Inacio Lamas

Coming Up

Training at Escola de Hotelaria e Turismo de Lisboa gave Inacio Lamas a base in precision, discipline, and repetition, and those habits still read in the way his cooking is put together. The plate stays measured and technique-led. chef-patron of The Kitchen Table since 2015 (or simply remove the start year), and he is also Executive Chef of Kitchen Table Tulum, positions that keep him close to both the pass and the decisions that shape a kitchen’s identity.

Where They Are Now

Local ingredients are filtered through Portuguese cooking techniques, so the menu works as a conversation between place and training rather than a nod to either one. Inacio Lamas describes his specialty as Mexican-Caribbean fusion cooking, carried through with natural fire and the visibility of an open kitchen. Guests watch the work as it happens: flame, timing, movement, and plating all stay in the same frame. That openness changes how the meal is read. The kitchen is not sealed off from the dining room; process stays part of the encounter. What is served carries the evidence of how it was made, from first handling to final finish.

Signature

Inacio's signature dishes include Vegetable Tempura tacos, Ahi tuna steak, and Arrachera Angus. Each sits comfortably within his wider approach: rooted in technique, responsive to ingredients, and shaped by a culinary vocabulary that crosses borders without losing its clarity.

In Their Words “It was the first time I was in an environment that made me change the course of my cooking style.”

Honors

Inacio's honors include Kitchen Table Tulum being recognized in Opinionated About Dining (OAD) Leading Restaurants in North America (2024).