Born in Veracruz, Mexico, Carla Kirsch Lopez grew up in a family of physicians, where caring for others, passing on knowledge, and striving for excellence were fundamental values. Although those around her initially expected her to pursue a career in medicine, gastronomy soon became her true calling. Trained at the Institut Paul Bocuse, and after gaining experience alongside renowned chefs and establishments including Troisgros, La Réserve de Ramatuelle, and Davy Tissot, she has developed a distinctive culinary style in which the richness of Mexican traditions meets the elegance of French haute cuisine. Today, together with her partner Vincent Gerbelli, she runs Alebrije in Lyon—a true bridge between two culinary cultures.
Deeply committed to passing on her knowledge, Carla mentors and trains many young chefs, convinced that sharing expertise is essential to the future of gastronomy. Passionate about environmental responsibility, she favors seasonal ingredients, short supply chains, and a cuisine that respects natural resources. This philosophy is also reflected in Vincent’s work, as he creates innovative cocktails and mocktails using fruits, vegetables, and trimmings that would otherwise be discarded, demonstrating that the fight against food waste can also be a powerful source of creativity.
The fight against cancer is particularly close to Carla’s heart following the illness of a close chef friend. Whenever she has the opportunity, she puts her talent at the service of this cause, notably by supporting Tout le Monde contre le Cancer and La Ligue contre le cancer. She also contributed to Les Délicieuses, the first initiative by the Pinky Blinders, a cookbook whose entire proceeds are donated to breast cancer research.
Through Alebrije and her many commitments, Carla Kirsch Lopez champions a deeply human vision of gastronomy—one in which culinary excellence, knowledge sharing, respect for living ecosystems, and solidarity naturally go hand in hand.
