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CUISINE

A BOUNTIFUL CULINARY TRADITION MEETS
MODERN TECHNIQUE

The cuisine at Chablé Maroma reflects Mexico’s 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. Mexico’s rich culinary heritage is on full display, transformed by modern, innovative preparations that look as incredible as they taste.

OUR CHEFS

JORGE VALLEJO

THE CHEF

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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.
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LUIS QUIROZ

THE RESIDENT EXECUTIVE CHEF

Luis’s love for food grew from a childhood filled with family cooking in a warm, lively kitchen. Pursuing his dream of becoming a chef, Luis earned a scholarship before going on to gain hands-on experience. His first restaurant experiences were the spark that ignited Luis’s sense of creativity and possibility in culinary creation. Luis earned a coveted intern spot at Pujol in México City, and there, he caught Chef Jorge Vallejo’s attention and was offered a position at the buzzworthy Hotel Habita.

In addition to renowned kitchens in Mexico, Luis has worked in the United States, too – and in Spain, as an apprentice to Chef Quique Dacosta, who holds three Michelin Stars.

Luis’s love for food grew from a childhood filled with family cooking in a warm, lively kitchen. Pursuing his dream of becoming a chef, Luis earned a scholarship before going on to gain hands-on experience. His first restaurant experiences were the spark that ignited Luis’s sense of creativity and possibility in culinary creation. Luis earned a coveted intern spot at Pujol in México City, and there, he caught Chef Jorge Vallejo’s attention and was offered a position at the buzzworthy Hotel Habita.
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Freshness, seasonality and personality converge on the plate at Bu’ul, with contemporary cuisine influenced by the culinary traditions of central and southern Mexico, complemented by a spectacular wine list.

ChableMaroma_KabanRestaurant

Flavors from Mexico’s picturesque coastal regions – from the Pacific to the Mayan Rivera – converge in delectably crafted cuisine. Each dish balances whole ingredients, and the menu offers a well-harmonized approach to food.

OVERVIEW

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Raw Bar Buul

This upper-level cocktail bar is nestled onto a terrace with comfortably sophisticated seating and lounge areas from which to gaze at endless views of the sea. The Bu’ul team’s skillful preparations of fresh seafood are complemented by elegant Mexican snacks and handcrafted cocktails expertly blended by mixologists.

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Raw Bar aperitivo

KA’ANCHE’S

These traditional Mayan raised gardens are named for the culture’s words for sky – ka’an – and stick – ché. These

Following the Mayan tradition, Chablé’s resident horticulturist uses only local wood and organic soil to construct the ka’anches in which we grow fruits, vegetables and herbs. No artificial materials are used, and the seeds used to grow these gifts from the earth are harvested through traditional Mayan methods.

Gardening is practiced with reverence and gratitude.

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