Elena Reygadas is among the most important figures in the contemporary Mexican food scene. She started working in kitchens shortly after graduating in English Literature from the National Autonomous University of Mexico. In 2010, she opened her flagship restaurant Rosetta in Mexico City, she is also the chef- owner of La Panadería de Rosetta, Lardo, Café Nin, and Bella Aurora.
She is committed to the defense of local Mexican products and involved with food-related social causes. She supports diverse initiatives that support small-scale producers and traditional sustainable agricultural systems and is also a staunch advocate for gender equality.
Elena is a member of the International Board of the Basque Culinary Center. In 2019, she published her first book,?Rosetta. Recently, she launched the publishing project?Notebooks on Food Culture, Health and the Environment, a series of brief books designed to share topical reflections on these essential subjects in today’s world.?