Francisco López Romero, a Mexican chef and the visionary behind Frank Romero Cocina Creativa, specializes in bespoke gastronomic experiences tailored to the unique needs of every client and event. His passion for the culinary arts began in childhood, fueled by a deep curiosity for how simple ingredients transform through physical and chemical processes. His formal introduction to the kitchen came from his mother, who taught him the foundations of traditional cooking and gifted him his first cookbook at the age of seven—a gesture that unknowingly sparked a lifelong fascination with the harmony of flavors and textures.
Although his academic path was challenging, Romero found his true calling in culinary school, where he solidified his technical and professional foundations. Following a period of professional uncertainty, he took a transformative leap into the world of tequila. This proved to be a pivotal turning point; after successfully developing a specialized chocolate pairing, he began teaching molecular gastronomy and collaborating with prestigious tequila houses. He feels a particular gratitude toward Huizache, where he designed and executed an ambitious four-course menu for 80 international guests.
Romero’s journey continued with San Matías, where he helped train their culinary team, eventually leading to the formal establishment of Frank Romero Cocina Creativa. Today, with over 13 years of experience and a professional vision sharpened by high-level competitions like the Tierry Bluet contest, he is ready to expand his culinary horizons and bring his creative proposals to a global stage.
