Today we’d like to introduce you to Alfonso Brito.
Hi Alfonso, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
I was born in Córdoba, Veracruz, Mexico, and my journey started in my mother’s small restaurant near a sugar factory in Paso del Macho. After losing my father at a young age, I had to grow up quickly, helping her cook, clean, and run the business taught me early what hard work and passion for food meant. Those moments shaped not only my love for cooking but also my understanding of responsibility and community.
When I moved to the United States with my wife, Claudia, my high school sweetheart; we arrived with almost nothing but big dreams. I started as a dishwasher, learned English on the job, and worked my way up to line cook and manager. During the day, I worked at the Mexican Consulate, and at night, I continued to cook, always driven by the dream of one day having my own place.
That dream came true with Santo Taco, our taquería in Salt Lake City. We built it with love, authenticity, and a mission to share the real flavors of Mexico. The response was incredible, we grew to multiple locations and were even featured on Diners, Drive-Ins and Dives on the Food Network.
From there, I wanted to elevate Mexican cuisine to a fine dining level, that’s how Monarca was born. Monarca represents not only modern Mexican flavors but also transformation; much like the butterfly it’s named after. It’s about growth, elegance, and cultural pride. In 2025, I spent three months training at Cocina Hermanos Torres in Barcelona, a 3-Michelin-star restaurant, to continue learning and bringing world-class techniques back to Utah.
Today, I’m proud to be part of Salt Lake City’s growing culinary movement — blending my Mexican roots with global inspiration, while mentoring young chefs to dream big, work hard, and believe that everything is possible when you start with passion and purpose.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
It definitely hasn’t been a smooth road, but I think that’s what makes the journey meaningful.
When I first came to the United States, I didn’t speak the language, didn’t have connections, and had to start from the very bottom. I remember washing dishes and working double shifts just to make ends meet. But I was determined to learn, to grow, and to build something for my family. Every kitchen I worked in became a classroom, every mistake a lesson.
Opening Santo Taco was a dream come true, but it came with many challenges, long hours, financial pressure, and the constant balancing act of being a husband, father, and business owner. There were moments when things didn’t go as planned; days when I questioned if we’d make it. But my faith, my wife Claudia’s support, and my belief in hard work kept me moving forward.
When I opened Monarca, the challenge shifted from survival to perfection, creating a fine dining experience that honored Mexican culture with elegance and precision. That level of detail requires daily discipline, from leading a team to maintaining consistency in every plate, every night.
I’ve learned that success isn’t a straight line, it’s full of sacrifice, setbacks, and lessons that make you stronger. And even now, I see challenges as opportunities to keep growing, both as a chef and as a person.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I’m a chef, creator, and dreamer. My work is rooted in Mexican culture but expressed through technique and creativity, it’s about telling a story through food.
At Santo Taco, I wanted to bring the real taquería experience to Utah, Fresh salsas, fresh meats, and bold flavors that represent the streets of Mexico. What started as a small neighborhood spot became something much bigger, a community gathering place and a symbol of authenticity.
Then came Monarca, my fine dining restaurant in downtown Salt Lake City. Monarca is where my passion meets precision, it’s a tribute to the evolution of Mexican cuisine. We combine traditional ingredients like mole, corn, and cacao with modern techniques such as sous-vide, emulsions, and molecular touches. The goal is always to create emotion, a dish that makes you feel something, that tells a story.
What sets my work apart is the balance between roots and innovation. I never want to forget where I come from, but I also believe Mexican cuisine belongs at the world’s highest culinary level. I’m proud that Monarca has received Best of State recognition, and that I had the honor of training at Cocina Hermanos Torres in Barcelona, a 3-Michelin-star restaurant that taught me precision, structure, and respect for product.
More than awards, though, I’m proud of the teams we’ve built; people who share the same values of discipline, respect, and passion. Every restaurant I’ve opened has been a family project — not just mine, but a reflection of everyone who believed in the vision.
At the end of the day, what sets me apart isn’t just the food, it’s the story behind it. It’s proof that with hard work, humility, and perseverance, you can transform challenges into something beautiful. That’s what Monarca stands for, transformation, growth, and the beauty of change.
Networking and finding a mentor can have such a positive impact on one’s life and career. Any advice?
Finding a mentor starts with being humble enough to learn and brave enough to ask questions. I’ve always believed that growth happens when you surround yourself with people who are better than you; people who challenge you to think differently.
When I started, I didn’t have traditional mentors in fancy kitchens. My first teachers were my mother, who taught me discipline and flavor; the cooks and dishwashers I worked with, who showed me teamwork; and later, chefs who opened their doors and shared their craft. Every stage of my life brought a different kind of mentor.
In recent years, I’ve learned the power of connection through respect. Whether it’s a farmer, a local business owner, or a Michelin-starred chef, I treat every relationship as a collaboration. The culinary world is about community, not competition.
When I had the opportunity to train at Cocina Hermanos Torres in Barcelona, I realized how mentorship is built on generosity, they gave me their time, knowledge, and trust. That experience changed me. It reminded me that true mentorship is about sharing, not just receiving.
My advice is simple: stay curious, stay grateful, and never stop being a student. Networking isn’t about collecting contacts, it’s about building relationships with purpose and heart. If you give value to others, it always comes back to you.
Contact Info:
- Website: https://www.monarcaut.com
- Instagram: https://www.instagram.com/monarca_dining?igsh=MWswa25hejBpeXJhdg%3D%3D&utm_source=qr
