Alam Méndez has been involved in Oaxacan gastronomy since his childhood. He is influenced by his mother, the renowned traditional cook Celia Florián. He holds a gastronomy degree from the Culinary Institute of México where he had the opportunity to work at Intro restaurant with Chef Ángel Vázquez for three years.
Chef Méndez has an extensive professional experience in both México and abroad. In 2012 he competed as part of the National Junior Olympic Team representing México in IKA Culinary Olympics in Erfurt, Germany. He has done internships at Michelin stars restaurants such as Can Fabes and Arzak. In 2014 he won the third edition of the Young Promising Mexican Gastronomic contest held in Ribera del Duero in México City. He worked as sous-chef at the Hotel Santa Cruz Plaza in Chile and was the main chef at Don Porfirio restaurant in Guatemala. In Copenhagen Denmark he worked along chef Rosío Sánchez at Taquería Hija de Sanchez as Head Production Chef.
Pasillo de Humo opened its doors in 2016 as Alam’s first project in México focusing in Oaxacan cuisine. In 2017 Pasillo de Humo was considered one of the best openings by several local media and was internationally recognized as a must visit in México City. Chef Alam was also a semi-finalist at the San Pellegrino Young Central America and Caribbean 2018.
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