Karime López
Karime López | |
|---|---|
| Born | 1982 Mexico City, Mexico |
| Occupation | Chef |
| Years active | 2005–present |
| Known for | First Mexican female chef awarded a Michelin star; Head chef at Gucci Osteria in Florence, Italy |
Karime López (born 1982) is a chef from Mexico who currently works in Italy. In late 2019, she made history as the first Mexican female chef to be awarded a Michelin star while leading the kitchen at Gucci Osteria located in Florence, Italy. That same year, she earned the title of Italy's Female Chef of the Year.
Biography
Born in Mexico City in 1982, Karime López cultivated her passion for cooking early on by assisting her mother with meal preparation in Querétaro, Mexico.
Culinary education
At the age of 18, López initially moved to Paris intending to pursue art studies but soon redirected her focus toward culinary training. In 2005, she moved to Seville, Spain, to undertake professional chef education. She trained under distinguished chefs such as Santi Santamaria and gained valuable experience working at acclaimed establishments including Can Fabes, Mugaritz, Pujol, and Noma. López has openly discussed the obstacles women encounter in the culinary field and the personal sacrifices involved in training with leading chefs worldwide.
Gucci Osteria
In 2017, López relocated to Modena, Italy, where her husband, Takahiko Kondo, served as sous chef at Osteria Francescana. The following year, she was appointed head chef of Gucci Osteria in Florence by Massimo Bottura. By 2019, under her leadership, Gucci Osteria achieved a Michelin star, marking her as the first Mexican woman to earn this honor. Additionally, she was recognized as Italy's Female Chef of the Year that same year.
In 2022, Kondo joined López as co-head chef at Gucci Osteria, where they focus on creating dishes featuring locally sourced ingredients. In 2023, López was honored with the Best Chef of Distinction Abroad award from Mexico's National Chamber of Restaurants and Seasoned Foods in recognition of her global influence within the culinary sector.