About
Esteban Lluis graduated from the Culinary Institute of America in New York. He has worked in various restaurants across San Diego, San José, Los Angeles, and San Francisco, California. His philosophy and work ethic have positioned him as one of Baja California’s most prominent chefs, actively promoting the state’s and the country’s cuisine.
He has held roles as head chef and executive chef at notable establishments such as Corazón de Tierra (50 Best Latin America) and Hotel Encuentro Guadalupe in Valle de Guadalupe, as well as Cala in San Francisco (James Beard Award nominee), among others.
Esteban has participated in numerous culinary festivals, including Pacific Cooks in Cabo San Lucas, the International Gastronomy Festival in Puerto Vallarta/Nayarit, the Baja California Culinary Fest, the Festival de las Conchas y el Vino Nuevo, El Saber del Sabor in Oaxaca, Valle Food and Wine Fest, and the All Star Chef Classic in Los Angeles, to name a few. His talent has taken him to promote Mexican cuisine in countries such as Cyprus, England, the United States, and Spain.
His vision and interpretation, shaped by his experiences, have led him to propose innovative dishes that combine modern and traditional techniques, thereby developing a unique identity rooted in the cuisine and ingredients of his homeland.
Currently, Esteban runs his personal project Damiana in Valle de Guadalupe, which was awarded 1 Michelin star in 2024. At Damiana, he practices a proximity-based approach to cooking, promoting the use of local, fresh ingredients with a focus on sustainability for the region.
