Chefs & Guests
Andoni Luis Aduriz
Chef at Xal. Awarded two Michelin Stars, his cuisine is shaped by constant innovation and a disruption in tradition.
Carlos Gaytán
Chef at HA’, the first Michelin-starred restaurant in Xcaret. Carlos honors his roots with a haute cuisine proposal that is a source of national pride.
Paco Méndez
Chef at Encanta and culinary curator at Xinema. Awarded a Michelin star, he brings a modern, vibrant, and deeply Mexican cuisine to the culinary scene.
Jonatan Gómez Luna
Awarded a Michelin star, he brings to Chino Poblano a bold Mexico-Asian fusion with technique and personality. Jonatan is creativity without borders.
Sheyla Alvarado
Chef at Arriba Baja. With training and career roots in Baja California, she presents a flavor journey from the Cortés Sea to the Caribbean.
Rivera Río brothers
Chefs at Lumbre and Centli, celebrating Mexico with fire, strength, and family. They cook and pair with soul and Northern-Mexican pride.
Martha Ortiz
Chef at Tuch de Luna, her cooking is Mexican culinary poetry. Martha transforms femininity, identity, and art into flavors that move and seduce.
Alex Ruiz
Chef at Cantina Los Faroles and Cantina VI.AI.PY., becoming one of the leading ambassadors of his native Oaxaca’s cuisine.
Jesús Villareal
Chef at La Silla. A self-taught cook, he is passionate about grilled dishes that surprise with simplicity, based on family recipes from Monterrey.
José Luis Hinostroza
Chef at Arenal. He brings contemporary Mexican cuisine to a space that celebrates local flavors with creativity and elegance.
Roberto Solís
Chef at Kibi Kibi and Chi. A pioneer of modern Yucatecan cuisine, Roberto balances tradition and innovation in every bite.
Gaby Ruiz
Chef at Costero. Born in Comalcalco, Tabasco, she has worked in some of Mexico’s finest restaurants. In 2025, she triumphed as Iron Chef on Netflix..
Lula Martín del Campo
Chef at Azul Nogada. Named Chef of the Year by Guía México Gastronómico, she has a sustainable ethos and works with vulnerable communities.
Mariana Valencia
Chef at Monarca. A pioneer of Michoacán’s avant-garde cuisine, her international career earned her a spot in the Larousse Culinary Dictionary.
Mao Montiel
Master chocolatier at Hoteles Xcaret. He weaves memories, tradition, and passion into his creations, earning the Best Sweet Experience at the Gourmet Awards.
Miguel Bautista
Chef at Bio. A professional in avant-garde vegan cuisine, he is known for elevating plant-based food to internationally acclaimed levels.
Luis Arzápalo
From Valladolid, Yucatán. His international career has allowed him to blend Japanese elegance with Mexican soul. He leads Xin-Gao, Tama-Món, and Tah-Xido.
Adrián Peregrina
Chef Adrián Peregrina drives Hoteles Xcaret’s cuisine, fusing creativity with Mexican tradition. Honored by Forbes, Cristal certification, and the AAA Five Diamond Award.
Sandra Fernández
Sommelier at Hoteles Xcaret. Recognized as Sommelier of the Year in 2022, she elevates dining experiences with pairings that tell stories.
Enrique Olvera
Mexican chef, pioneer of modern haute cuisine, renowned for his restaurant Pujol, ranked among The World’s 50 Best Restaurants.
Mitsuharu Tsumura
His restaurant, Maido, was named the best restaurant by Latin America’s 50 Best Restaurants, blending his Peruvian and Japanese heritage into his cuisine’s unique identity.
Angel León
Known as “chef of the sea”, he is committed to ocean preservation. Awarded Spain’s National Gastronomy Prize in 2020
Antonio Bachour
Pastry chef and owner of Bachour Miami. Named World’s Best Pastry Chef in 2018 and 2022 by The Best Chef Awards.
Luiz Filipe Souza
Born in Brazil, Luiz Filipe Souza obtained a Michelin Star for his restaurant Evvai, also featured in the Latin America’s 50 Best Restaurants ranking.
Ana Karime López
First Mexican woman awarded a Michelin star for her work at Osteria Gucci and one of Forbes’ 100 Most Powerful Women in Mexico.
Santiago Lastra
Mexican chef with an international career, awarded a Michelin Star for KOL in England and part of The World’s 50 Best in 2023.
Lucho Martínez
Chef Lucho Martínez, from Veracruz, leads Em in Mexico City, awarded a Michelin star in 2024. Trained at Quintonil and Máximo Bistrot, his cuisine blends Mexican roots, contemporary technique, and Japanese sensitivity with a creative, ever-evolving spirit.
Francisco Sixto
After an intense training in European kitchens and learning from chef Sidney Schutte, Francisco Sixtos imprints his style with an Asian influence over a Mexican essence.
Rafael Covarrubias
A native of Querétaro, he recently earned a Michelin star for Hexagon in Canada as its executive chef, along with the Young Chef Award by the Michelin Guide Toronto in 2024.
Camila Fiol
Chilean pastry chef, specializing in Latin American-inspired desserts. Ranked among Top 10 Pastry Chefs in Latin America in 2022.
Chele González
Spanish chef with a career in the Philippines, known for Gallery by Chele. Awarded a Michelin star in 2023.
Benedicta Alejo Vargas
Purépecha traditional cook from Michoacán, preserves and shares ancestral recipes, teaching workshops and representing Mexican gastronomy on international stages.
Diego Hernández Baquedano
Chef Diego Hernández Baquedano, from Ensenada, is the founder of Corazón de Tierra. His regional cuisine is rooted in local ingredients, traditional techniques, and a deep respect for the land.
Eduardo Palazuelos
Chef Eduardo Palazuelos, from Acapulco, blends Mexican cuisine with Asian and Mediterranean flavors. Founder of Zibu and Mar del Zur, his culinary style stands out for its creativity, technique, and family heritage.
Erick Bautista
Regional winner in S. Pellegrino Young Chef Academy and later a global finalist, Erick integrates social consciousness into his cooking.
Héctor Laguna
Chef Héctor Laguna, from Veracruz and Hidalgo, leads Botanist in Vancouver, ranked among North America’s top restaurants. His cuisine blends deep Mexican roots with local ingredients, precise technique, and refined simplicity.
Jaime Rodríguez
With Celele in Colombia, he celebrates the country’s cultural and culinary diversity, reaching #19 in Latin America’s 50 Best Restaurants.
Paco Ruano
Chef Paco Ruano, from Guadalajara, leads Alcalde, ranked among Latin America’s best restaurants. Trained in kitchens like Mugaritz and Noma, his contemporary Mexican cuisine honors local ingredients with precision, honesty, and deep-rooted identity.
Jorge León
Chef Jorge León, from the Oaxacan Mixteca, played a key role in developing Pujol’s iconic Mole Madre. In 2018, he founded Alfonsina, a project rooted in traditional cuisine, native ingredients, sustainability, and family legacy.
Karla Papa
Creative baker, working alongside her brother Mario. Recognized as Best New Chef 2023 by Food & Wine en Español.
Mario Papa
Paired with his sister Karla, he is known for his unbreakable spirit. Named Best New Chef 2023 by Food & Wine en Español.
Claudia Santiz
Chef Claudia Santiz, from San Juan Chamula, is the first Indigenous Tzotzil woman to graduate as a professional chef. Founder of Kokonó, she promotes a mindful cuisine rooted in local ingredients and ancestral knowledge. Her work bridges identity, land, and technique.
Pepe Salinas
Rooted in Huasteca cuisine, his career includes global learning. His concept at El Balcón del Zócalo is a benchmark in contemporary cuisine.
Luis Arellano
Chef Luis Arellano, partner of Enrique Olvera at Criollo Oaxaca, leads a seasonal, locally rooted culinary proposal. His cuisine reinterprets Oaxacan traditions with technique and creativity, offering intimate and authentic experiences.
Lluis Costa
Chef Lluís Costa, a Catalan pastry chef, trained in his family bakery and kitchens like Bubó. He was awarded Spain’s Best Croissant in 2015 and twice won Best Artisan Panettone. He currently leads Vallflorida Xocolaters, where he blends tradition and contemporary innovation with excellence.
Emmanuel Peña
This chef born in Nuevo León brought northern Mexico’s flavors to the heart of France with Tarántula, a taquería with an authentic Mexican soul.
Israel Loyola
Named Best New Chef at the 2019 Gourmet Awards, he trained in renowned kitchens such as Jacinto 1930, Misión 19, and Restaurante Sin Nombre. His plant-forward cuisine blends local ingredients, ancestral techniques, and thoughtful innovation.
Manuel Negrete
Oaxacan chef who revives ancestral recipes with modern presentation. Won Best Traditional Cuisine at Mexico’s Gourmet Awards in 2021.
Lulú Martínez
Lulú Martínez Ojeda, originally from Ensenada, is one of the most influential winemakers in Mexico. Trained in Bordeaux, she leads Bruma Vinícola in Valle de Guadalupe, where she fuses classic techniques with local identity. Her approach is rooted in crafting honest, sustainable wines deeply connected to the land.
Kevin Gómez
His Indigenous roots form the foundation of his culinary identity and expertise. In 2013, his restaurant Astrid y Gastón was named Best Restaurant in Latin America by The World’s 50 Best Restaurants*
Grant Sceney
Grant Sceney, originally from Australia, is the Creative Beverage Director at Botanist Bar, Fairmont Pacific Rim in Vancouver. He was named Canada’s Bartender of the Year and was a global finalist in Diageo World Class. His mixology blends botany, technique, and storytelling, positioning him as a global reference in liquid experiences.
Leslie Jaime
Creator of the Galénico and Ginstone gins, earning accolades such as High Scorer at The Gin Guide Awards 2019 and a silver medal at the San Francisco World Spirits Competition 2019.
Laura Esquivel
Mexican writer, internationally acclaimed for the novel Como Agua para Chocolate. Won the Ariel Award in 1992.
Vivian Bibliowicz
Colombian writer specializing in Latin American culinary history. Awarded the National Gastronomic Journalism Prize in 2018.
Monsieur Periné
Colombian band blending pop, folk, and jazz. Won Best New Artist at the Latin Grammys in 2015.
Amador Montes
Visual artist and photographer from Oaxaca. His work explores culinary symbolism in popular culture.
Erick Padilla
Erick Padilla, Mexican sommelier, stands out for his innovative approach to low-intervention wines rooted in Mexican terroir. With experience in renowned wineries and international events, his work blends authenticity, technical skill, and cultural sensitivity in every glass.