Alonso Núñez was not shaped in a single place, but through a trajectory built across continents and rigorous culinary traditions.

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He began his path early, while studying literary studies and food history—developing an approach that is both technical and deeply narrative. His formation was influenced by José Rafael Lovera and CEGA, where he later served as instructor and culinary director.

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His career has since evolved across Europe, Latin America, and New York, within environments where precision is non-negotiable.

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In England, he trained at The Fat Duck (3 Michelin Stars) under Heston Blumenthal.
In Madrid, he worked at Balzac alongside Andrés Madrigal.

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In New York, he was part of ACME and ILIS, working with Mads Refslund, co-founder of NOMA.

He also joined the brigade at Francie (1 Michelin Star).

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Alonso has led teams as Head Chef and Executive Sous Chef internationally, maintaining a practice grounded in discipline, clarity, and consistency.

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His time in the Caribbean and Mexico—including Tulum—expanded his work toward seasonality, product, and plant-forward cuisine.