The luxury Royal Hideaway Playacar hotel and resort, located in Mexico’s tropical Cancun and Riviera Maya region and the first and only all-inclusive, adults-only resort to win the AAA Five-Diamond award, has recently appointed award-winning chef and raw food expert Eugenio Villafaña as their new Executive Chef. The highly acclaimed Chef Villafaña brings more than 15 years of experience to the resort, and a strong focus on sustainability, a special emphasis on delectable raw foods, vegetarian delicacies and fresh, local ingredients to the luxury resort.
In his new role as Executive Chef at the Royal Hideaway Playacar, Chef Villafaña will oversee a culinary team of 40 in food production, quality control, development of new culinary concepts, and training at the hotel’s six a la carte restaurants and banquet facilities which can accommodate up to 400 people. For the delight of many holidaymakers enjoying Cancun holidays at the top luxury resort, diners will be able to savour Chef Villafaña’s fresh and delectable meals at Royal Hideaway’s selection of fine dining venues, including Las Ventanas (which offers an interactive Chef’s Table experience); Spices, which combines island flavours with authentic Mexican cuisine; Palazzo, featuring all-time Italian favourites; Azia, an Asian fusion restaurant, and more.
Shortly after starting his work at the luxury Cancun hotel, the chef has already made his mark on the resort’s popular interactive dining experience, adding more vegetarian options and, coming soon, a raw food experience, given that he is accredited as the first certified RAW food Chef in the area. Appealing specially to eco-concerned travellers looking for environmentally-friendly holidays in Cancun with plenty of organic food choices, in addition to all the previously mentioned, Chef Villafaña is also working closely with the culinary team to increase the use of organic ingredients. In his short tenure they have already added organic, local produce (60 percent of their total produce).