Our Chef

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JULIO CESAR CASTILÓN PÉREZ

“I am proud of our gastronomical heritage because of what it represents along our history of a cuisine that must make us happy because of the great contribution to the international culinary art.”

Originally from Puerto Vallarta, Julio Cesar Castillón Pérez was born in a practically all culinary surrounding along with the founding of the then, Gaby´s, a Mexican fast food, in 1989. “It was a time in which downtown Vallarta was full of life and all the government offices, banks and stores were concentrated in the center of the city, thus, in its first stage, this Mexican fast food was becoming famous even offering the traditional three course meal like many small restaurants called “fonditas” did.”

Although his academic university formation is lawyer, from the UNIVA in Puerto Vallarta, his vocation for the kitchen was never interrupted. “Some time ago, in Puerto Vallarta, there was olny one technical career in gastronomy, so I has to wait to study my carrer that I am about to finish after my carrer as a lawyer”

For many years, he took professional courses on Italian, French and Mexican cuisine, bakery, administration and cost among others. He also been the assistant to re known chefs and worked in like La Palapa.

Julio is a young dynamic chef with clear ideas a with a high sense if responsability, he has been a fundamental part in the transformation of Gaby’s restaurant in its new stage in the past nine years.

For him, it is an honor to cook Mexican food, he has taken different specialities that include the developmnet of recipes with pre-Hispanic techniques. “Now, at the restaurant, we have taken the challenge if being the local spoke person of Mexican gastronomy in Puerto Vallarta, that is the reason why I want to continue putting all my efforts to represent it and make it transcend in my city and region”

His specialty is the pepper in nut sauce (chile en nogada) and mole in several presentations. “I am proud of our gastronomical heritage because of what it represents along our history, the history of a cuisine that must make us happy because of the great contribution to the international culinary art.”