Alfredo Madrigal, originally from Tabasco, currently lives in Cancun. He is married, father of two children, and has 7 brothers.
His first contact with cooking was at the Marriott Casamagna Cancun Hotel as a Steward, where coming in contact with the world of gastronomy, he began as an intern and later obtained the position of Kitchen Assistant a few months later.
His love for Japanese cuisine developed watching the shows of the chefs of those times, and he never stopped working until he became first a Tepanyaki and Sushi cook, and later the kitchen leader at the Mikado restaurants.
Later on, he tried his luck and got acquainted with other types of cuisine and hotel standards in the Mayan Riviera, acting as Specialty Chef.
A few year later, with more experience under his arm, he returned to Mikado at the CasaMagna Marriott hotel, his previous home, where he reached his current position of Supervisory Chef and Specialty Leader at Mikado, where he continues to work and train young chefs, seeking new techniques and tricks that will always enable him to offer the highest standards of quality with every dish, and to put on the best Tepanyaki show in town.