Richard III : The Cuisine
Chef Carlos Gaytan draws inspiration from the personal history of the villainous titular king of Richard III to create a mouthwatering dish. During his brief and tumultuous reign, King Richard III chose a gilded White Boar as the symbol to represent his household and its allies. In his dish, Chef Gaytan presents Braised Pork Belly, Roasted Brussel Sprouts, Sweet Potato Puree, Mole Teloloapan with a Green Apple / Bacon Crumble and Roasted Cocoa Nibs.
 

 
Chef Carlos
Chef Carlos Gaytan arrived in Chicago in early 1991, quickly working his way up from pantry cook to line cook at Sheraton North Shore Hotel. After earning a position as Chef Garde Manger, Carlos discovered his creative ability to carve on ice, fruit and vegetables, winning several awards for his talent.
 
In 1996, Carlos earned a position as Chef Garde Manger at the Union League Club of Chicago, ranked as the best private club in the nation. In April of 2004 Carlos became the Chef de Cuisine at Bistrot Margot, where he worked with renowned French Chef Dominique Tougne and participated in such events as the Confrerie de la Chaide de Rotisseurs, the Möet and Chandon Brunch and the Annual Flora Springs Dinner Auction in Napa Valley.
 

About Mexique
In May of 2008, Chef Carlos Gaytan opened his own restaurant—Mexique in Chicago. With great creativity, love, and dedication he applies his knowledge of French cooking techniques and ingredients to his roots of traditional Mexican cuisine, creating a revolution of Mexican gastronomy.
 
Mexique has received much recognition since its opening, including one of Chicago Magazine’s top new restaurants of 2009, best restaurant of 2010 and received its first star in the Michelin Guide in 2013. Most recently Carlos was awarded “Chef of the Year 2011,” by the American Culinary Federation.