i. Biography
"I am always proud of my origin." For Oscar Segundo, the line is less branding than method. At Xokol in Guadalajara, where he is chef co-owner, origin is not an idea layered on after the fact; it is the frame the work starts from. "For me, the kitchen is where I can project lived experiences," he says, and that is the clearest way to read his cooking: as technique carrying memory, place, and personal history into service.
Coming Up
At Centro de Gastronomía y Sazón, Oscar Segundo picked up the base that would hold the rest of his path. The first professional steps were in service at scale: Jefe de banquetes at Club Regina Puerto Vallarta in Puerto Vallarta, where timing and coordination would have mattered as much as speed. He then moved into the line as sous chef at La Leche in Puerto Vallarta, before taking on Head Chef at Hueso Taller in Guadalajara. The sequence is practical and cumulative, with each role adding more range, more responsibility, and a clearer claim on the kitchen. Since 2018, Oscar Segundo has held dual roles as chef copropietario of Ajumú taller de cocina and chef of Xokol Antojería. Ownership and execution sit side by side there: one position sets direction, the other keeps the work grounded in daily service. By that point, the earlier kitchens had already shaped a style that reads as disciplined, rooted, and attentive to source.
Where They Are Now
In Guadalajara, Oscar Segundo’s current work at Xokol has the clearest expression of his approach. The restaurant sits inside the same thread that runs through his career: experience translated through the kitchen, and origin treated as working material rather than decoration. The city is not just where he is based; it is where the line between memory and practice is most visible. His path also maps cleanly across places. Toluca is tied to Centro de Gastronomía y Sazón. Puerto Vallarta marks the middle ground through Club Regina Puerto Vallarta and La Leche. Guadalajara carries the later chapter through Hueso Taller and Xokol. Taken together, the movement is less about a dramatic rise than a steady series of kitchens, each one extending the last. What holds the story together is the directness of the work. Oscar Segundo keeps personal history inside the kitchen, where it becomes part of the meal rather than a story told around it. That continuity is the throughline: not a separate biography from the food, but the same discipline expressed in another form.
In Their Words “For me, the kitchen is where I can project lived experiences.” “I am always proud of my origin.”
Profile updated July 2026
FAQ
Asked of Oscar
What is Oscar Segundo's current role?
As of 2026, Oscar Segundo is Chef Co-owner.
Where did Oscar Segundo train or study?
Oscar Segundo trained at Centro de Gastronomía y Sazón.
What recognition has Oscar Segundo received?
Chefs revelación (2022).
