Chef Donnie Masterton

It was an honor to write the cover story for the June 1st edition of Atención, coming out today on Chef Donnie Masterton and his 18-year impact on the culinary scene in San Miguel de Allende. <> While the rise of San Miguel’s food scene is certainly part of his story, there’s another look into the chef and much of it may surprise you. This occupied all of my time in the month of May. <> When I stepped back and looked at everything Chef Donnie Masterton has contributed to San Miguel over the years, one thing became unmistakably clear - no chef has done more to shape the culinary identity of San Miguel de Allende than Chef Donnie Masterton. He not only opened restaurants, but he also helped lay the foundation for the diverse gastronomic community that defines San Miguel de Allende today. He created opportunities for local talent, inspired a generation of young chefs and elevated the city’s culinary standards. He gave new meaning to farm-to-table by stepping into the role of the farmer himself, growing much of the produce he uses at his restaurants. He has risen to prominence on the international culinary stage, collaborated with a remarkable roster of culinary legends and helped transform San Miguel de Allende into one of Mexico’s great food cities. <> Chef Donnie Masterton loves San Miguel de Allende. His legacy has never been defined solely by restaurants or business ventures, but by the care and confidence he has invested in the people who surround him. <> Chef Masterton is entering a new chapter. Beyond transforming the restaurant experience at Barrica de Fuego in Los Senderos, he’s also launched a new charity, Let the Kids Cook, that may become one of the most meaningful projects of his career - giving young people opportunities, mentorship, and hope through the power of cooking and food. His greatest impact on San Miguel de Allende may not be behind him at all — it may just be beginning. <> Thanks to Atención Editor, Camie Fenton, for your support and commitment to telling the stories that really matter to our community and to Lorena Campillo for all the behind-the-scenes, technical magic that got it to press. <> Also, an extra special thanks to my favorite group of photographers: Nicolas De Panam, Juan Carlos Sedano, Sean Reagan and Gunther Maier, who accepted my challenge to photograph Chef Donnie Masterton for this story. The result is a series of images that capture the intensity, creativity and presence behind the man who helped build culinary San Miguel. <>

Savor the read!

Taking a break…

After 2 days of really fun openings at Pueblo Bonito and Garnacha, I’ll be out of commission for another round of topical chemotherapy. Sigh!

With 37 days on the count down, this is my 16th rodeo. I know what to expect and it will go by quickly as I have already planned another culinary adventure this summer in Morelia, cooking with Chef Cynthia Martínez of Los Conspiración 1808; one of my favorite chefs.

I look at this down time as a much needed break; to write an article on another one of my favorite chefs and count my blessings for being here in sweet home San Miguel. If you want to come for coffee or just chat, message me and drop by anytime. The door is always open.

Thank you to one of MAC’s female network of girl power, Doctor Itzel Martinez, for taking me through another round. I’ve kept this post-treatment photo from the last time as a reminder that all good things take time and the patience part of this experience always remains my hardest lesson.

See you in May!

Inside San Miguel de Allende's New Culinary Culture

Thank you Camie Fenton, Editor of the Atencion newspaper, for putting San Miguel de Allende’s chefs and restaurants front and center and publishing my article, Inside San Miguel de Allende’s New Culinary Culture, in the March, 2026 edition of the Atencion.

A digital copy here: https://www.atencionnews.net/ and a printed copy will be available tomorrow at all news outlets, including Consejo Turístico de San Miguel de Allende.

Featured in the article are 64 game changers, including Chef Jorge Avendaño of Altar in Dôce 18 Concept House, who is on the cover.

Too late for this article were two major changes that will influence the direction of the industry in 2026: Héctor Aguilar Uriarte of Amatte was named the new president of CANIRAC and the arrival of Pueblo Bonito with General Manager, Lucy Ruiz, PR Rose Ruiz, along with Executive Chefs Omar Visaiz of Pueblo Bonito and Anaisa Guevara of La Frida, who was selected as one of Food & Wine Mexico's "Best New Chefs of 2024” and worked in two, three-Michelin-starred restaurants: Arzak in San Sebastián, Spain, and Addison at the Fairmont Grand Del Mar in San Diego. We dined with her this past Saturday and Pueblo Bonito definitely raised the bar for the food scene in SMA.

Thirteen photographs introduce you to the people who are pushing SMA’s gastronomy into the next chapter; the chefs and restaurateurs who collectively represent thousands of people who work in SMA’s restaurants and passionately promote the gastronomy of SMA every day, currently with all eyes on Chef Donnie Masterton, who is celebrating the 18 year anniversary of The Restaurant this week and just launched a new NGO, Let the Kids Cook, benefiting culinary students, kids, chefs and restaurants in San Miguel de Allende, Guanajuato and Mexico.

Enjoy the read

The New View…

A single seat to take in the view from Pueblo Bonito: Priceless!

Let the Kids Cook

Atrio: New Years Eve 2026

We spent the last few hours in the afternoon of 2025 photographing Atrio’s staff as they prepared for a New Year’s party for 180 customers. It all seemed so effortless. Our home-away-from-home restaurant for the past 8 years, Atrio has a trifecta of fabulous food, exceptional service and plenty of hugs. Everything about the service at Atrio comes down to one thing - treat customers like they’re family; it’s as simple as that. The staff is always on top of their game; two steps ahead of you on every visit. Pretty close to our definition of perfect, the team at Atrio gets our vote for the best service in SMA in 2025. Thank you for many memorable moments of great dining last year.