Chef Emiliano Ayala was born in the state of Morelos. He studied in Spain, at the Escuela de Hostelería de Leioa in Bilbao. He worked and learned from traditional Asturian and Basque kitchens, at Casa Gerardo alongside Marcos Moran (1 Michelin Star) and with Eneko Atxa of Azurmendi (3 Michelin Stars) where he developed a passion for cooking and a full respect for ingredients.

Tzirio and Trasdós were projects that gave him extensive experience in the kitchen and in service. They led him to understand that gastronomy is not only based on the stoves but also in the dining room, management, and the beverages that make up this exquisite universe.

In 2017 he began Planta Alta, a project with full freedom. There he was able to create a product-focused cuisine, where flavor and technique defined the concept. His strict discipline catches the attention of chefs outside of Mexico. Diego Gallegos, a chef from Málaga with a Michelin star, discovers Emiliano Ayala through the magazine Apicius, considered the best gastronomy magazine according to Ferrán Adriá, and proposes a collaboration that takes place in 2019.

Together with Diego Gallegos, several international chefs arrive and great masters of Mexico such as Pablo Salas, Atzin Santos, and more than 20 chefs support his project.

In December 2019, he made the decision to pause