A Mexico City native, Reygadas trained at ICC before working in leading London kitchens. In 2011, she headed home to open Rosetta, a modern restaurant grounded in Mexican traditions. Now chef/owner of Rosetta and Panaderia Rosetta, she was recently named Veuve Clicquot’s “Best Female Chef in Latin America.”
Like many people, Elena found her passion later in life. In an interview, she admitted that her first love was reading; she studied English Literature in university and planned on pursuing a career in writing until she realized that she could put her love of cooking and eating to good use. It was then that she enrolled in the prestigious French Culinary Institute (now International Culinary Center) in New York City.
With a newfound understanding of cuisine and years of experiences in the culinary world under her belt, Reygadas returned home to Mexico, where she and her architect husband opened Rosetta in 2011. Here, the pair made quick work of establishing their restaurant as a culinary tour de force.
Reygada’s dishes are laced with seasonal Mexican produce and enriched by the traditions she was raised with, while always paying homage to her love of homey Italian cooking. Her handmade pastas and fresh baked breads are the biggest hits, with demand reaching such heights that she opened a separate bakery called Panaderia Rosetta in 2012 to satiate the needs of walk-in customers and restaurants alike.
Elena Reygadas graduated from the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. ICC’s culinary education legacy lives on at ICE, where you can explore your own future in food.
