Manzano Flores’ signature culinary style of creatively reworked Mexican dishes is evident throughout the three-meal menu at C-Grill; the beachfront dining venue from the team behind famed dining destination, CATCH. He often experiments with local ingredients to create dishes reflective of Mexico and its local products, including Zapote wood, which he uses to prepare recipes exclusive to the property.
Manzano Flores earned his Bachelor of Culinary Arts in Puebla, a move that launched his now decade-long career. After earning his degree, he began gaining experience through his work in prominent Mexican hotels and restaurants. Later, Manzano Flores moved to Mexico City, where he began collaborating with renowned chefs, including Pedro Abascal and Enrique Olvera, to name a few. It is during this time that he cemented his own culinary approach.
During his career, Manzano Flores has been recognized by the State Government as Chef of the Year in Puebla for the category "Moles y Camote” and has won first place in the pastry contest category "Technology and Chocolate,” also at the state level. As he continues to learn and grow as a chef and innovator, Manzano Flores participates in various culinary courses and workshops in different national institutions.