Our Chefs

Zamá Restaurant - Chef José Alfredo Bazán Bello

Leading the team of culinary talents in Zamá’s kitchen is charismatic Mexican chef, José Alfredo Bazán Bello, who is affectionately known by all (guests and staff alike) as Bazán.

Bazán’s mouthwatering menu is a contemporary tribute to Mexican cuisine (and his mother’s cooking), showcasing local Yucatan recipes and ingredients. He takes pride in selecting the freshest quality products and coordinating the most delicious dishes and the finest service for an experience that is as warm and as inviting as his personality.

Bazán’s culinary background is wide, with more than 10 years of professional experience in a variety of gourmet restaurants, in addition to an impressive formal culinary education including a degree in gastronomy completed in Mexico City, a course in restaurant management in Spain as well as other diplomas including a course in molecular cuisine.

Join Bazán at Zamá, where you will taste the wonders of authentic Mexican cooking.

Davino - Chef Diego Stefan

Chef Diego was born in Padua, near Venice, Italy, growing up in a household of restaurateurs. From the time he was a teenager he began working in restaurants, formalizing his studies in gastronomy before working in a variety of restaurants and hotels in Italy, Bermuda and Las Vegas, later arriving to Mexico where he has worked as Chef in top resorts in Acapulco and Playa del Carmen. In 2014, he was a semi-finalist for the San Pellegrino Young Chef Award, among only 10 chefs selected from 3000 applicants. 

While a flair for Italian cuisine is firmly in his blood, his Davino menu honors Mediterranean flavors in the broadest sense, blending ingredients from Greece, North Africa, Lebanon and Cyprus as well as influences from Spain and France. In addition to pastas and pizzas, you will also find his touch on a new selection of vegetarian dishes crafted especially for Davino.

Indulge in a voyage of Mediterranean flavors at Davino with Chef Diego.

Hiroshi- Chef Juan Carlos Chavez

Originally from Michoacan, Mexico, Chef Juan Carlos Chavez has a natural affinity for the Japanese art of sushi and its subtle flavors. His story is one of artful humility,  working through the ranks from a very young age, learning the craft side by side master sushi chefs in Baja California Sur.

He worked with the Nick-san group for more than 14 years, where he perfected his talent for preparing Japanese fusion dishes and developed a sensibility for choosing the freshest products and combining unlikely flavors for delicious effect. He joined Villa del Palmar Cancun’s Hiroshi restaurant in 2012 where he has been instrumental in designing the sushi menu in Cancun as well as the opening menu at the Hiroshi restaurant in Puerto Vallarta where he took a year’s sabbatical.  

Taste the freshness and delicacy of Japanese cuisine at the hands of Chef Juan Carlos.

La Casona - José Luis Robles

Heading the delicious contemporary steakhouse, La Casona, at Villa del Palmar Cancun is Mexican chef, Jose Luis Robles whose passion for his art is demonstrated by the finest cuts and most succulent dishes he serves.

Born in the Mexican state of Hidalgo, where he studied gastronomy at the University of Hidalgo, Chef Robles has gastronomy in his blood, following in the footsteps of his grandfather who was also a chef. Before joining the team at Villa del Palmar Cancun, the chef worked in some of the most important cities in Mexico renowned for their rich culinary traditions, including Mexico City, Monterrey, Guadalajara, Puebla and Queretaro.

 With more than 15 years of experience in Italian, French and Mexican restaurants, Chef Robles is inspired by traditional recipes but also loves to create new flavors and experiment with new dishes and the latest techniques.

Caprichos - Chef Saju Samuel

Delighting diners at Caprichos restaurant, Chef Saju Samuel adds more than a sprinkling of spice and flavor to the buffet menu, joining the team from India with a wealth of experience.

Born in Kerala on India’s southern Malabar coast, the 31-year-old chef studied Hotel Management after leaving school and went on to work in a variety of hotel kitchens in both the south and north of India rising quickly through the ranks. Before moving to Cancun to join the Hotel Excellence Riviera Cancun in 2011, he spent some time working in Kuwait at The Regency Hotel.

At Villa del Palmar Cancun, Chef Saju has been heading the kitchen at Caprichos since the start of 2016 as well as taking responsibility for the catering of special events like weddings and family reunions etc.