Esteban Lluis

Originally from Mexicali, Baja California, Esteban Lluis graduated from the prestigious Culinary Institute of America in New York. His career led him to refine his craft in cities such as San Diego, Los Angeles, and San Francisco, working in renowned establishments including Corazón de Tierra (ranked among Latin America’s 50 Best Restaurants) and Cala in San Francisco.

With a clear vision to champion contemporary Mexican cuisine, in 2021 he founded Damiana, his personal project in the heart of Valle de Guadalupe. Here, Chef Lluis creates a culinary proposal rooted in local, seasonal, and fresh ingredients, working closely with regional producers while prioritizing sustainability and respect for the land.

In 2024 and 2025, Damiana was awarded a Michelin Star in consecutive years, solidifying its place as one of Mexico’s most important gastronomic destinations. This double international recognition reflects the passion, discipline, and creativity that Esteban and his team bring to every service, offering guests an experience that blends authenticity, innovation, and excellence.