Eugenio Villafaña Chef

Hands-on, honest, professional, reliable, and committed. Teamwork represents a huge part of my success.  When it comes to developing and executing, I think and act both dynamically and strategically. I am capable of cultivating solid relationships among and with staff, investors, employees, suppliers, and customers. Learn and un-learn is another mantra I keep in motion. I am a self-motivated individual, easy to mentor when it comes to my own development. I perform properly when a clear working line is established, unless I get a green light on doing and experimenting my own way based on my experience and the interests and need of any relationship.

Together with my wife, we run Xquitelicious, an iconic "esquitería" in Playa del Carmen. We serve esquites (AKA traditional street corn / corn in a cup) served gourmet style with our tweak and un-traditional combinations of flavor. Internationally famed Chefs such as Massimo Bottura, Daniel Boulud, Jordi Roca, Virgilio Martinez, Betty Vázquez, Rafa Zafra, and personalities such as Sir Richard Branson and Andrey Melnichenko, have enjoyed our creations!

I have been lucky enough to share my passion, knowledge and skills to my teams and staff from all departments and students in the places I had the opportunity to develop my career as a Chef; when it comes to mentor and teaching, refer to the teachings from my teachers, masters, leaders, and mentors. I enjoy applying leading techniques learned directly from Tony Robbins, Joseph McClendon III, Veenu Keller, David Wolfe and Chefs like Roux brothers, Massimo Bottura, Raymond Blanc, and the principles of humans development such as the Eneagram of personalities and CORE energetics by John Pierrakos into my T&D programs. It is really rewarding to see them growing, both personally and professionally, from their beginning as stewards to gaining respect and proficiency as Executive Chefs. Training, motivation & career development of staff play a key role whenever at any place I perform. Teaching in culinary schools is part of my educational background.

From Scratch Cooking with a Focus on Natural and Local Ingredients

My culinary philosophy revolves around the art of cooking from scratch, placing a strong emphasis on using natural ingredients sourced locally and sustainably. I embrace best practices that elevate my creations, fostering a deep appreciation for the connection between food and its origins. Adhering to the mantra of "less is more," I craft short, sharp, and incredibly flavorful dishes that evoke a sense of joy. As a proponent of seasonality, my mise en place undergoes regular changes to showcase the freshest ingredients and their inherent flavors.

In my culinary journey, I find inspiration in open fire cooking and the nuances of smoked goods. Moreover, I take delight in preparing raw and fermented foods, recognizing their significant contribution to a well-rounded and nutrient-rich diet. Over the past 13 years, I have developed an unwavering passion for the nutritional aspect of food, continually exploring the principles of trophology and ayurvedic medicine to enhance my culinary creations.

While buffets do not align with my style, I find great satisfaction in serving family-style meals that foster a sense of togetherness and shared enjoyment. Furthermore, I am equally confident in offering à la carte options, ensuring personalized dining experiences that leave a lasting impression on guests.

 For me, the essence of a truly remarkable culinary experience lies not only in the flavors, textures, and techniques but also in the hands and personalities that bring my menus to life. I take immense pleasure in cultivating a balanced and harmonious team that encompasses individuals from all walks of life—regardless of gender, age, or background. Embracing diversity is not only a testament to my passion for travel but also an integral part of creating a vibrant and dynamic kitchen environment.

By welcoming diverse perspectives and encouraging out-of-the-box thinking, I believe we can unlock new levels of culinary excellence. This inclusive approach prepares the foundation for cultivating solid relationships, both within the team and with our valued patrons.

 Harnessing energy and rituals: Infusing Love into Culinary Craft.

Through my culinary journey, I have come to understand the profound impact that energy holds and its ability to manifest in various forms. Energy is ever-present, waiting to be harnessed and utilized. A significant aspect of my cooking involves engaging in rituals that prepare and infuse positive energy into the culinary process.

In the early morning hours, I partake in the ritual of preparing ingredients, carefully placing them on the ledge of the window to absorb the first rays of sunlight, known as prana. This practice holds deep significance for me, as I believe it sets the stage for a harmonious and intentional culinary experience. Similarly, offering a flower or a leaf to the first fire of the day holds a special place in my heart, symbolizing gratitude and reverence for the transformative power of fire.

Additionally, I believe in labeling foods with loving words, infusing them with positive energy that transcends mere sustenance. This practice serves as a conduit to transmit the essence of love and care, enhancing the overall dining experience for both myself and those I have the privilege to serve.