Chef-Tania: Private chef and traitor from Miami for a unique Franco-Mexican cuisine

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Tania Cuevas recently launched in Miami has the activity of private chef and caterer: Chef-Tania. The young chef proposes a cuisine for Franco-Mexican saviors, doing a better part for products and taste authentiques, and gathers the best from Mexico and France in colorful and festive meals.

Tania Cuevas cuisine is a mixture of cultures, Latin influences and French savoir-faire, privileged seasonal ingredients, authentic saviors, with the bonus of colorful creativity and meticulous care in dressage. “French and Mexican cuisines are very diverse, I merge the two to keep only the best bun, and make them enrich each other.” This young chef has a unique gastronomic universe in traditional and modern times, he offers generous, joyful and colorful dishes … such works of art! She skillfully mixes Mexican and French cuisine to create high-end Franco-Mexican dishes. “For me, cooking is all about sharing.” In Mexico, it is rooted in our culture, meals are very convivial moments during discussions we convey joy, love through the dishes, and one for hours ! ».

Born in Mexico City, Tania Cuevas owes her passion for cooking to her father, a gastronomy that introduced her to the pleasures of the table very early on. «By its history, Mexico has a rich and varied gastronomy with many cuisines regional level as those ofOaxacaof Veracruz or du Yucatan. African influences, carryIbeans or Asians also got involvedes. In Mexico, jI was lucky enough to discover this culinary richness that aroused my senses and curiosity ! ».

He studied management in catering (and kitchen basics) at the Université au Mexique, then at the École Hôtelière de Lausanne. She then specialized in gastronomy “santé & bien-être”, which opened the doors of the Ministry of Health in Mexico, where she became the private chef of the Ministry. “I then included that my place was not in management, but in a kitchen, where I could let people talk ma crisactivityis ! ».

Anxious to acquire modern culinary techniques and to become immersed in French gastronomy, she then trained at the “Le Cordon Bleu” institute in Paris. “An amazing experience ! », then works in Hôtel Ritz et Fouquet’s prestigious kitchens. In order to promote modern Mexican cuisine in France (a UNESCO World Heritage Site), she set up her own catering business and private chef. A year later, she was recognized by Gault and Millau, one of France’s most renowned culinary guides. His clients include the US Embassy (Paris), Luxaviation, In Fine Gourmet, Randy Kerber and Salma Hayek. In Miami, she collaborates, especially with The Setaï et le Consulat du Mexique.

Tania Cuevas has shaped a culinary identity around her dear ones: authenticity, respect for products and producers, emotion and share. Do you want to surprise your customers, find your friends, live the taste of a unique experience … contact Chef-Tania!

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