Pablo Salas was born in Toluca, State of Mexico, in August 23, 1980.He is a chef proudly carrying hisorigin. And it shows in hiscuisine, as mexiquense as himself.
His career, primarily self-taught, caught flight by 2004 taking charge of his first restaurant, which was acquired by transferfee. The road was hard and learning wide as in 2008, havinggrown hisexperience and beingfinalist in a couple of national competitions, Pablobegan a process of introspection in which he discovered a rich cuisine ignored by many, even by him: the oneof hisnatalState of Mexico.
Having traveledthrough several municipalities whileeating, meetingtraditional cooks, new ingredients, recipes and priceless culturaltreasures were decisive for Pablo to redefine his cuisine and career, always with the support of his family. So Amaranta was born in September 2010, with the commitment of representing with dignityitslocal cuisine, always treating itwith respect, but with a personal touch based on research, taste and the most suitable technique for each ingredient. And sowas born the Mexiquense Contemporary Cuisine.
Constant work and continuous commitment as a representative of its local cuisine have made Amaranta to be chosenin 2014as one of the Latin-Americans50 best restaurants by the famous ST. Pellegrino list, and one of the best restaurants of Mexicoin various publicationsand Pablo Salas has beenappointed delegate of the Conservatory of Mexican Gastronomic Culture (CCGM), the agency responsible for the promotion and dissemination of Mexican cuisine as Intangible Cultural Heritage of Humanity by UNESCO. In addition to these activities, Pablo is a member of the Mexican Cuisine Collective,he gives cooking classes in various educative institutions all over Mexico, hehas been invited as a juror at culinary competitions and as a speaker at various conferences and festivals around Mexico,the United Statesand Canada, includingMadrid Fusión México, Mesamérica, Latin Food Fest, Millesime México, Cornucopia, El Saber del Sabor, Test Kitchen L.A., Baja Culinary Fest, Morelia en Boca, Kultur, Pacific Cooks and other