i. Biography
The Climb
Fine-dining discipline in France shaped the early frame of Israel Montero’s work. As cook at Restaurant Paul Bocuse in France and cook at Hôtel Plaza Athénée in Paris, France, he moved through kitchens defined by rigor and precision. Those years established the technical baseline that later let his practice read with control rather than display. Mexico City gave that foundation a different use. Since 2019, Israel Montero has been co-founder and chef of Siembra; since 2022, co-founder and chef of Siembra Comedor; and he is chef of Siembra Tortillería. Taken together, those roles show a career that shifted from formal training into a project organized around place, corn, and daily production. “Tacos are something very comforting.” Israel has said.
Today
At Siembra Tortillería in Mexico City, Mexico, the work centers on rescuing native Mexican corn varieties. That is the craft line that defines Israel Montero’s current practice: not corn as decoration, but corn as the working material of the kitchen, handled with the care required to keep older varieties in circulation. The same brief runs through the businesses he co-founded and leads. At Siembra, since 2019, and Siembra Comedor, since 2022, Israel Montero has built adjacent rooms around the same idea. The roles are distinct, but the throughline is consistent: a kitchen program grounded in restoration, repetition, and the value of keeping a local ingredient alive in service. Read as a group, the tortillería, the original Siembra, and the comedor map a method rather than a brand expansion. Israel Montero’s work in Mexico City develops one craft argument across different settings, with each room carrying the same center of gravity.
Recognition
The defining recognition in this profile is not a prize but a line of work made legible over time. Israel Montero’s path is easy to trace: France first, then Mexico City, with Siembra in 2019, Siembra Comedor in 2022, and Siembra Tortillería as his present chef role. The result is a practice built around native Mexican corn varieties, and around the effort of keeping them active in the kitchen.
Profile updated July 2026
FAQ
Asked of Israel
Where did Israel Montero work before?
Israel Montero's earlier career included Restaurant Paul Bocuse and Hôtel Plaza Athénée.
What is Israel Montero known for?
rescuing native Mexican corn varieties.
