Eugenio Villafaña Chef

Hands-on, honest, and committed, I see teamwork as a cornerstone of success. In developing and executing, I think and act both dynamically and strategically. I build strong relationships with staff, investors, suppliers, and guests, while embracing a mindset of learning and unlearning. Self-motivated and open to mentorship, I thrive with clear direction but also excel when given the freedom to create, drawing on my experience to serve the needs of each partnership.

Together with my wife, we created Xquitelicious, an iconic esquitería in Playa del Carmen. Here, we reimagined Mexico’s beloved street corn (esquites) into gourmet creations with bold and unexpected flavor combinations. Our esquites have been enjoyed by world-renowned chefs — including Massimo Bottura, Daniel Boulud, Jordi Roca, Virgilio Martínez, Betty Vázquez, and Rafa Zafra — as well as global personalities such as Sir Richard Branson and Andrey Melnichenko.

I have been fortunate to share my passion and skills with teams, staff from all departments, and culinary students throughout my career. As a mentor, I draw inspiration from my own teachers, leaders, and mentors — integrating techniques learned from Tony Robbins, Joseph McClendon III, Veenu Keller, David Wolfe, Jorge Serratos and renowned chefs such as the Roux brothers, Massimo Bottura, and Raymond Blanc. I also apply principles of human development, including the Enneagram and Core Energetics by John Pierrakos, into my training programs. It is deeply rewarding to see individuals grow from their first steps in the kitchen to respected Executive Chefs. Training, motivation, and career development remain central wherever I work, and teaching in culinary schools continues to be part of my journey.

My culinary philosophy is rooted in cooking from scratch, with a focus on natural, local, and sustainable ingredients. Guided by the mantra less is more, I create concise, flavorful dishes that highlight seasonality and honor the connection between food and its origins.

I draw inspiration from open-fire cooking, the subtleties of smoked goods, and the vitality of raw and fermented foods, all of which enrich a balanced, nutrient-dense diet. Over the past 13 years, I have cultivated a deep passion for nutrition, exploring principles of trophology and Ayurvedic medicine to enhance both flavor and well-being.

Although buffets are not aligned with my style, I find joy in family-style dining that fosters connection, as well as in à la carte service, where each dish becomes a personalized experience

For me, a remarkable culinary experience lies not only in flavors, textures, and techniques, but also in the hands and personalities that bring each menu to life. I take pride in building balanced, harmonious teams that embrace diversity — regardless of gender, age, or background.

Inspired by my passion for travel and the principles of pranic healing, I foster kitchen environments where energy flows with respect, creativity, and balance. By welcoming diverse perspectives and encouraging out-of-the-box thinking, I aim to cultivate strong relationships — both within the team and with the guests we serve

Harnessing Energy and Rituals: Infusing Love into Culinary Craft

Throughout my journey, I’ve discovered the profound influence of energy and its ability to transform the culinary experience. For me, cooking begins long before the first dish is served — it starts with rituals that channel positive energy into every ingredient.

At dawn, I prepare ingredients and place them by the window to absorb the first rays of sunlight, or prana, believing this sets the tone for harmony and intention in the kitchen. I also honor the day’s first fire with a simple flower or leaf, a gesture of gratitude for its transformative power.

Even in the smallest details, intention matters. By labeling foods with loving words, I seek to infuse them with care and respect — reminding myself and others that food is more than sustenance; it is an expression of love, energy, and connection

 I have been invited as a speaker to renowned conferences, including Restaurantero Exitoso in Mexicali, among others, where I share insights on gastronomy, leadership, and wellness. These experiences have allowed me to inspire hospitality professionals and entrepreneurs, offering practical tools to elevate both business performance and personal growth.