Xavier Perez Stone

The Path

Training at Escuela Panamericana de Hotelería set the base for Xavier Perez Stone’s approach: technique first, service discipline alongside it, and the operational habits that hold a kitchen together. From that starting point, his work moved through the demands of professional kitchens and into a clearer position on Mexican cuisine—how it can be handled with control without losing force. He went on to work as chef at Cocina de Autor, Grand Velas Riviera Maya in Playa del Carmen, Riviera Maya, Mexico (until 2012), a stage that helped define the contours of his style. That progression is visible in the way the work is framed now. As Executive Chef of Axiote Cocina de Mexico, Xavier Perez Stone applies leadership to a cuisine that is specific about place and careful about presentation. The result is a practice built on precision, with Mexican tradition treated as a working material rather than a fixed display.

The Work Today

At Axiote Cocina de Mexico in Playa del Carmen, Xavier Perez Stone’s focus stays close to Mexican cooking and to the appetite for local food in Quintana Roo. The kitchen language is grounded in identity and in the use of ingredients as markers of origin, not just flavor. His own description is direct: “Today, in Quintana Roo, we already realized that tourists want and demand local cuisine, want to know the smells, flavors, traditions and above all the origin of the ingredients of traditional Mayan cuisine.” That position makes the table a place for reading more than taste alone. Smell, texture, and ingredient provenance all carry weight, and the dish is asked to hold cultural reference as well as technical finish.

Signature

Xavier's signature dishes include Coliflor al Carbon, Trompo, and Tarugada. Each speaks to a style that is deliberate yet expressive, drawing attention to flavor, craft, and the character of Mexican ingredients.

In Their Words “Today, in Quintana Roo, we already realized that tourists want and demand local cuisine, want to know the smells, flavors, traditions and above all the origin of the ingredients of traditional Mayan cuisine.”

Acclaim

Xavier's honors include Iron Chef Canada (2014) and Mexico's Chef of the Year (2012).