i. Biography
Luis Aguilar is the Executive Chef at Nü Tulum, and that role defines the working terms of his cooking: direct, ingredient-led, and attentive to place. In his own words, he sets out the frame plainly: "Hello, my name is Luis Aguilar, and now I am going to talk a little about the cooking I do here at the Nu restaurant and about the products I use." At Nü Tulum, products are the point of departure, not the garnish.
The Path
Today, Luis Aguilar is Executive Chef of Nü Tulum. The title signals authority, but the work reads as management through ingredients rather than display. At Nü Tulum, the kitchen is shaped by a practical discipline: staying close to what is available, and letting the setting inform the plate.
The Work Today
Asked about the kitchen he leads, Luis points first to the raw materials. In his words: "Here we can see many organic products that I like to work with local farms." That line sets out the method cleanly. Organic products and local farms are central to the work, giving the kitchen its emphasis on freshness, seasonality, and restraint.
Signature
Luis's signature dishes include Campeche Prawns, Hamachi Tiradito, and Algo Dolce. Read together, they show a kitchen working across contrast and balance: Campeche Prawns, Hamachi Tiradito, and Algo Dolce each marking a different register, but all landing in the same place—an exacting approach to composition and finish.
In Their Words “Hello, my name is Luis Aguilar, and now I am going to talk a little about the cooking I do here at the Nu restaurant and about the products I use.” “Here we can see many organic products that I like to work with local farms.”
Acclaim
The central credential here is the Executive Chef role at Nü Tulum. Everything in points back to that brief: Luis Aguilar shapes the restaurant’s cooking through product choice, local farms, and the dishes that carry his name.
Profile updated July 2026
FAQ
Asked of Luis
What is Luis Aguilar best known for today?
He is best known today as Executive Chef of Nü Tulum.
