Josue Villalvazochef, Mexican Society of Parrilleros
Chef Josue Villalvazo has dedicated his life to food since he graduated from the Culinary Institute of Mexico in 2001. He spent four years on the line in New York, working catering and service at AVRA and Main Course restaurants. A leader in Mexican cuisine, Villalvazo was the general director of the Culinary Institute of Mexico AC’s Monterrey Campus as well as the director of Operations for the Iannilli Group. He also shares his talents with local schools.
For Villalvazo, advancing the culinary prowess of Mexico is a team sport. He was selected the coach of Mexico at the professional Culinary World Cup IKA and at Expogast Luxembourg. Eager to share his insights and talents, he is a collaborator and instructor of the Mexican Society of Parrilleros and an advisor in menu planning and food costs for multiple restaurants.