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LA CONDESA’S CHEF

Indra Carrillo

Indra’s path reflects an aspiration to innovate through a deep understanding of classical methods and flavors from around the world.

His search has steeped him (deep in France) in the French culinary tradition and taken him across geographic and cultural boundaries to discover culinary experiences that delight.

At each step of the way, Indra has both learned the techniques and experienced each cuisine in its own cultural context with experts who represent the highest expression of each culinary tradition.

At La Condesa, he seeks to offer a synthesis of his journey to date. He hopes you will be delighted (by the workmanship/technique) and surprised (by the combination of flavors and textures).

Crédit photo : Philippe Vaurès-Santamaria

Experience

Since a young age, Indra immersed himself in a wide range of gastronomic traditions. Since then he has worked in some of the world’s finest kitchens across 9 countries.

Indra’s cuisine has deep French roots having graduated from the Institut Paul Bocuse. He has also worked at a range of emblematic French restaurants, including Paul Bocuse a Collonges, L’Meurice, Le Bristol Paris, and L’Astrance among others.

His experiences beyond French cuisine have infused his style with a distinctively global character, having worked at places such as Enoteca Pinchiorri (Florence), Ritz (London), Ginza Kojyu (Tokyo), Kikunoi Honten (Kyoto), Noma (Copenhagen), Pujol (Mexico), as well as worked in a cultural organization in their Centers in Mexico, India and the USA since the age of 12.

Indra’s passion has also led him to apprentice with renowned experts in other culinary areas to complement his skillset, including apprenticeships in bakery (Pozzoli-MOF), chocolate making (Bernarchon), meats (Trolliet-MOF & Yves Marie le Bourdonnec), fish (Cedric-Bejaoui-MOF), among others.

Other recognitions

Double award « Revelation » and « Best New Chef » in the 28th édition of Culinary Guide Pudlo 2018

Favourite New Restaurant of the Year 2017 by French magazine Le Point

Winner of the Young Chef Award 2016 et 2018 by the Culinary Guide Gault&Millau

Best Plate Award and Bronze Medal in the International Culinary Contest « Trophée Passion » by the French Culinary Academy (ACF)