Emmanuel Chávez

Emmanuel Chávez

Tatemó

Houston raised, Emmanuel Chavez was born in Mexico City. Chavez migrated to Texas at age 11 and like most, spent after-school days helping his family business; that business just happened to be a Tex-Mex restaurant. In 2015 he began to host a series of dinners around Houston under Brink-Dining. In 2016, Chavez moved to Seattle where he worked under Eric Rivera, Alinea Alumni, and Derek Simcik, Chicago’s “30 under 30” class of ’13. While in the PNW, Emmanuel rediscovered his Mexican roots and fell in love with making tortillas from nixtamalized corn. After 3 years away, he returned home to start the foundation of his first restaurant, TATEMO, where the main focus of the cuisine will revolve entirely on nixtamalized corn and its integrity.