Sócrates Alonso couldn’t have been born in a better place gastronomically speaking, the state of Puebla is a source of culinary tradition and Atlixco particularly was the place that supported his first steps in the kitchen.
As a child, his grandmother immersed him in traditional smoke cooking, teaching him to make tortillas by hand and cook them in the tlecuil, to make pipián and mole; choosing fruits, vegetables and grains of high quality and pampering them to create dishes with love for the terroir. Likewise, his mother trained him in everyday cooking, where he discovered different culinary techniques.
Working as a teenager as a banquet waiter, his curiosity to know the processes carried out in the kitchen made him realize that he wanted to dedicate himself to cooking; so he focused his studies on gastronomy. From that moment on, he started a profitable career working in Playa del Carmen and Puebla in hotels, restaurants and convention centers until his professional life joined boutique hotels.
This year he became the Executive Chef of Hotel Casa Blanca 7, a property that moved him with its architecture and beauty. Likewise, when he met Fatima7 he was dazzled by the modern and equipped kitchen and the unique terrace; in addition to the professionalism and dedication of the human team that came to lead and integrate.
San Miguel de Allende has enchanted him for its people, the paceful life and its colonial soul; He was surprised by the city’s gastronomic variety, which has inspired him to position Fátima 7 in a privileged place in the current culinary offering.
Chef Sócrates comes to Fátima with his expertise, love for Mexican cuisine and his natural curiosity to fuse techniques and ingredients from around the world, creating authentic cuisine, with soul and a vocation to surprise and enchant.
