approach.
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• Ruffo Ibarra, chef at Oryx (Tijuana, BC), who began his professional training at Culinary, also received a mention in Selected Restaurants – Good Cooking, confirming his place as a benchmark in the Baja California gastronomic scene.

The restaurants: identity, tradition, and contemporary vision

• Amores has earned its place for its unique approach: a menu that changes daily and is built around the local ingredient. The experience combines surprise, technique, and sensitivity toward the product, offering everything from Pacific sole with herb pipián to lamb barbacoa on a sope with beans.
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• Oryx, in Tijuana, reflects the essence of Mexican cuisine with a contemporary touch. Its industrial-style atmosphere is paired with an extensive menu that ranges from seafood to grilled cuts and creations like crispy sea bass with onion purée or the iconic churros with bourbon ice cream.
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• Carmelita, Molino y Cocina, inspired by Chef José Figueroa’s grandmother, honors corn as its core ingredient. Here, it is nixtamalized and ground in-house, bringing to life tortillas, tacos, tamales, and chilaquiles that preserve tradition while elevating it with a personal touch.

Culinary Pride

For Culinary, seeing its students and faculty recognized in the Michelin Guide is a source of pride and a reflection of its commitment to academic excellence. These achievements confirm that the comprehensive training offered by the institution prepares its students not only to excel in the most demanding kitchens but also to showcase Mexican gastronomy to the world with identity and creativity.

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