CHEF JAVIER BECERRA - Xolo Bar HTX
Chef Javier Becerra of XOLO Bar in Montrose, Houston, TX
CULINARY
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Executive Chef & Co-Founder, Xolo Bar | Esquire Best New Restaurant 2021 | 10,000 Bites Collaborating Chef | Globally Trained | Modern Mexican Cuisine
Chef Javier Becerra
Executive Chef | Culinary Innovator | Modern Mexican Storyteller | Partner at Xolo Bar in Montrose, Houston, TX | Recovering Lawyer
Early Life & Foundations in Mexico City
A native of Mexico City, Chef Javier Becerra’s culinary journey began at home, where he cooked alongside his mother Martha, and grandmother, developing a deep respect for traditional techniques and family recipes that continue to influence his cuisine today.
Before entering the culinary world, Becerra trained and practiced as a commercial lawyer for six years. This experience instilled a disciplined, analytical mindset that now informs his precision in the kitchen and his structured approach to leadership and menu development.
Culinary Training & Technical Discipline
Following his passion, Becerra earned an Elite Diploma in Culinary Arts from the Culinary Institute LeNôtre in Houston.
He further refined his craft under Master Chef Fritz Gitschner at 60° Mastercrafted, where he developed a strong foundation in classical technique, precision, and modern culinary execution.
Houston: BCN, MAD & Rising Recognition
Becerra quickly rose through Houston’s culinary ranks, working in both casual and upscale kitchens before joining the opening team at BCN Taste & Tradition.
As Chef de Cuisine at BCN for three years, he helped shape one of Houston’s premier Spanish dining destinations, gaining recognition for his refined technique and leadership.
He later contributed to the opening and menu development of MAD Houston in River Oaks, working alongside Chef Luis Roger to introduce progressive Spanish cuisine to one of the city’s most high-profile dining scenes.
Global Exploration & Culinary Expansion
Seeking a deeper connection to his roots and a broader global perspective, Becerra spent a year traveling through Mexico’s diverse culinary regions, studying indigenous ingredients and regional traditions.
He then moved to Tokyo, Japan, where he served as Executive Chef at Bosque, leading the opening of a high-end restaurant that blended international influences with Japanese precision.
Continuing his pursuit of innovation, Becerra trained in Barcelona at Nitro School under Martín Lippó, specializing in molecular gastronomy and avant-garde techniques that would become a defining element of his culinary style.
Industry Collaboration: 10,000 Bites (2019)
In 2019, Becerra was selected to participate in “Around the World in 10,000 Bites,” the internationally recognized culinary event hosted by Chef David Skinner in Houston.
This exclusive, multi-day collaboration brought together a global roster of acclaimed chefs to create immersive tasting experiences that celebrated cultural exchange and culinary innovation. Becerra’s participation positioned him among an elite group of forward-thinking chefs, including World’s 50 Best Manu Buffara from Brazil and fellow Houstonian Restaurateur Aaron Bludorn, and this event further cemented his reputation within Houston’s fine dining community.
Degust: National Acclaim
Becerra went on to serve as Executive Chef at Degust in Houston, where he led a highly conceptual, seasonal tasting menu program.
Under his direction, Degust earned national recognition from Esquire Magazine as one of the “Best New Restaurants in America 2021.” The restaurant’s 15-course tasting menu highlighted his ability to merge global techniques with storytelling-driven dining experiences.
2026: Xolo… A Personal Culinary Expression
In February 2026, Chef Becerra co-opened Xolo Bar in Houston’s Montrose district (223 Montrose Blvd), marking a defining moment in his career.
At Xolo, he brings together the full spectrum of his journey - family heritage, global training, and modern technique. The menu reflects a deeply personal narrative, blending heirloom Mexican recipes with contemporary execution and bold, layered flavors.
As Executive Chef, Becerra creates dishes that evoke nostalgia while pushing culinary boundaries, offering guests a uniquely modern interpretation of Mexican cuisine.
Culinary Philosophy
Chef Javier Becerra’s approach is guided by three core principles:
Heritage – honoring the traditions and flavors of Mexico
Innovation – integrating global techniques, including molecular gastronomy
Precision – applying discipline shaped by both legal training and classical culinary foundations
This philosophy results in cuisine that is both technically refined and emotionally resonant.
Personal Interests
Today
As Executive Chef and co-founder of Xolo Bar, Becerra represents a new generation of globally trained chefs redefining modern Mexican cuisine. His work bridges continents, techniques, and traditions—creating dining experiences that are both sophisticated and deeply rooted in cultural identity.
ABOUT XOLO BAR
Xolo is where the energy of Mexico City comes alive
At the heart of our kitchen is Chef Javier Becerra, whose roots in CDMX inspire every dish. Raised in one of
the world’s most dynamic food capitals, Chef Javier brings the flavors of street markets, neighborhood
fondas, and family tables into a menu that’s full of color, spice, and soul. Every plate reflects the rhythm
of Mexico City, layered, expressive, and meant to be shared.
Behind the bar, owner and bartender Angel Bautista, also a Mexico City native, channels the creativity of the
city’s top cocktail scenes. Angel blends technique, innovation, and just a touch of science into his drink
creations with house infusions, balanced flavors, and minimalist presentations that keep things exciting
without ever losing heart.
Come as you are. Stay for the flavors. Raise a glass to Mexico City. XoloBar.net
Media contact:
McCartney Multimedia, Inc.
Los Angeles, CA
Ruth McCartney
310-301 8166 xtn 221
Cell 310 901 8166
info@mccartney.com