Bio - Chef Javier Plascencia

The charismatic personality of Chef Javier Plascencia, born in Tijuana
Mexico, is reflected in his interpretation of the cuisine of Baja California,
a state that he promotes with passion by using ingredients from the fields,
farms and the sea of the region. Javier Plascencia has an innate talent to
select the freshest herbs, spices, fruits, vegetables and other products,
making blends that provide completely new, flavorful experiences.
He began his career in the kitchen of his family, who was always hardworking and enterprising. There he learned and experimented with the "rules"
of cooking. He later studied in culinary art schools in San Diego, California,
and upon graduation he worked in hotels and restaurants of the area
before he traveled the world, looked at the places he visited and tried the
cuisine of each place. His other passion is the sea. Javier Plascencia
combines his culinary work with Surfing, creating a synergy that connects
him even more with the nature of this land.
He opened his first restaurant in Tijuana in 1989, Saverios Mediterráneo,
which eventually became Casa Plascencia. But it was until 2011, with
Mission 19, that the chef defined the creative essence of his cuisine by
consolidating his own style based on his journeys, on his interpretation of
the California gastronomy. This was the first time had absolute freedom to
create something one hundred percent of his own. He personally supervised the design of each space, the kitchen and the menu, along with the
variety of wines and craft beers, under a concept unseen in the city, which
also boosted the consumption of local products, creating a new tendency.
Baja California is a state whose privileged location gives it abundance in
seafood. This has not gone unnoticed by Javier Plascencia, who has been
all over the state and seen other countries’ fishing culture, which allows
him to understand the richness that the ocean provides. Thus El Erizo was
born, a seafood restaurant that combines elements of street style food
with traditional cuisine to come up with something unique, of his own,
such as the “Taco Tijuanero”, a classic that combines shrimp, octopus,
roasted beef jerky, cheese and slices of green chile. This and other dishes
are already representative of the local cuisine.
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During the summer of 2012, the chef launched a new project in the
Guadalupe Valley: Finca Altozano, a restaurant-vineyard within two hectares of land. This organic and rustic outdoor space extends to the horizon
of the valley, bringing diners into the splendor of nature. The specialty
menu consists of carbon-grilled meats, complemented by the
estate-grown organic products. Javier Plascencia here uses a device
known as "Chinese boxes", which are basically ovens for grilled meats. It is
one of his favorite methods.
In 2015 he inaugurated Bracero, Cocina de Raíz, at the heart of the dining
district of San Diego, Little Italy. Here he pays tribute to the laborers who
crossed into the US to work the field. It is a cuisine that fuses elements
from both sides of the border; something very familiar to Javier Plascencia, a native of this region, who has witnessed this mix of cultures, represented now by his Mexican food approach that breaks with tradition.
Bracero has been nominated for the James Beard Award, considered the
Oscars of the restaurants, as Best New Restaurant in America.
His most recent project is Khao San, a culinary concept based on his
journeys to Thailand, where he explores textures of the east, combined
with Tijuanense urban gastronomy. Noodles, herbs, spices and land and
sea products from our region, make up the dishes from this new proposal.
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As part of his passion for the benefits offered by the state, Javier Plascencia created Finca La Divina, a bed and breakfast where the nature of Valle
de Guadalupe can be enjoyed. Is a rustic house with spacious rooms and
amenities. It is perfect to get away from the bustle of the city. In addition,
it is located just a few kilometers from Finca Altozano, ideal to complement a visit to the chef country diner.
His constant concern to promote the city and state, led to the creation in
October of 2011 of the first edition of BAJA CULINARY FEST, a consolidated
event that after five years stills happening, being the best cuisine in event
the region.
Javier Plascencia has received important awards from various organizations, one of the most representative is the Award for Diversification of the
Tourism Mexican Product in the category for cuisine, through the BCF,
granted in the city of Puerto Vallarta, Jalisco, in a ceremony headed by the
President of Mexico.
Another of his passions is to boost local consumption and sustainable
product, especially fishing. In May 2013 he participated for the second
year in Baja Bash, an event to benefit the Wildcoast Association, and was
named Ocean Defender for his work ethics, supporting fisheries and
agriculture.
He works hard in Mexico and the United States in seminars, festivals,
conferences and inspiring students to discover flavors and textures in
foods, to create new ways and to maximize their culinary potential.
The Zagat list cited him as one of the six innovators of food and beverages
in San Diego in 2013, and its restaurants were among the top 100 of Latin
America by The Daily Meal.
In January 2014 "Bermejo" opened its doors as the chef’s proposal in
Hermosillo, Sonora, which aims to provide wonderful and generous land
and sea products.
Javier Plascencia continues to work to promote creativity and products in
Baja California and Northern Mexico.
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AWARDS AND RECOGNITIONS
PERSONAL
2015
Chef of the Year - Millesime Festival
Best Chef, Best in Baja category - Eater San Diego
Best Chef in San Diego - Eater San Diego
Best Chef - Todos Santos Magazine
Best Cook - Todos Santos Magazine
2013
Awarded as Distinguished Bajacalifornian – Government of Baja California
Mention as of the 50 people that transform Mexico – Revista Quien
MISION 19
2015
Best Restaurant of Baja – San Diego Magazine
Best Restaurant of Baja California 2105 – Todos Santos Magazine
2012
Best New Restaurant – Gourmet Awards, Travel + Leisure Mexico
2013
Inclusion in the Best Restaurants of Mexico
Chef of the Year - Eater San Diego
FINCA ALTOZANO
2015
Best Restaurant en el Valle de Guadalupe – San Diego Magazine
Best concept – Gourmet Awards, Travel & Leisure
Best Restaurant in the Guadalupe Valley – Revista Todos Santos
2013
Best Wine Country Restaurant – San Diego Magazine
BRACERO
2015
Best Restaurant in San Diego – SD Eater
2016
Nomination for Best New Restaurant in America – James Beard Awards
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Trabaja arduamente en México y Estados Unidos – en seminarios,
festivales, conferencias y presentaciones-‐ promoviendo el valor y
uso de ingredientes locales. Como exponente en universidades en
México y Estados Unidos inspira a sus estudiantes a descubrir
sabores y texturas en los alimentos para crear nuevas formas de
explotar el máximo sabor
de cada ingrediente.
PUBLICATIONS
New York Times
El 2013 estuvo lleno deThe
merecidos
logros para el Chef Plascencia;
New Yorker
The Washington
fué honrado por el gobierno
del estadoPost
de Baja California con el
Los Angeles
Times 2013”, por la revista
premio de “Bajacaliforniano
Distinguido
Foodpersonajes
Arts
Quien como uno de los “50
que transforman a México”.
Lareconocido
Buena Mesacomo el Chef del Año por el
Y en Estados Unidos fue
Gourmet
sitio Eater San Diego, y por
la listaMagazine
Zagat como uno de los 6 innovaSan
Diego
Home
and Garden
dores en gastronomía y bebida de la región
de San Diego, y sus
Catadores
restaurants se mencionaron en la lista de 100 mejores restaurantes
Food
& Wine
de Latinoamérica por The
Daily
Meal.
San Diego Magazine
GQ sus
México
En Enero del 2014 abrió
puertas “Bermejo”, propuesta del
Chef Javier Plascencia en Hermosillo, Sonora, donde pretende
TV APPERANCES
ofrecer al público Sonorense,
lo mejor de su maravilloso y abundante
Chef Dance – Sundance Film Festival
producto de Mar y Tierra.
No Reservations – Chef Anthony Bourdain
Mexico, one plate at a time – Chef Rick Bayless
Su más reciente projecto
es “Bracero” restaurante próximo por
Bizarre Foods – Andrew Zimmerman
abrir sus puertas en SanTop
Diego,
donde
estará
ofreciendo
ChefCalifornia,
USA, Guest
Chef–
SONY
Channel al
público Californiano lo mejor
de
la
cocina
típica
Mexicana.
La Conquista – Series, SONY Channel
Continúa trabajando para promover la creatividad, el producto y la
gente de la región de Baja California y el Norte de México.
JAVIER PLASCENCIA / CHEF OWNER
JAVIER PLASCENCIA | CHEF OWNER
52 664 385.3145 619 576.5615
52 664 385.3145 | 619 576.5615
[email protected] www.chefjavierplascencia.mx
[email protected]
www.chefjavierplascencia.mx
Chef Javier Plascencia
JavPlascencia
Chef Javier Plascencia
JavPlascencia
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