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Self-taught Mexican cook
Born in Uruapan, Michoacán, and raised in Mexico City from the age of three, Fernando Martínez Zavala’s upbringing was marked by frequent relocations. This constant movement instilled in him an appreciation for transformation—a theme that would later define his culinary philosophy.
Without formal culinary training, Fernando’s entry into the kitchen was driven by circumstance rather than choice. He began his career in bustling eateries across Mexico City, gradually honing his skills in French, Mediterranean, and Spanish cuisines. However, it was within the rich traditions of Michoacán and Oaxaca that he found a profound connection to his roots.
His fascination with Japanese and broader Asian cultures has significantly influenced his cooking style. Yet, he remains deeply anchored in his Michoacán heritage, striving for an honest balance between technique, flavor, and memory. At Migrante and Julia Bistró—the latter nestled within Hotel Carlota in Mexico City—Fernando expresses this duality. Here, the precision and delicacy of Japanese cuisine meet the depth and richness of Mexican flavors.
For Fernando, cooking is a meticulous process where achievements result from dedication, care, and method. His vision encapsulates a continuous pursuit of creating harmonious dishes:
“If I can unite the refined technique and delicacy of Japanese cuisine, the balance and sophistication of French cooking, and the profound flavors of Mexican gastronomy, I will have achieved the perfect dish.”
Born in Irapuato, Guanajuato, Joaquín Esquivel Arriaga discovered his passion for cooking unexpectedly while watching a culinary program. This moment ignited a journey where creativity, technique, and flavor intertwine to tell stories through food.
His culinary path led him from his hometown to the vibrant energy of Mexico City. Starting at Broka, he honed his skills and later contributed to esteemed projects like Seneri and Yuban. Currently, at Migrante, each dish he crafts reflects a piece of his personal story and evolution as a chef.
Beyond the kitchen, Joaquín finds inspiration in movement—running, football, and music provide balance and remind him that, much like in gastronomy, everything revolves around rhythm, passion, and dedication.
With seven years of culinary experience, Jorge León is a graduate of the Instituto de Arte Culinario Coronado. He began his career at Raíz, progressing from an intern to Head Chef. Subsequently, he served as Head Chef at Kün, collaborating with Chef Fernando Martínez Zavala. Currently, he brings his expertise to Migrante, contributing to the administrative and culinary operations, ensuring each dish reflects his dedication and passion for the craft.
A graduate of the Colegio Superior de Gastronomía and an alumnus of the introductory program at the Court of Master Sommeliers of America, Andrey Ramírez Vázquez brings a refined touch to every aspect of hospitality.
As the manager of Migrante, he seamlessly blends warmth, precision, and a deep gastronomic vision to curate unforgettable experiences. His passion for detail transforms each service into a unique story, leaving a lasting impression on every guest.
The team
Chef de Partie
Alán Galván discovered his passion for music and cuisine at a young age. At 18, he began his culinary career at Casa Club del Académico, an exclusive restaurant at UNAM, after studying Food and Beverage. He then worked in kitchens in Ensenada and at Ventanas al Paraíso in Los Cabos, refining his technique and expanding his perspective on the craft.
Kitchen Chef de partie
A graduate of the Instituto de Arte Culinario Coronado, he interned at Martín Berasategui in Spain, where he perfected his technique. Back in Mexico, he joined Raíz, in Polanco. Currently, he is part of the Migrante team, led by chef Fernando Martínez Zavala, in charge of the cold and pastry area.
Room
She is passionate about travel, gastronomy and creating experiences. Currently, she is training in the area of room service at Migrante, where she is perfecting her vision of hospitality. Her love for pastry and baking drives her to develop her own style, with the dream of creating a space where her desserts are the vehicle to share memorable moments.
Room
Bachelor in Tourism Management with more than 15 years of experience in food and beverage. He has held various roles in the restaurant industry, standing out for his strategic vision and entrepreneurial mindset. Passionate and bold, he is always looking for new challenges. He believes in gratitude and recognizes God’s support in every step, both in challenges and successes.
Kitchen
A culinary student in Pachuca, Hidalgo, he arrived at Migrante to finish his service, but his dedication and discipline made him part of the kitchen team. For him, every day is an opportunity to learn, grow and contribute to the profession he is passionate about, always looking to improve his career and contribute to the team.
kitchen
She is a graduate of ASPIC Culinary Institute. She has worked at renowned restaurants such as Almara and Migrante, and won the Thierry Blouet competition, representing Mexico in Budapest.
She has experience in cold kitchen, hot line, and pastry. Currently, she continues to refine her skills and grow professionally.
Room
Passionate about service and dealing with people, he finds his vocation in hospitality. His experience in customer service has led him to perfect his ability to create memorable moments. Father of a 5 year old son, he dreams of opening his own restaurant, where every detail reflects his love for gastronomy and warmth in service.
Room
Trained in tourism, she discovered her passion for gastronomy when she started at Julia Bistró. Her curiosity and desire to learn led her to Migrante, where she continues to deepen her knowledge of hospitality and perfect her service skills. With each experience, she seeks to continue to grow and always offer the best to diners.
Room
Born in Tepito in 1993, she is passionate about cycling and gastronomy. She began working in the hospitality industry at the age of 15, and in 2020 she launched her own business, which was interrupted by the pandemic. Today, she continues training as a barista and bartender, with the goal of fulfilling her dreams.
MAITRE
A chef from Chihuahua, trained at ASPIC, with experience working alongside chefs like Elena Reygadas and Lucho Martínez. He currently works at Migrante with Fernando Martínez Zavala, aiming to earn a Michelin star.
Bartender
He has always found in art his form of expression. She began her career in design and illustration, until cocktails came into her life as a new way to tell stories. With five years in the industry, she continues to explore techniques and hone her creativity, convinced that each cocktail is a unique experience.
Migrante Roma
+52 55 59415470
Monday to Sunday:
Lunch service: 1:30 p.m – 6:00 p.m
Dinner service: 6:30 p.m. – 11:00 p.m.
