Román Almaraz

With a career that blends the discipline of haute cuisine with the nostalgia of flavor, chef Román Almaraz today represents Tijuana's culinary evolution as head of Grupo Demaj and its signature concepts, Malena and Baja Nostrum.

His beginnings in the hotel industry in Puerto Vallarta and the mentorship of chef Gerardo Sandoval laid the foundation for a calling that took shape during his nine years at Misión 19, where he rose from line cook to Executive Chef. Along the way, he has also collaborated and worked with renowned chefs such as Javier Plascencia (Animalón), Oscar Torres (Animalón), Thierry Blouet (Café des Artistes), Oscar Rito (Grupo Vidanta), Susumu Shimizu, Andrés Madrigal, and Davin and Loren Waite, as well as other leading Tijuana chefs. Under his leadership, the restaurant earned a MICHELIN Guide Recommendation (2024 and 2025).

His growing profile has led him to represent Baja California cuisine on international stages such as Tianguis Turístico 2025, and to establish his own private dinner project.

Román's cooking is an ongoing dialogue between Mexican cuisine and the techniques and flavors of the Mediterranean. His philosophy rests on four essential pillars: respect in the kitchen (for the product, the team, and the craft), the value of fresh local ingredients, seasonality, and the power to evoke collective memories through each dish.