Altier Catering: When steady work speaks louder than words

Induction ceremony of the Académie Culinaire de France in Mexico. Chef Francisco Díaz stands with distinguished chefs after receiving his official membership.

Some achievements don’t need noise—they come from quiet, consistent work. That’s exactly the path Altier Catering has taken, and now it’s earned them a place in culinary history.

Chef Francisco Díaz, founder of Altier, was officially named a member of the Académie Culinaire de France, one of the most respected culinary institutions in the world. On June 27, at Hotel Presidente InterContinental, a very special dinner was held to celebrate the induction of four chefs: Miguel Taniyama, Ángel Álvarez, Gerardo Sandoval, and Francisco Díaz.

What stood out most? Although Gerardo and Taniyama presented the dishes (main and starter respectively), Francisco and Ángel were right there collaborating, supporting both creations. That says a lot about Altier’s team spirit: refined technique without ego, and a deep commitment to doing things well.

As someone who has been part of their brand strategy and communication, seeing a local name from Puerto Vallarta reach this level is more than rewarding. It reminds me why storytelling and marketing matter—because behind every dish, there’s a message worth sharing.

Learn more at altiercatering.com