I had the privilege of meeting Chef Edgar Chávez, a renowned Mexican chef, and of sharing with him his vision of gastronomy, management, and hospitality. During several days at Rosewood Mayakoba, I was able to explore the hotel behind the scenes, meet the teams, and engage in meaningful conversations with them. I warmly thank all the staff for these enriching exchanges, which allowed me to deepen my understanding of the art of hosting and to experience hospitality in its fullest sense.
During this stay, I had the opportunity to dine at La Ceiba, in this open-air restaurant, alongside the chef. It was a culinary, cultural and human encounter that perfectly embodied Edgar’s vision of generous, authentic hospitality.
I’m delighted to be able to share these interviews and encounters with emblematic figures from the hospitality world, to discuss their vision of hospitality and pass it on through these articles. Other publications will follow shortly, including new portraits and experiences around Rosewood Mayakoba. Don’t hesitate to subscribe to my newsletter to stay informed of upcoming releases and discover other inspiring stories on the art of entertaining.
So it’s with great pleasure that I share this meeting and testimonial from Rosewood Mayakoba’s Executive Chef. His sincere and inspiring words offer a total immersion in his vision of hospitality, his management style and the unique link he creates between cuisine and emotions.
Hospitality according to Chef Edgar
” For me, hospitality is like being at home, creating so many memories with my family. Mexican culture is authentic and generous, and everything is done with the heart and soul. “
These words sum up his vision: hospitality goes beyond impeccable service or the aesthetics of a plate. It lies in the creation of memories. Each dish becomes a bridge between past and present, between the intimate and the collective.
At Rosewood Mayakoba, international customers are a regular feature: ” Probably 50% of our customers are regulars ,” he says with a knowing smile. This figure, deliberately exaggerated, illustrates the loyalty generated not only by the hotel’s idyllic setting, but above all by its warm welcome and culinary creativity.
For him, offering hospitality is tantamount to ” pampering ” the guest, to “spoiling” him like a precious guest in the home. ” When you arrive here, every dish is prepared with the idea of pampering, creating memories through the menu and the kitchens. “
With its seven restaurants, each designed as a stage in a journey, Edgar describes it as “a veritable culinary odyssey through Rosewood Mayakoba”. Behind this gastronomic diversity lies the same intention: to provoke emotion and inscribe moments in customers’ memories.
His philosophy can be summed up in one simple, powerful phrase: ” For me, luxury is consistency. And consistency means cooking with passion and emotion, because that’s how memories are made. “
Managing a team of 120 people: rigor and communication
The role of executive chef is not just to create dishes: it’s also to inspire, guide and pass on. Edgar knows this perfectly well: ” Responsible for 120 people in the kitchen, it’s essential to work with them, to show them and share my experience. “
His career has shaped him. Born in Mexico City, he started out in kitchens where discipline and exacting standards reigned: ” When I started out, everything was very strict and difficult “. This rigor forged his profession, but over the years it has been enriched by humanity and kindness.
” Discipline exists, but always with an objective: to strive for excellence, to be passionate about people, to cook with heart and soul. “
For Edgar, management is above all about passing on knowledge, experience and heritage. ” My whole life has been spent in the kitchen. My legacy is to pass on my experience to prepare dishes for our customers. Teaching every recipe I know is my way of leaving a trace. “
This approach nurtures the team: techniques, philosophy and authenticity combine to remind us that every plate carries memories for someone.
An unforgettable memory with a customer
Edgar recalls an experience that perfectly illustrates the power of hospitality, during a La Ceiba dinner. Under the sacred Mayan tree, guests enjoy a “farm to table” meal, directly linked to the land and its traditions.
” One night, a customer shared a special Thanksgiving stuffing recipe with me. In Mexico, this holiday doesn’t exist, which surprised me greatly. We talked about recipes, our grandmothers, the way our mothers cooked. She came from New York and gave me her grandmother’s recipe. “
Touched by this gesture, Edgar incorporated the recipe into his repertoire, adding a local touch. At each presentation, he always tells us about his origins: ” This is Madame Chang’s recipe. It has allowed me to share this tradition with you. “
Customer feedback is unanimous: ” Many say it’s the best stuffing they’ve ever tasted. ” This anecdote illustrates the essence of the chef’s profession: bridging cultures, transforming an encounter into a culinary legacy and offering an unforgettable emotion.
Generous hospitality ….
Through his words and memories, Chef Edgar brings hospitality to life. She links childhood, family inspirations, team and customers.
Its hospitality is based on generosity and sincerity: every meal becomes a memorable experience. His role as manager also embodies this hospitality, passing on knowledge and values to a team of 120 people. And encounters, like that of the customer who shared her family recipe, transform a dish into a bridge between cultures and generations.
For me, sharing a dinner with him at La Ceiba was one of the finest illustrations of this generous hospitality: a moment of emotion, authenticity and sharing that will long remain engraved in my memory.
Ultimately, Chef Edgar’s story is a reminder that true luxury is found in consistency, passion and authenticity. In his own words: ” We create memories for our customers. And that’s hospitality. “
ABOUT EDGAR CHAVEZ
Edgar Chávez has been Executive Chef at Rosewood Mayakoba Resort since November 2022. A native of Mexico City and a graduate of Le Cordon Bleu, he has distinguished himself through his exploration of Mexican culinary traditions and his mastery of pre-Hispanic cooking techniques.
At Rosewood Mayakoba, he leads a team committed to sustainable gastronomy, favoring local produce and ingredients from responsible farming and fishing. Its role is to create gastronomic experiences that celebrate the diversity of Mexican flavors, while respecting the environment.
Chávez is also a gastronomic ambassador for Come Pesca, a national organization promoting the responsible consumption of seafood, and an active member of #PescaConFuturo, a movement working for the preservation and health of Mexico’s oceans.
With his passion for Mexican cuisine and commitment to sustainable practices, he embodies Rosewood Mayakoba’s innovative and eco-responsible culinary spirit.
