Chef Emiliano Ayala was born in Morelos, Mexico. He studied in Spain in the Escuela de Hostelería de Leioa in Bilbao. He worked and learned about Asturian and Basque cuisines, in Casa Gerardo (1 Michelin star) and with Eneko Atxa in Azurmendi (3 Michelin stars) where he developed a passion for cooking and absolute respect for the ingredients.

Tzirio and Trasdós were projects that gave him wide experience in the kitchen and in the service. They took him to understand that gastronomy is not only based in the stoves, but also in the salon, the management, and the beverages that conform this exquisite universe.

In 2017 he started Planta Alta, a project with complete freedom. There he was able to generate a cuisine of product, where the flavor and technique defined the concept. His strict discipline caught the eyes of chefs outside of Mexico. Diego Gallegos, a Michelin star chef from Malaga, discovered Emiliano Ayala through the magazine Apicius, considered the best gastronomic magazine according to Ferran Adria, and proposed a collaboration that took place in 2019.

Along with Diego Gallegos, several international chefs, as well as great Mexican masters came to Emiliano’s kitchen, like Pablo Salas, Atzin Santos, and more than 20 cooks that supported his project.

In December 2019 he decided Planta Alta needed to take a pause to develop two new concepts. Afterward, Olinka opens its doors with a creative kitchen and the purpose to highlight the quality of each of the ingredients, working with local and sustainable producers. That same year Emiliano started Bárbaro Asador de Campo, an homage to the family cuisine and a pleasing service.

Emiliano’s passion and discipline translated into being recognized by national and international chefs and media. We now can enjoy and savor his talent in the kitchen where his love for air, sea, and land is present in every dish.