CUISINE
SAVOR THE ESSENCE OF MEXICO PAST AND PRESENT
Food is sustenance, nourishment – and pleasure. The cuisine at Chablé Yucatán reflects Mexico’s timeless mastery of ingredients, contrasts, beauty and harmony. Savor artful dishes that celebrate the bounty of the land and sea, prepared with stunning brightness of flavor.
Most ingredients are either grown on-site – in the Mayan raised gardens, or ka’anches – or sourced from local small business.
Mexico’s rich culinary heritage is on full display here, transformed by modern, innovative preparations that look as incredible as they taste.
Most ingredients are either grown on-site – in the Mayan raised gardens, or ka’anches – or sourced from local small business.
Mexico’s rich culinary heritage is on full display here, transformed by modern, innovative preparations that look as incredible as they taste.
OUR CHEFS
JORGE VALLEJO
THE CHEF
All of Chablé Hotels’ restaurants are led by one of Mexico’s top chefs, Jorge Vallejo, the mastermind behind México City’s award-winning Quintonil, which has been included on The World’s 50 Best Restaurants lists since 2015.
Jorge’s passion for cooking began long before he and his wife, Alejandra Flores, opened Quintonil; after graduating from Centro Culinario Ambrosia in México City, Jorge gained hands-on experience. He worked with Princess Cruises, as executive chef at The St. Regis Mexico City’s Diana Restaurant, spent a month in the kitchen at Noma in Copenhagen, and then worked at Pujol in México City. Jorge’s deep experience and his artistry converged when Quintonil opened in 2012, and his leadership of Chablé Hotels’ restaurants is a deepening of his ability to use the best organic, local and seasonal ingredients to elicit flavors and textures that offer a personal and deeply sensorial experience.
All of Chablé Hotels’ restaurants are led by one of Mexico’s top chefs, Jorge Vallejo, the mastermind behind México City’s award-winning Quintonil, which has been included on The World’s 50 Best Restaurants lists since 2015.
Jorge’s passion for cooking began long before he and his wife, Alejandra Flores, opened Quintonil; after graduating from Centro Culinario Ambrosia in México City, Jorge gained hands-on experience. He worked with Princess Cruises, as executive chef at The St. Regis Mexico City’s Diana Restaurant, spent a month in the kitchen at Noma in Copenhagen, and then worked at Pujol in México City. Jorge’s deep experience and his artistry converged when Quintonil opened in 2012, and his leadership of Chablé Hotels’ restaurants is a deepening of his ability to use the best organic, local and seasonal ingredients to elicit flavors and textures that offer a personal and deeply sensorial experience.
Jorge’s passion for cooking began long before he and his wife, Alejandra Flores, opened Quintonil; after graduating from Centro Culinario Ambrosia in México City, Jorge gained hands-on experience. He worked with Princess Cruises, as executive chef at The St. Regis Mexico City’s Diana Restaurant, spent a month in the kitchen at Noma in Copenhagen, and then worked at Pujol in México City. Jorge’s deep experience and his artistry converged when Quintonil opened in 2012, and his leadership of Chablé Hotels’ restaurants is a deepening of his ability to use the best organic, local and seasonal ingredients to elicit flavors and textures that offer a personal and deeply sensorial experience.
LUIS RONZÓN
THE RESIDENT EXECUTIVE CHEF
Chablé Yucatán and Chef Ronzón share a long history of devotion to food. Since joining the resort in 2016 as Executive Chef, Luis has been central to numerous accolades for Chablé, such as being named Best Hotel in the World in 2017, and, in 2018, the coveted Prix de Versailles Best Restaurant in the World honor for Ixi’im, Chablé Yucatán’s fine dining restaurant.
Having perfected his skills under the tutelage of renowned culinarian Chef Yuri de Gortari, Luis trained in internationally renowned kitchens including Noma (Copenhagen) and Malabar (Peru). His collaboration with Chef Jorge Vallejo stems from his having spent three years as sous chef at the legendary Quintonil (Mexico City). Luis brings a global perspective to the culinary traditions closest to his heart: those of his native Mexico.
Having perfected his skills under the tutelage of renowned culinarian Chef Yuri de Gortari, Luis trained in internationally renowned kitchens including Noma (Copenhagen) and Malabar (Peru). His collaboration with Chef Jorge Vallejo stems from his having spent three years as sous chef at the legendary Quintonil (Mexico City). Luis brings a global perspective to the culinary traditions closest to his heart: those of his native Mexico.
Chablé Yucatán and Chef Ronzón share a long history of devotion to food. Since joining the resort in 2016 as Executive Chef, Luis has been central to numerous accolades for Chablé, such as being named Best Hotel in the World in 2017, and, in 2018, the coveted Prix de Versailles Best Restaurant in the World honor for Ixi’im, Chablé Yucatán’s fine dining restaurant.
Having perfected his skills under the tutelage of renowned culinarian Chef Yuri de Gortari, Luis trained in internationally renowned kitchens including Noma (Copenhagen) and Malabar (Peru). His collaboration with Chef Jorge Vallejo stems from his having spent three years as sous chef at the legendary Quintonil (Mexico City). Luis brings a global perspective to the culinary traditions closest to his heart: those of his native Mexico.
EVERY MEAL IS A CELEBRATION OF NATURE’S BOUNTY
Ixi’im –“corn” in Mayan – is a refined oasis that offers Mexican cuisine with a local approach and elegantly merges tradition and innovation on the plate. Architecture and design explore the interplay between the past, the present, and the elements of fire and water.
Ki’ol – “healthy” in Mayan – serves elaborate dishes that elevate the freshness and flavor of each ingredient while also considering whole, balanced nutrition.
WELLNESS RESTAURANT
With menus based on seasonal fruits and vegetables, replenishing your energy is the main goal of the Wellness Restaurant.
CASA PRINCIPAL
The former hacienda’s owner lived in the Casa Principal, or main house. Today, the beautifully restored former home with an expansive terrace and water features holds a bar, a library and the Chablé art collection.
CASITA MAYA
This palapa – a small shelter made from palm fronds, common in tropical culture – is a portal to the Yucatecan cuisine of legend. Here, in intimate cooking classes and workshops, local cooks bring centuries-old recipes to life, and the distinctive flavors are matched by the warm smiles found in so many Mexican kitchens.
SIKAR
Sikar Bar’s inviting placement beneath trees and near a verdant garden invite close conversation and shared laughter over classic spirits. Inside, a stunning glass wall exposes the original walls of this former home of the hacienda’s foreman – their streaked, almost impressionist-painting-esque surfaces a perfect backdrop for this chill, luxurious space.
CASA PRINCIPAL
CASITA MAYA
The former hacienda’s owner lived in the Casa Principal, or main house. Today, the beautifully restored former home with an expansive terrace and water features holds a bar, a library and the Chablé art collection.
This palapa – a small shelter made from palm fronds, common in tropical culture – is a portal to the Yucatecan cuisine of legend. Here, in intimate cooking classes and workshops, local cooks bring centuries-old recipes to life, and the distinctive flavors are matched by the warm smiles found in so many Mexican kitchens.
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