Alejandro Villagrana Pérez was born in Mexico City. He studied Administration and Culinary Arts at the Ambrosia Culinary Center, during that time he made a stay at the Restaurant "Le Cirque" in New York. 

In 2008, he was invited by Chef Jonathan Gómez Luna to join the team of the restaurant "Le Chique" as Chef de Cuisine, sponsored by Karisma Hotels & Resorts, where he has worked for the last 11 years. In 2010, he traveled to Chicago for professional stage with Chef Grant Achatz at "Alinea", considered one of the best restaurants in the world. 

Along with Chef Jonathan Gomez Luna, Alejandro has participated in various world-class gastronomic congresses and events; They have managed to position Le Chique as one of the best restaurants in Mexico and over the years they have been adding important recognitions such as: "The Best of the Best", "Best Tasting Menu", "Best Art on the Plate" , “Best Hotel Restaurant” by Travel + Leisure Magazine, “Restaurant of the Year” by Millesime México and “Best Hotel Restaurant in Mexico” by Food & Travel Awards; recognized by “ The Daily Meal ”as one of the 100 best restaurants in Latin America and included by Culinaria Mexicana for 4 consecutive years, within the List of the 120 best restaurants in Mexico. 

From 2014 to date, Le Chique has been awarded the prestigious award "Five Diamonds by AAA". His most recent achievement was being recognized by the Academy of “The World's Best Restaurants” for inclusion in “The Diners Club 50 Best Discovery Series”, a list that highlights what is considered “the next generation of gastronomic destinations”. 

In 2018, Le Chique entered the list of "Latam 50 Best Restaurants" in position number 34 and for 2019 positioning in number 32. Currently, Alejandro is a key member of the Research and Development team at Le Chique.       

CI met Alejandro more than 20 years ago, not only his simplicity, humility and proactivity were evident, he was also a natural talent and a titanic willpower…. I have been fortunate to see his career from many angles and facets, to see his evolution and growth to become what in my opinion is today, the best chef in this country. To be a great cook, it is not enough to have the desire, strength or temper that this job demands, it requires knowledge, talent and skills that are only acquired in the daily restaurant life, during service, standing up for long hours, in creativity days, chopping, distilling, fermenting, organizing, cleaning ……. In the quest to be an upright chef, that is what Alejandro has become. I have no doubt that we will hear talk a lot more about Alejandro in the culinary field of this country and the world, he will contribute more of his talent to Le Chique and Karisma, he will continue to delight us with his culinary art and his tremendous human quality. It is an honor to see the chef you have become today, but more honor is to be able to call you friend ... Le Chique would not be what it is today if you had not run this race alongside me…. Thank you very much Alejandro

Jonatan Gómez Luna