Dudley Nieto, award winning chef and published author, was at first interested in studying medicine before he grew to become one of the culinary world’s most sought-after craftsmen. After attending the prestigious Le Cordon Bleu, and carrying with him his father’s pride that men can become great cooks, he realized that a strong sense of heritage combined with the legendary techniques of French cooking could transform the art of Mexican cuisine for the better.
Since his years as a student, Nieto has endured as a culinary prodigy. He has been the executive chef at some of the most popular upscale restaurants in the country, including the Zocalo and Eivissa Pintxos in Chicago, Rosa Mexicano and Bartaco in New York, among numerous others.
His Dos Caminos in Midtown Manhattan was at one point so jam-packed with eager patrons, even the New York Times had trouble getting a table, “…when was the last time you were put on hold for 10 minutes by a Mexican restaurant before being told that the earliest dinner reservation available was for 11:15?”
His mark on the vast landscape of Mexican dining can be seen in the many who’ve sought his guidance. As executive consultant, he’s been responsible for the concept development, experience designing and staff training of several dozen restaurants. His work includes the renowned Mezcalina in Chicago, recently bestowed the honor of one of twenty-three “authentic Mexican restaurants” by the Government of Mexico.
But beyond his impact on Mexican cuisine, Nieto remains rooted in a tried & true craft that goes beyond the hottest new street taco or upscale bar. “I want to provide an experience they’ll never forget. That’s my challenge: to put authentic yet contemporary food on the table.”