How we Started
Having been a chef for over 25 years, Chef Alastair has witnessed and participated of the great culinary trends. From French nouvelle cuisine to Asian influence on fusion dishes.
“In 2014 I wanted to find a unique way of showcasing the relationship between the chef, the farmer and bountiful harvest of organic vegetables that were being produced through out the Mazatlan region of Sinaloa, when asked by my friend and organic farmer Chuy Lizárraga what I had in mind, I replied, as a Chef in Canada one of the most inspiring times of the year was the harvest, with that in mind farm to table was born”-Chef Alastair Porteous
Different personalities of the international society already attest to this unique experience in Mexico. The international Farm-to-Table movement aims to make us aware of the origin of our food, to see where and how our vegetables are grown and the process that they follow before seeing them in the supermarket, thus strengthening the relationship with producers of nearby farms.