Originally from the State of Mexico, Ruben Ruelas joined Hyatt Ziva Los Cabos as Executive Chef in December 2016.
Two weeks ago, our annual sales meeting was hosted at Hyatt Ziva Los Cabos and the number one thing that stood out, aside from the impeccable service, was the exceptional dining experiences.
Each course was unique, each dish memorable.
Following dinner one evening, I had an opportunity to sit down with Chef Ruben and chat about his passion for cooking and how Hyatt Ziva Los Cabos has turned into a foodie heaven.
With Hyatt Ziva Los Cabos now focusing more on experiential dining, what would you say is the favorite dish you have created so far?
"Cuitlacoche," it's a cappuccino with goat cheese foam and a reduction of white wine.
What is the first thing you take into consideration when creating a new menu?
Definitely the ingredients. The ingredients are something very important, you have to consider the freshness and quality of each one of them. But above all else, I take into consideration the traditions of our ancestors.
What is your favorite cuisine to cook?
I would have to say my favorites are Mexican and Mediterranean cuisines.
[READMORE]READ MORE Resort Recipe: Hyatt Ziva Los Cabos Mango Margaritas [/READMORE]
Why did you choose to become a chef?
Because, ever since I was a child, when I was with my family, especially with my grandmother I was always in contact with the smell and textures of the food. It was what always brought us all together and from that moment on it captivated my attention.
What is an accomplishment that you are most proud of in your career?
I have had several accomplishments, but I believe that belonging to this company, Hyatt Ziva, has been one of the most important achievements of my career.
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