Can you describe what diners can expect when visiting Cavita?

My view of traditional Mexican food, using the best ingredients from the UK and Mexico. There is a stunning selection of seafood starters in the raw bar, which combine the freshest, sustainably caught fish with vibrant citrus dressings and sauces. Elevated street food features heavily at the restaurant and you will find a wonderful variety of tacos, including tacos al pastor, cochinita pibil, grilled prawns and tamales, alongside lesser-known plates such as tetelas. In the large-plate section, we serve a whole fish, 750g ribeye steak on the bone and a whole chicken.

How do you go about creating a new menu?

I think of creating a new menu like creating a piece of art – I think about the whole experience and what I would like to convey to our diners. I want to go further than just cooking the food. When people come to Cavita, I want them to experience vibrance of flavours and the culture of my home country Mexico.

What inspires your flavour combinations?

There are many inspirations when creating a new dish, from the raw ingredients and traditional Mexican recipes and flavours, to travelling and eating out at other restaurants – or when I discover a new product or taste, which could be anything from a wine to a pickle. I also love art and going to museums, which can be a great source of inspiration for me.

What is your favourite dish on Cavita’s current menu?

Pescado zarandeado – I love seafood, but this dish in particular takes me back to the beach on the Pacific coast. It’s a whole wild sea bass, marinated with mixed herbs, then grilled and served with rice, green sauce, lemon and home-made tortillas.

Which single ingredient could you not live without?

Corn!

You’ve worked at a variety of prestigious establishments. What has been your best piece of career advice?

A chef once told me: ‘Anything you do, do it for yourself’. But not in a selfish way – it was more like, if I’m happy, everyone else will be happy. There will always be people who are jealous or criticise you, but every day you grow and learn, so don’t give up, if this is what you love.

Also, consistency is very important – consistency not just in the quality of the food and your cooking, but in the service, down to the cleanliness and tidiness of the restaurant. Every day is a new opportunity to improve and every day is different, so you have to be prepared for anything.

What marks London as different from other cities in its approach to food?

It is a very foodie city – you can find everything from all over the world, from street food to casual or fine dining. It is a beautiful, multicultural place. 

What is your favourite restaurant in the world and what do you like to order?

It is too hard to choose, as there are many restaurants I love. One of them is El Bigotes in Ibiza. It serves just one dish, which is called Bullit de peix – and it’s amazing. Another one is Máximo Bistrot in Mexico City, which has the best products and flavours. I always order the Tlayuda de cangrejo moro, which is so tasty. One other is Blue Hill at Stone Barns, in New York state, which serves a tasting menu. I’ve been to the one in New York City, but it’s a dream of mine to go to the farm – I am such a fan of what they do and the respect they have for the land and their produce.

What do you like to do on a day off?

I love to go swimming or do yoga, but I also try to go to a new restaurant as much as possible. Sometimes, though, I am too tired and just need to rest and spend time relaxing at home.

If you could choose anyone from today or from the past, who would be your ideal dinner-party guest and why?

The American chef David Kinch, because I admire his work a lot and it would be great to chat about food and restaurants with him.