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2118 W Lake St. Melrose Park, IL 60160    |    Open Tues-Sun from 2pm to 2am    |    Reservations - (708) 345 -1111

Our Staff


Sergio Suarez


Sergio David Suárez was born in Juanacatlán, Jalisco and immigrated to the United States at the age of 17. Mr. Suárez settled in Chicago where he worked in a factory while attending night classes to be certified as a refrigeration technician. Mr. Suárez’s established his first company shortly thereafter and went on to establish a dozen more successful businesses in the United States and Mexico. He is the Founder and President of the North American Institute for Mexican Advancement (NAIMA), a nonprofit organization that works for the development and empowerment of the Mexican community in North America, through educational, social, and economic development initiatives.


David Suarez

Executive Manager

David A. Suárez is the executive manager of many of his family’s businesses located in the suburbs. The spirit of his family’s hometown of Juanacatlán, Jalisco, Mexico is apparent through all of their business ventures, but particularly through La Tequileria. The Suarez family further exemplify their passion for tequila as they have distilled their own tequila and planted agaves in their hometown. Beyond tequila, David honors his culture through his philanthropic endeavors. It is present through his leadership role with NAIMA and its international tour, México en el Corazón, a free cultural presentation showcasing traditional Mexican folklore gathering thousands in attendance for each city.


Diana Coss y leon


Coss y leon is a graduate of the Culinary Art School of Kendall College, in Guadalajara Jalisco. She has an impressive background with over 6 years of culinary knowledge. She has worked at prestigious restaurants including Carlos Gayton’s Mexique, Aba, and Cherry Circle Room. In 2018, her pasty creation for Mexique was featured in the Michelin Star guide. Coss y leon’s culinary philosophy is rooted in her admiration towards respecting history, tradition, and ingredients. “When you are passionate and committed in understanding the purpose of an ingredient, naturally the dish will unify flawlessly,” shared Coss y leon on her creative process.


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Michele de Maria

Michele de Maria

Customer Service Manager &

Event Coordinator

Michele de Maria’s deep appreciation for the culinary experience was developed through her education at Kendall college, receiving a BA in Culinary Arts and Business Law. Her strong professional experience in the restaurant industry was gained with 6 years of back of house kitchen experience, 3 as an executive chef for fine dining Italian and 4 years in management.  

Michele loves that her position with La Tequilería allows her to use all her skills. She has become impassioned with the educational elements involved in the tequila making process and enjoys relating that passion with the customers of the restaurant.

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Hector E. Garcia

Bar Manager

Born in Guadalajara, Jalisco, Hector has a natural passion for tequila. Hector has worked in the alcohol distribution field since 2009 and has front of house management experience for over 10 years. Being born in Jalisco and into a family that plants, grows and sells agave Hector feels a strong connection to tequila. His passion grows naturally as he enjoys creating new cocktails and discussing this spirit so unique to his culture with guests.

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