Chef Hugo Mendez, co-founder and head chef of Epazote, brings more than a decade of experience rooted in traditional Mexican cooking and disciplined culinary training. A graduate of gastronomy university in Mexico City, his approach to food has always been grounded in technique, repetition, and respect for tradition.

After his studies, Hugo continued his professional journey in Cabo San Lucas, where he trained and worked across a range of kitchens—from local restaurants to fine-dining resort establishments. This period shaped his cooking philosophy: food that is deeply traditional, carefully executed, and meant to be enjoyed without excess or pretense.

Over time, Hugo’s work led him into private chef roles, cooking for families and guests in villas throughout Cabo. Preparing meals in these intimate settings reinforced his belief that great food is not about spectacle, but about care, consistency, and hospitality. His cooking became known for honoring classic Mexican flavors while maintaining balance and restraint.

Epazote was born from that philosophy. Encouraged by guests who valued not only the food, but the experience around it, Hugo and his wife, Simonne Carrasco Mendez, relocated to Fort Lauderdale and created a restaurant that reflected his culinary roots and their shared vision of hospitality and entreprenuership.

Today at Epazote, Chef Hugo brings the same principles to every plate: traditional technique, thoughtful preparation, and food that reflects the depth of Mexican cuisine. Whether dining in, gathering for weekend brunch, or sharing a catered meal, guests experience cooking shaped by years of practice and a genuine connection to cooking and culture.