Chef Benito Molina




The city of Ensenada in Baja California is fast emerging as one of Mexico’s gastronomic capitals, and Manzanilla has developed a reputation as one of its finest restaurants. Taking advantage of the region’s rich wine-growing culture and proximity to the ocean, Manzanilla serves fresh seafood such as Kumamoto oysters and clams as well as meaty options such as ribeye steak.

Husband-and-wife chef team Benito Molina and Solange Muris opened the restaurant in 2000 after working together at a nearby winery. Molina trained at the New England Culinary Institute and worked in Brittany before learning Mediterranean techniques under chef Todd English, while Muris trained at the Central Piedmont Culinary College in Charlotte, North Carolina. Both are well-known in Mexico and have cooked together for renowned chefs, including René Redzepi and Juan Mari Arzak.


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