At the heart of a 1600-acre resort enclave in the Riviera Maya, built along winding lagoons and a mile long arc of pristine beach, Rosewood Mayacoba is a true oasis of indulgence that offers not only 128 suites with private plunge pools, rooftop sundecks, garden showers, individual docks and but the finest executive chef in the region, his name i Alejandro Rojas. Overseeing all of the resort’s fine restaurants: Casa del Lago, Punta Bonita and Agave Azul Tequila Library he is also an inventive culinary creator.
Rojas, a native of Chile, brings more than 15 years of professional experience to Rosewood Mayakobá, including roles as Executive Chef at the Mandarin Oriental Riviera Maya and Executive Chef at Hotel Esencia, a member of Small Luxury Hotels. Prior to that, Rojas held various professional culinary roles in Houston, TX where he graduated from the Art Institute of Houston with a Culinary Arts Degree.
This morning, first day in the wonderful resort, Chef Roja invites us to experience a true “Mexican Fiesta” late lunch at Casa del Lago restaurant overlooking a clear blue ocean surrounded by noisy palm trees to to the windy afternoon. We are late, and Chef asks a quick permission to one of the drivers to pick us himself with one of the resort small electric cars , dinner is ready at it cannot wait!.( Just like my mother at home)
“I’m looking forward to being part of this culinary team and being able to bring new ideas, methods and concepts to an already fabulous group of cooks and chefs,” Rojas stated. “Rosewood Mayakobá has an incredible reputation in the luxury market and I’m eager to help maintain that position in regard to its culinary offerings and service.” As Executive Chef, Rojas’ responsibilities include menu development, hiring, cost control, budgeting, staffing and all operations of Casa del Lago, Punta Bonita and Agave Azul.
We start the longed degustation dinner with a beautiful appetizer composed of a mix of different fish Ceviches, Guacamole and Tortillas. Then ” Grilled Grouper and Salmon , Corn Tacos with Red Onions and a delicious” mole” of Tamarind. It’s simply tasty and at the same time extremely refined . Follows a Heirloom Tomatoes Salad with Portobello Mushrooms prepared a ” Lajillo ” ( garlic) and Organic Sprouts . Very well presented , and of subtle taste.
The Stuffed Chile Poblano ( pepper) is now on it’s way . Inside Grouper and Basmati Rice with Coriander Leaves, Black Beans Pure, Salsa Ranchera and Passote Leaves on the most gorgeous blue clay plate designed by a local artist especially for the Mayacoba resort. I am not able to swallow anything else at this point…but sous chef Froylan Ramos brings with an accomplice smile thin and long Cinammon Mexican Churros to be dipped in Dark Vera Crux chocolate. The beautiful plate is artist Noe Suro especially created for Rosewwod Mayacoba matching the colorful table cotton placemats. The wonderful aroma of the Tamaring Margarida is rising to my brain, and I hardly can move, the scenery is quite and peaceful, night is falling upon us.
“Alejandro has an incredible vision and energy, two essential traits in overseeing multiple dining establishments in a luxury resort such as Rosewood Mayakobá,” I remember Regional Vice President and Managing Director of Rosewood Mayakobá, Pablo Graf commenting while introducing Alejandro to us. “We saw a lot of candidates and he stood out in the culinary crowd.” Are you kidding me?