LA CEIBA GARDEN & KITCHEN Dinner: hospitality at Chef Edgar Chávez’s table

Through DELPORTE HOSPITALITY, I have the exceptional opportunity to visit some of the most beautiful hotels in the world, meet their teams, and discover their vision of hospitality. Each experience represents a new step in my quest: understanding how, in every country, a guest experience can become a genuine moment of emotion, a memory that stays. I warmly thank Rosewood Mayakoba for inviting me to live this unique experience, for allowing me to dine in the heart of their outdoor restaurant, and for sharing this moment with Chef Edgar Chávez. This encounter was a true culinary, cultural, and human lesson, embodying the kind of hospitality I envision: sincere exchanges, conversations among strangers, and the sharing of knowledge and generosity.

From Kitchen to Table: A Transformative Encounter

At the end of the day, golden light filters through the leaves, enveloping the long table set beneath a majestic tree and a garden of aromatic plants. Guests arrive gradually, drawn by the aromas wafting from the kitchen and the flames of a spectacular fire shooting from a water fountain. At the center of this scene, Chef Edgar Chávez moves with purpose… and then sits. Amid the guests, with a smile on his face, he shares far more than a meal: he shares a moment of embodied hospitality.

For Edgar, this dinner is not merely a special service offered by a luxury hotel. It is an experience that has transformed his career and his life. For twenty-seven years, he worked behind the scenes, focused on precise movements and meticulous kitchen organization. With the LA CEIBA GARDEN & KITCHEN Dinner, he found himself at the table with his guests, listening to their stories, answering questions, sharing his culture, and revealing culinary traditions. This moment profoundly changed his view of gastronomy: food truly comes alive only when it meets the emotions and memories of those who taste it.

A Cuisine That Tells a Story

The name LA CEIBA GARDEN & KITCHEN evokes the sacred tree of Maya culture, symbolizing strength, connection, and deep cultural roots. Launched nine years ago with just eleven guests, the concept can now host up to 130 people during its international editions.

At the heart of the dinner, each dish tells a story. The traditional Maya oven, called a pib, allows slow underground cooking, wrapping the meat in banana leaves for ten to twelve hours. One of the signature dishes is the lamb tamal with fruity mole, lamb coated in a homemade blend of raspberries and blackberries, cooked in the pib. Opening the leaves releases an enchanting aroma, blending fruits, herbs, and warm earth, transforming the tasting into an almost ceremonial moment. Served with handmade corn tortillas, this dish embodies both tradition and creativity.

Each recipe also celebrates local producers. Ingredients (vegetables, fruits, masa, banana leaves) are purchased directly from neighboring farmers, creating a positive economic impact for the region. Every dish tells a story, but also the story of the people who made it possible.

Hospitality at the Center

The LA CEIBA GARDEN & KITCHEN Dinner goes beyond a simple culinary demonstration: it is an act of hospitality. The chef sits among the guests, discusses recipes, explains how they are passed down through generations, and highlights the role of rare ingredients, such as melipona honey from Yucatán. This honey is unique worldwide, prized for its medicinal properties, recognized for centuries by the Maya for its antibacterial and healing effects. Its distinctive flavor owes much to the rich flora of Yucatán. As a honey enthusiast, I had the immense pleasure of leaving with a jar kindly gifted by Edgar.

During the dinner, guests who did not previously know each other feel recognized, listened to, and included in genuine conversation around the table. These exchanges transform the meal into a moment of human connection, where gastronomy and hospitality naturally intertwine.

Encounters That Leave a Mark

During my dinner, I had the privilege of sitting next to the chef, witnessing his passion for Mexican cuisine and his sincere approach to hospitality. This experience offered a unique cultural exchange, where every gesture and word reflected the authenticity and generosity of Mexican hospitality. I was also seated next to a lovely couple working in hospitality, as well as the hotel director, Édouard Grosmangin, and his wife, with whom we shared meaningful conversations. Gastronomy brings cultures together.

Over the years, these dinners have created memorable encounters. Guests and chefs exchange ideas, memories, and projects. This dinner is as much a gastronomic experience as it is a space for human connection.

When the LA CEIBA GARDEN & KITCHEN Dinner Travels

The experience is not limited to Mayakoba. The chef has brought the concept to several cities around the world: New York, Boston, Texas, Los Angeles, London… Each time, he recreates the magic of the communal table, adapting ingredients while preserving the soul of the project.

A Simple and Generous Philosophy

In summary, the LA CEIBA GARDEN & KITCHEN Dinner is far more than a meal. It is an experience where food becomes a pretext for connection, and hospitality is expressed in every gesture, word, and dish. The chef speaks with simplicity and quiet pride: a way to express his talent, his story, and his humanity.

This dinner is rooted in hospitality: ensuring that every guest feels seen, heard, and valued. It is an invitation to gather, discover, and share, reflecting the convivial spirit cherished in France: discussing, meeting, and connecting around a table.

At DELPORTE HOSPITALITY, the passion for hospitality and the study of its mechanisms translates into a true pleasure of working with places and projects around the world, giving meaning back to each guest experience. Explore DELPORTE HOSPITALITY’s activities to benefit from my expertise and share this generous and inspiring vision of hospitality.

About Edgar Chávez

Edgar Chávez has served as Executive Chef at Rosewood Mayakoba Resort since November 2022. Born in Mexico City and a graduate of Le Cordon Bleu, he has distinguished himself through a career marked by the exploration of Mexican culinary traditions and mastery of pre-Hispanic cooking techniques.

At Rosewood Mayakoba, he leads a team committed to sustainable gastronomy, prioritizing local products and ingredients sourced from responsible agriculture and fishing practices. His role is to create culinary experiences that celebrate the diversity of Mexican flavors while respecting the environment.

Chávez also serves as a culinary ambassador for Come Pesca, a national organization promoting responsible seafood consumption, and is an active member of #PescaConFuturo, a movement dedicated to preserving the health of Mexican oceans.

Through his passion for Mexican cuisine and commitment to sustainable practices, he embodies the innovative and eco-conscious culinary spirit of Rosewood Mayakoba.