Ernesto Zamora

A chef proudly from Sinaloa, yet deeply rooted in the culinary soul of Baja California, Ernesto Zamora has established himself as one of the most influential voices in contemporary cuisine in northern Mexico. His love for creation, culinary art, hospitality, and entrepreneurship has led him to found three iconic projects: Maximiliano Bistro, Amora Restaurante, and Amora Revolución. These are spaces that not only redefine brunch in Tijuana, but also celebrate the region’s culinary identity with soul, technique, and heart.

With a multidisciplinary academic background—a Bachelor’s degree in Communication Sciences, a Bachelor’s degree in Culinary Arts, a Master’s in Senior Management, and currently a candidate for a Doctorate in International Business—Chef Zamora has forged a vision of cuisine as the noblest of languages: a language capable of conveying culture, emotion, beauty, and transformation.

He has also completed specialized studies at some of the most prestigious international institutions: he holds a Master’s in Chocolate-Making from EPGB (Escuela de Pastelería del Gremio de Barcelona, Spain) and a Master’s in Pastry and Baking from Culinary Art School and EPGB Barcelona, solidifying his profile as a technical, creative chef committed to excellence.

Chef Ernesto Zamora doesn’t just cook. He inspires, trains, transforms, and represents Tijuana and Baja California with excellence, bringing his essence to every dish and his legacy to every generation of young cooks who dream of conquering the world through gastronomy.