At age 26, Chef Josue Jimenez graduated from the William F. Harras, Hotel Administration program at the University of Nevada, Las Vegas.

While in College, Josue was a trainee in various of Las Vegas top restaurants. Highlighting his time at Bouchon by Thomas Keller, named best Chef in US on numerous occasions.

Following his time in Las Vegas, Josue went on to pursue a culinary adventure throughout Switzerland and Spain. When coming back to his birthplace Puerto Vallarta, he created Personal Chef Catering, a company design to offer a sumptuous culinary experience in the comfort of diners homes and yachts. As the company grew, services to wedding receptions became a new branch and fundamental part of the business. By 2018, Personal Chef was catering in the Convention Center of Puerto Vallarta, as well as events in other cities such as Cancun, Mexico City and Los Cabos. Currently being one of the leading catering services in Puerto Vallarta.

In December 2017, Josue and his partner Mauricio opened Restaurante Icú. Giving birth to a long-time dream.

Chef Mauricio Leal began his culinary voyage at the prestigious Café des Artistes in Puerto Vallarta. Being personally trained by Chef Thierry Blouet. Moving on to study in the prestigious culinary Institute Gregoire Ferrandi in Paris, France.

Furthermore in Paris, Mauricio went on to work at La Closerie de Lilas, one of Paris most traditional restaurants. Where he learned the importance of classical French cuisine.

Going back to his birthplace Puerto Vallarta, he joined the banquet brigade at the awarded Four Seasons Hotel in Punta Mita. A passion for catering events and attention to detail was developed. Shortly after his stay at Punta Mita, Mauricio went on to join his life-time friend and partner Josue Jimenez in his catering company Personal Chef, which has being managed by both for the last 9 years.

In December 2017, Mauricio and his partner Josue opened Restaurante Icú. Giving birth to a long-time dream.