i. Biography
Orli Del Angel has been Executive Chef at Chileno Bay Resort & Residences, Auberge Collection in Los Cabos, Mexico, since 2024, bringing a steady hand to a resort kitchen that asks for control, pace, and consistency. With Mexico City roots, her experience at Chileno Bay Resort & Residences in Los Cabos, Mexico, has shaped the contours of her work, and the Pacific coast has become part of the operating language of her cooking. The point of view is clear: flavor built with restraint, precision, and a sense of place.
Coming Up
In Los Cabos, Mexico, the work at Chileno Bay Resort & Residences, Auberge Collection from 2021–2024 as Executive Sous Chef, alongside time as chef at Comal in Cabo San Lucas, Mexico, placed Orli Del Angel in two demanding formats at once: a high-profile resort operation and a restaurant kitchen with its own tempo. That stretch was less about spectacle than repetition done well—learning how to lead, how to keep a brigade moving, and how to make food land with clarity under pressure. Returning to Chileno Bay Resort & Residences, Auberge Collection in 2024 as Executive Chef, Orli Del Angel took on a role that extends work already built in the same house. The move reads as accumulation rather than reinvention: more authority, more responsibility, and the same terrain approached with the benefit of years on the line and in management.
Where They Are Now
Since 2024, Orli Del Angel has led the kitchen as Executive Chef at the Los Cabos resort. The work sits between place and service, with the coast shaping the frame and the kitchen defining the details. In practice, that means holding the room together while keeping each plate direct, legible, and disciplined. The result is measured in timing, balance, and a pass that stays calm when the room does not.
Signature
Orli's signature dishes include braised short rib with mole, ceviche, crudo, and vegetarian doraditas "a la talla" made with hibiscus flower. The list shows a kitchen working across registers: richness held in check by acidity, raw preparations used for precision, and familiar forms given a cleaner, more contemporary outline. Braised short rib with mole brings depth; ceviche and crudo keep bright and exact; vegetarian doraditas "a la talla" made with hibiscus flower add a sharper, more unexpected note. The throughline is control—each dish built to read clearly, without excess.
Profile updated July 2026
FAQ
Asked of Orli
What is Orli Del Angel's current role?
As of 2026, Orli Del Angel is Executive Chef.
Where did Orli Del Angel work before?
Orli Del Angel's earlier career included Chileno Bay Resort & Residences, Auberge Collection and Comal.
