Roberto Solís began his professional cooking career in 2003, when he founded Néctar, a restaurant for Yucatán cuisine, in his hometown of Mérida.

Years later saw stints at global-name restaurants, including The Fat Duck in London; Copenhagen’s Noma; Per Se, New York; and Les Créations in Tokyo.

Since the opening days at Néctar, Solís has experimented with ingredients used in traditional regional cooking. His own work never ceases engaging new techniques, presentations and flavors and led to what he calls nueva cocina yucateca—"new Yucatán cuisine," a movement he not only created but in which he is the principal driver. His work has transformed the culinary landscape in Yucatán state, adding to and enriching culinary movements that have put Mexico at the forefront of the global contemporary food scene.