Chef Mauricio Alvarez

Experienced and creative Plant-Based Executive Chef with a passion for crafting innovative and delicious plant-based dishes. Demonstrated expertise in culinary techniques, menu development, and team leadership. Committed to promoting sustainable and ethical dining choices while delivering exceptional dining experiences to guests.

Finished his studies in 2011 at the world- renowned `'' Hofmann '' culinary in Barcelona, doing two-year internships in the restaurant of the same school that has 1 Michelin star.

For seven years ambassador of the Catalan firm 100% Chef in México; Company recognized in 38 countries around the world.

After winning his fight against cancer in 2016, he takes plant-based and alkaline food as a priority. Currently the Chef, in his kitchen, places a lot of emphasis on preparing dishes with only 100% natural and little processed ingredients, in order to put health in the diet of his diners.

He has participated in the opening of the first plant based resort in méxico ''The House of AïA'' .

also got involved in projects of companies such as Grupo Vidanta, Cirque du Soleil, Nissan, Grupo AM Resorts, Maravilla Los Cabos, festivals such as Wine and Food Festival, Vallarta Nayarit Gastronómica, Sabores Polanco, Tulum Vegan Fest, EAT Tourism Congress from UDLAP, cordon bleu, Veggieland, Plant Based Lab Summit, among others.

in 2022 he moves to Los Cabos to create Vegan Valley, company that supplies vegan products to the hotel food industry mainly.