Looking for Robb Report UK? Click here to visit our UK site.

Viceroy Riviera Maya Planting Deep Culinary Roots

Viceroy Riviera Maya has a new Executive Chef, Jorge Ildefonso, who is going back to his roots – and planting them deeper in the world of fine cuisine.

Throughout his career at major resorts, Chef Jorge has prepared and experimented with many of the great cuisines of the world. But at the exclusive Viceroy Riviera Maya he is re-inventing dishes from his childhood in Mexico – applying insights and techniques he has learned over the years, re-imagining traditional foods with new ingredients, innovative details and exciting presentations, and forging an exciting new genre of epicurean Mexican cuisine.

From an early age, Chef Jorge felt a strong connection to gastronomy. With his large family of eight, every meal was a major production – prepared with Baja’s cornucopia of fresh foods, from just-picked seasonal vegetables to fish caught that day. His parents nurtured a love of food, and were always in the kitchen cooking something. “My childhood memories are of intoxicating aromas and tastes,” he recalled.

He brought a well-honed culinary philosophy to the chic, all-villa resort on the Mexican Caribbean. With the highest quality, absolutely fresh local ingredients as the foundation, he creates using a wide range of techniques spanning culinary history, from pre-Hispanic concepts with roots hundreds of years old to ideas in the vanguard today such as vacuum cooking. He strives to highlight the flavor of each ingredient, giving each the opportunity to express itself. His approach – practiced and honed as a chef for 10 years at high-end hotels and resorts – results in cuisine bursting with many layers of flavors and dishes that are diverse and edgy.

Among his new signature dishes at Viceroy Riviera Maya are:


  • Huauzontle Tacos Stuffed with Oaxaca Cheese with French-Leaf Lettuce, Bell Pepper Sauce and Toasted Almonds.
  • Braised Tongue Tacos with Handmade Corn Tortillas, Avocado Mousse, Onion, Radish and Serrano Chile Ash Oil.
  • Wood-Grilled Beet Salad with Orange Vinaigrette, Chaya, Frise Lettuce, Grapefruit Supreme and Caramelized Pumpkin Seeds.
  • Ash Crusted Beef Tenderloin with Pickled Cambray Onion and Fried Banana.

For more information, please call 800-578-0281, email vrms.reservations@viceroyhotelsandresorts.com, or visit www.viceroyrivieramaya.com.

More Dining