CUTTING EDGE AND ROOTS IN MEXICAN CUISINE.
After graduating with a degree in Gastronomy in Guadalajara, Óscar Garza began his career perfecting his skills with local produce in a small seafood restaurant. Following years of technical specialization, in 2016 he co-founded—together with Luis Hernández—the Bruna restaurant, a space designed to deconstruct traditional Mexican cuisine through international processes and a contemporary aesthetic that elevates each dish to the status of an abstract work of art.
As Executive Chef and Director of Mixology, Garza combines his love of art with rigorous field research. This philosophy is reflected in the use of traceable ingredients in his dishes, such as his traditional chiles en nogada, which he makes with producers from Calpan, Puebla; his favorite Bruna potatoes, which he makes with native potatoes grown in Acatic, Jalisco; and the launch of the tenth mole in his Probaditas de Mole series, which he created in collaboration with Oaxacan chef Olga Cabrera.
His cuisine and the Bruna experience are featured in gastronomic listings such as the "Guía México Gastronómico: Los 250 Restaurantes de México" (Mexico Gastronomic Guide: The 250 Restaurants of Mexico); the "50 Best Discovery" by The World's 50 Best Restaurants; Marco Beteta's Best Destination Hotels and Restaurants, and in 2022 they received the Carlos Anderson national award for "Restaurant Innovation" from Canirac, and in 2026 they were named "Best Dessert Menu in Mexico" in the Guía México Gastronómico, among other recognitions.
On a personal level, Oscar was named one of the Best New Chefs 2024 by Food & Wine magazine. His success expanded in 2021 with the opening of Octo, a concept focused on marine excellence whose architectural headquarters was awarded the Prix Versailles by UNESCO.