At the age of 34 years, Mexican-born chef Enrique Gonzalez from Guadalajara is a chef with a well rounded working history in restaurants, private services, and now the yachting industry.

What made you want to become a chef?
My first inspiration was my mother. While she isn’t a professional chef, her incredible cooking left a lasting impression on me and sparked my love for food.

Where have you worked as a chef?
I had the privilege of working all over the world. One of the great aspects of being a chef is exploring incredible locations, ranging from a secluded island paradise to a cozy chalet in the Alps.

What is the most challenging place you have worked?
Restaurant Alcalde in Guadalajara, one of Mexico’s best and recognized in the World’s 50 Best Restaurants was one of the most rewarding and challenging experiences. Working there pushed me to meet high standards, master intricate techniques, and adapt to a fast-paced, detail-oriented environment.

How would you describe your style of cooking?
My cooking style is versatile, with a strong foundation rooted in the flavors and traditions of my hometown. While I’m deeply inspired by my cultural background, I’ve also learned to adapt my cooking to cater to the diverse tastes and preferences of guests from various nationalities.

Where do you get your ideas and inspiration for cooking?
First, I draw from my culinary knowledge and the local ingredients available at the time, which helps me create dishes that truly reflect the region’s flavors. Traveling the world has also been a huge influence—I love exploring street markets, trying dishes recommended by locals, and eating at authentic, traditional restaurants.

What is the most challenging thing about being a yacht chef?
One major aspect is accommodating the diverse preferences of the guests we’re hosting, which often requires flexibility and creativity. Another challenge is the location—depending on where we are, sourcing specific ingredients can be tricky if you are in a new place.

What is the best thing about being a yacht chef?
The best part of being a yacht chef is the opportunity to travel the world while doing what I love. It’s an incredible experience to discover new places, meet people from different backgrounds, and immerse myself in diverse cultures.

Chefs that inspire you.
Anthony Bourdain showed me that being a chef isn’t just about the food—it’s about the people, the culture, and the stories behind every dish. Jamie Oliver opened my eyes to the importance of simplicity and health in cooking.
Jesús Escalera has taken pastry beyond the realm of desserts and turned it into an art form. I remember seeing his creations and feeling like I was looking at sculptures or paintings.
Gordon Ramsay has always been a symbol of excellence for me. He’s intense, but behind the fire is a chef who demands the best Mbecause he gives his best.
José Gordón taught me patience and respect for ingredients. The way he treats beef, aging it to perfection, is a reminder that sometimes the best things in life take time.

Best piece of advice given to you as a chef?
The best piece of advice I ever received as a chef was simple yet profound: “Never give up and keep your focus.” It came during one of the most challenging moments of my career.
I was in the middle of a hectic dinner service, overwhelmed with orders piling up and mistakes creeping into my dishes. A senior chef pulled me aside, looked me in the eye, and said, “No matter how hot the kitchen gets, remember why you’re here. Never give up, and stay focused on every plate you send out—it’s a reflection of you.”

Has the way you cook changed over the years?
I’ve learned to be more organized, smarter, and efficient, which has made the entire process smoother and more enjoyable. When I started, I would often overcomplicate things, juggling too many tasks at once and creating unnecessary messes. I’ve developed a rhythm—planning and streamlining every step of the process. It’s about working cleanly and efficiently.

How do you spend your time away from the galley?
I enjoy immersing myself in experiences that inspire and recharge me. I love visiting restaurants to explore different cuisines and styles of cooking, as well as discovering new places that offer unique cultural and culinary insights. I often spend time learning new recipes to expand my skill set and keep my creativity flowing. On quieter days, I like to relax in peaceful settings, allowing myself to reset and reflect. I’m also a passionate football fan and enjoy the energy of attending live matches at stadiums.
I have a love for extreme sports like rope swinging and skydiving. The thrill and adrenaline rush from these activities give me a sense of freedom and excitement that’s completely different from life in the kitchen.