About
Born in California’s Central Valley to a Mexican family, José Luis Hinostroza grew up surrounded by farmland that shaped his deep respect for product and seasonality. At 16, he began washing dishes, and by 20, he entered the world of fine dining at Chicago’s three-Michelin-starred Alinea. He continued his training in Europe at Maaemo in Norway and El Celler de Can Roca in Spain, both among the most acclaimed restaurants in the world. By 24, he became Chef de Cuisine at De Kromme Watergang, a two-Michelin-starred restaurant in the Netherlands. During this time, he was a semifinalist in the San Pellegrino Young Chef competition in 2014, representing the Benelux region. He later joined the R&D team at Noma in Copenhagen and played a key role in the renowned Noma Mexico pop-up in Tulum.
Back in Mexico, José Luis co-founded ARCA in Tulum, a flagship project that has helped redefine contemporary Mexican cuisine through its product-driven, open-fire approach rooted in the Mayan jungle. In 2018, ARCA earned Best New Restaurant and Best Up-and-Coming Chef in Mexico. Today, it stands as the only property in the world to appear simultaneously on The World’s 50 Best Restaurants (#67), Latin America’s 50 Best Restaurants (#32), The World’s 50 Best Bars (#77), and North America’s 50 Best Bars (#27), a rare distinction bridging both food and beverage at the highest level.
He is Executive Chef and Partner of Fireside at MIRA Earth Studios in Valle de Guadalupe, a refined, landscape-driven restaurant that reflects his philosophy through open-fire cooking, proximity to ingredients, and a deep connection to Baja’s terroir.
He has been awarded Two Knives by The Best Chef Awards, named Chef of the Year by Wine & Food Mexico, and received the Discovery Gem Award by La Liste. In 2024, he expanded his portfolio with Mecenas Bar in Guadalajara, a cocktail and music-driven space focused on house-made liqueurs, and Fireside at Mira Earth Studios in Valle de Guadalupe, a refined mountaintop restaurant translating his open-fire philosophy into Baja’s wine country.
He is also the founder of Mestixa in Tulum, a modern Mexican-Japanese street food concept recognized with a Bib Gourmand in the Michelin Guide for its bold flavors and technical precision. Expanding on his exploration of street culture, he launched Taquería 86, a high-energy concept inspired by Northern Mexican charcoal grilling and late-night taquería traditions.
Beyond his own restaurants, José Luis serves as a food and beverage consultant for Waldorf Astoria Hotels & Resorts, Xcaret Hotels, and Hotel El Ganzo in San José del Cabo, leading concept creation and menu development across multiple destinations.
Across all his projects, from jungle fire cooking to Baja’s wine country, José Luis champions sustainability, regional sourcing, and a deeply hands-on creative process. His work fuses the expressive soul of Mexico with the discipline of the world’s most demanding kitchens, defining a new generation of Mexican gastronomy that is rooted, bold, and unmistakably his own.
