Mexique

Mexique is a full restaurant offering modern Mexican cuisine with a French influence. Enjoy the mix of fusion as executive Chef Carlos Gaytan introduces you to this historical blending with a modern personal style. Chef Carlos Gaytan arrived in Chicago in early 1991, quickly working his way up from pantry cook to line cook at Sheraton North Shore Hotel. After earning a position as Chef Garde Manger, Carlos discovered his creative ability to carve on ice, fruit and vegetables, winning several awards for his talent. In 1996, Carlos earned a position as Chef Garde Manger at the Union League Club of Chicago, ranked as the best private club in the nation. In April of 2004 Carlos became the Chef de Cuisine at Bistrot Margot where he worked with renowned French Chef Dominique Tougne and participated in such events as the Confrerie de la Chaide de Rotisseurs, the Moet and Chandon Brunch and the Annual Flora Springs Dinner Auction in Napa Valley.