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.

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.

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.

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.

Roberto Solís

Chef at Kibi Kibi and Chi. A pioneer of modern Yucatecan cuisine, Roberto balances tradition and innovation in every bite.

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.

Sandra Fernández

Sommelier at Hoteles Xcaret. Recognized as Sommelier of the Year in 2022, she elevates dining experiences with pairings that tell stories.

Miguel Bautista

Chef at Bio. A professional in avant-garde vegan cuisine, he is known for elevating plant-based food to internationally acclaimed levels.

Alex Ruiz

Chef at Cantina Los Faroles and Cantina VI.AI.PY., becoming one of the leading ambassadors of his native Oaxaca’s cuisine.

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.

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.

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.

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.

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..

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.

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.

Enrique Olvera

Mexican chef, pioneer of modern haute cuisine, renowned for his restaurant Pujol, ranked among The World’s 50 Best Restaurants.

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.

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.

Antonio Bachour

Pastry chef and owner of Bachour Miami. Named World’s Best Pastry Chef in 2018 and 2022 by The Best Chef Awards.

Camila Fiol

Chilean pastry chef, specializing in Latin American-inspired desserts. Ranked among Top 10 Pastry Chefs in Latin America in 2022.

Angel León

Known as “chef of the sea”, he is committed to ocean preservation. Awarded Spain’s National Gastronomy Prize in 2020

Chele González

Spanish chef with a career in the Philippines, known for Gallery by Chele. Awarded a Michelin star in 2023.

Jaime Rodríguez

With Celele in Colombia, he celebrates the country’s cultural and culinary diversity, reaching #19 in Latin America’s 50 Best Restaurants.

Manuel Negrete

Oaxacan chef who revives ancestral recipes with modern presentation. Won Best Traditional Cuisine at Mexico’s Gourmet Awards in 2021.

Benedicta Alejo Vargas

BGuardian of Oaxacan traditions like mole negro. Awarded with “México de Mujer” in 2020.

Mario Papa

Paired with his sister Karla, he is known for his unbreakable spirit. Named Best New Chef 2023 by Food & Wine en Español.

Karla Pap

Creative baker, working alongside her brother Mario. Recognized as Best New Chef 2023 by Food & Wine en Español.

Pepe Salinas

Rooted in Huasteca cuisine, his career includes global learning. His concept at El Balcón del Zócalo is a benchmark in contemporary cuisine.

Erick Bautista

Regional winner in S. Pellegrino Young Chef Academy and later a global finalist, Erick integrates social consciousness into his cooking.

Francisco Sixtos

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.

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.

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.

Gabriela Cámaras

Director of Grupo Contramar, her restaurants fuse culture, cuisine, and social and environmental responsibility. She is also the author of My Mexico City Kitchen: Recipes and Convictions, featuring 150 of her recipes.

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*

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.

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.