A Culinary Journey from California to Mexico.
Born in Los Angeles and raised in Morelia, Michoacán, Francisco Xavier Guzmán’s culinary journey has always been guided by a deep connection to ingredients, culture, and the land. His passion for cooking ignited at the age of 14, inspired by the rich flavors of his Mexican heritage and the vibrant tapestry of dishes that brought people together around his family’s table.
After completing his formal training in Morelia, Francisco returned to the US, where he immersed himself in the fast-paced world of fine dining California became his classroom, where he honed his craft at some of the most renowned restaurants in the country, including Atelier Crenn, Californios SF, and The Willows Inn These kitchens instilled in him a reverence for seasonality, a commitment to sourcing directly from farmers, and the belief that every dish tells a story.

Returning to Mexico was both a homecoming and a new chapter Inspired by his experiences, Francisco began traveling across the country, from the vibrant markets of Mexico City to the coastal fishing villages of Zihuatanejo and the rugged landscapes of Baja California Cooking in places like Tijuana, Ensenada, and Morelia allowed him to reconnect with his roots while embracing the diversity of Mexico’s culinary regions.
In every city, he fostered relationships with local farmers, fishermen, and ranchers, exploring the country’s bounty and letting unfolds the land guide his menus. From the earthy richness of Michoacán’s cornfields to the fresh catch of Baja’s shores, Francisco’s cooking became a celebration of Mexico’s terroir, merging traditional methods with the techniques he mastered abroad.
Now based in Mexico City, Francisco is shaping a new era of contemporary Mexican cuisine As acting Chef de Cuisine at EM Restaurant, he contributed to earning a Michelin star, blending modern Japanese influences with Mexico’s culinary heritage. His pop-up collaborations and projects, like the forthcoming Luisa, reflect his desire to share the warmth of his childhood table with the world.

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