Elena Reygadas (b. Mexico City, 1976) studied English Literature at the National Autonomous University of Mexico (UNAM). After college, she moved to New York where she joined the French Culinary Institute in Manhattan. Later, she traveled to London and worked with Giorgio Locatelli, whose restaurant helped her to define a specific interest in Italian culinary culture. Back in Mexico, she founded Rosetta, a restaurant based in a house in Colonia Roma in Mexico City. Since opening, the restaurant has been a benchmark for high-end gastronomy, defined by a mixture of talent and commitment to the kitchen and its use of local ingredients. Reygadas garnered the Veuve Clicquot Award for Best Chef in Latin America in 2014. Reygadas collaborated as guest chef at the Open Kitchen Artisanal Sauces Workshop.