Edgar Chavez

Coming Up

At Belmond Maroma Resort & Spa, he served as Executive Sous Chef from 2010–2016, a six-year stretch that established the discipline required in high-touch hospitality. He then held the same title at Esperanza, an Auberge Resort (2016–2017), where the expectation remained the same: keep the kitchen composed, precise, and moving. The return to Rosewood Mayakoba as Executive Sous Chef (2017–2021) extended that discipline inside a property he already knew, deepening his understanding of its culinary identity. In 2021–2022, he stepped in as Executive Chef Interino at Conrad Punta de Mita, a post that widened his field of reference before he took over Rosewood Mayakoba in 2022. He is also Gastronomic Ambassador of Come Pesca, a second role that places his name alongside the region’s broader culinary work.

Where They Are Now

Since 2022, the kitchen at Rosewood Mayakoba in Quintana Roo, Mexico has been under Edgar Chavez, where leadership means holding the line on consistency while still leaving room for warmth and adjustment. In a property of that scale, the craft is not theatre; it is timing, coordination, and the ability to keep standards steady under pressure. The clearest statement of his approach comes in his own words: “For me, hospitality is like being at home, creating so many memories with my family. Mexican culture is authentic and generous, and everything is done with the heart and soul.” Read as professional practice, that places service, memory, and cultural identity in the same frame—useful terms for understanding how Chavez talks about the work.

In Their Words “For me, hospitality is like being at home, creating so many memories with my family. Mexican culture is authentic and generous, and everything is done with the heart and soul.”

Honors

Cordon Bleu is the credential that frames Edgar Chavez’s record, and the sequence that follows shows how that training was carried through repeated leadership roles. From Belmond Maroma Resort & Spa (2010–2016) to Esperanza, an Auberge Resort (2016–2017), then back to Rosewood Mayakoba (2017–2021) and on to Conrad Punta de Mita (2021–2022), the progression led to the Executive Chef post he has held at Rosewood Mayakoba since 2022.