Five years after the death of Chef Miguel Ravago Fonda San Miguel names new chefs.
“No one could ever replace Miguel,” said Tom Gilliland, co-founder and owner of“He wore many hats and filled multiple kitchen roles in a way only he was capable of. It felt right to hire not one, but two skilled chefs to carry on his legacy.”
The two chefs tapped to step into Ravago’s considerable shoes and carry on the storied Fonda legacy are Carlos Monroy and Blanca Zesati. Monroy, a native of Mexico City, was formally trained at the Colegio Superior de Gastronomia, specializing in regional Mexican cuisine. He’s a pan dulce expert and, in his role as chef for a Mexico-based catering company, has cooked for international celebrities like Shakira and Paul McCartney.
Chicago native Zesati, most recently of Miraval Resort & Spa here in Austin, specializes in developing meals for folks with dietary restrictions and preferences. She’s described as an “expert ingredient curator,” and will bring that expertise to bear within the context of Mexican cuisine and ingredients.
Their first order of business, a mandate from their boss, is to expand Fonda’s menu in order to make it more accessible and approachable. This infusion of fresh talent and perspective in the kitchen at Fonda San Miguel is an exciting development, and we’re excited to see the iconic Mexican restaurant continue its reputation for excellence and innovation.has been Austin’s independent news source for almost 40 years, expressing the community’s political and environmental concerns and supporting its active cultural scene. Now more than ever, we need your support to continue supplying Austin with independent, free press.
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