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Juan Carlos Palomera

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Working "from the ground up"

Originally from Talpa de Allende, chef Juan Carlos Palomera began working "from the ground up" at Kaiser Maximilian 18 years ago. "Kaiser has been the best culinary school I could have envisioned", he comments, recalling the many European and US chefs who have visited the restaurant year after year during the Festival Gourmet Internacional. "This has allowed me to evolve and develop my own creations."


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