Pilar Cabrera

Originally from Oaxaca, she grew up surrounded by the rich culinary traditions and cultural heritage of her homeland. Inspired by the knowledge passed down by her grandmother, Ofelia, and the strength of her mother, Mariana, she made cooking her vocation and a way to preserve her identity.

She studied Food Engineering in Mexico City and, after working at Herdez-McCormick, returned to Oaxaca in 1994 to found La Olla, a restaurant where she celebrates local ingredients, seasonal cuisine, and the work of farmers and producers.

Located in the historic center of a city filled with sensory experiences, La Olla is a family owned restaurant that reflects her journey, roots, and essence. Its menu is guided by a commitment to sustainability, working with local farmers and producers to bring fresh, organic ingredients to the table. La Olla has been recognized by the Michelin Guide with a Bib Gourmand distinction, honoring its culinary offerings.

In 2001, she founded Casa de los Sabores, a school dedicated to preserving and sharing the traditional cuisines of Oaxaca.

Her work as a chef, educator, and researcher has made her one of the leading ambassadors of Oaxacan gastronomy.