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Mexican chef
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Alicia Gironella |
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|---|---|
| Born |
Alicia Gironella De’Angeli (1931-01-18) 18 January 1931 |
| Years active | 1950s–2020s |
| Employer(s) | El Tajín Restaurant; Universidad Iberoamericana (Diplomado para Chefs) |
| Organizations |
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| Known for | Promoting traditional Mexican cuisine |
| Spouse | Giorgio De’Angeli |
| Culinary career | |
| Cooking style | Mexican |
Alicia Gironella D’Angeli (born 18 January 1931) is a Mexican chef and gastronomic researcher. She has published many cook books.[1][2] D’Angeli has been the director and co-owner of the restaurant El Tajín since 1993.[3] She has turned the restaurant into a center for culinary and cultural activities with collaboration with National Autonomous University of Mexico.[4]
D’Angeli has been credited for introducing the Slow Food movement to Mexico. She was the first woman to become a member of the Club de Chefs des Chefs Cordon Bleu.[4]
