Tonatiuh or simply Tona has spent years working in bars and restaurants in Mexico and Canada. Tonatiuh was born and raised in Mexico City. Tona is fourth generation in a family of cooks and restauranteurs, starting with his great-grandmother who in the late 1920's opened a traditional restaurant called Los Volantines in the state of Colima, on the Mexican Pacific coast, managed by his great aunts until November 2013 when in their late 80's, they finally retired. They were great cooks and greatly admired by Tona. This continued with his mother's restaurant-bar La Pena del 33 in Downtown Mexico City, where Tonatiuh  started his career in this industry, more than 20 years ago. He has recently achieved a Sommelier degree in 2018 at "Le Cordon Bleu Mexico" & the Mexican Association of Sommeliers. He is continuing training at Le Cordon Bleu Mexico with a hands on course for tasting and making crafted beer with Sommelier Ana Cecilia Aranzabal. He recently finished a Mexican Cooking course with the director of the "Escuela de Gastronomia Mexicana" Chef Yuri de Gortari. 

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