Houston Raised, Emmanuel Chavez was born in Mexico City.Chavez migrated to Texas at age 11 and like most spent after school days helping his family business, that business just happened to be a Tex- Mex restaurant. In 2015 he began to Host a series of dinners around Houston under Brink -Dining. In 2016 Chavez moved to Seattle where he worked under Eric Rivera Alinea Alumni and Derek Simcik Chicago’s 30 under 30 class of 13’. While in the PNW, Emmanuel rediscover his Mexican roots and felt in love with making tortillas from Nixtamalized corn. After 3 years away he returned back home to start the foundation to his first restaurant, TATEMO where the main focus of the cuisine will revolve entirely on Nixtamalized corn and its integrity.
TATEMO : present verb from the Mexican technique Tatemar; roast, toast or grill.