Daniel Téllez Reynoso
Anona & DT Food & Catering
Chef Daniel Téllez Reynoso is currently a partner of the Anona restaurant in the Polanco neighborhood of Mexico City and owner of DT Food & Catering.
After working in Mexico City with the president of the Vatel Club and Chef Isabela Dorantes at the Industrial Club, Chef Téllez moved to Europe where he worked in the Mediterranean as chef on a yacht. In Italy he learned under Quinzi Ristorante’s Chef Rome Gabrielli, a three star Michelin chef, and Chef Antonio Fratea at Da Toto Ristorante al Porto Antico.
While in Italy, Chef Téllez studied at the Scuola Di Cordon Bleu Culinary Arts in Perugia, and later completed a specialization in Galley Management at The Galley Club, Cookery School in Palma de Mallorca, Spain. He is also an Executive Chef member of Gastronomicom, the Academie Culinaire du France.
After years of learning in Mexico and Europe, Chef Téllez began as chef manager of Bacchanal ship, which sailed throughout the Caribbean and Mediterranean. Upon returning to Mexico, he helped open Hotel Brick in Mexico City and was later appointed Executive Chef of Food & Beverage for The Westin Santa Fe, Mexico City. Afterwards Chef Téllez opened Anona with mixologist Arturo Rojas and Chef John Chebox. Anona is known for combining international cuisine with Mexican influence.