The Executive Chef will work with the Founder and guide his vision into all culinary operations across the resort, championing Palmaïa's plant-forward philosophy while ensuring every guest experience reflects creativity, wellbeing, presentation, taste and texture, and the warmth of the people who are here to take care of the guests.
**- Position Purpose**:
The Executive Chef is responsible for shaping and delivering a culinary program that honors Palmaïa's belief that nourishment is an essential pathway to healing, connection, and conscious living. This team leader will oversee menu development, kitchen operations, culinary talent, guest satisfaction, food safety, and creative evolution across all restaurants, casual venues, in-suite dining, events, and team dining experiences, while bringing to life Palmaïa's food program.
**Key Responsibilities**:
- Lead the complete culinary operation across Palmaïa's plant-forward restaurants, wellness-focused concepts, in suite service, events, beach service, and team member dining.
- Create extraordinary menus that are delicious, beautiful, nutritionally thoughtful, and aligned with Palmaïa's holistic wellness philosophy.
- Champion plant-based and plant-forward cuisine as a space for innovation, flavor, texture, and sensory discovery, while ensuring optional non-vegan offerings are executed with the same excellence and integrity.
- Develop seasonal, ingredient-led menus that prioritize fresh produce, organic and regenerative sourcing where possible, house-made preparations, fermentation, natural sweetness from whole foods, and a strict avoidance of refined sugars, processed oils, artificial additives, and unnecessary processed products.
- Design and steward Palmaïa's Nourishing Biome through menus and rituals that support the gut microbiome and overall vitality,



emphasizing whole plants, living foods, fermented preparations, sprouting, soaking, mindful cooking techniques, clean fats, mineral-rich ingredients, natural hydration, balanced flavors, and culinary education that helps guests understand food as part of a broader wellbeing ecosystem.
- Ensure consistency, quality, presentation, productivity, speed of service, and culinary storytelling across every guest touchpoint.
- Collaborate closely with the Managing Director, Director of Food & Beverage, Marketing, Communications, and guest-facing teams to elevate Palmaia's culinary reputation.
- Lead, mentor, and develop the culinary brigade through heart-centered leadership, clear standards, disciplined execution, and a culture of respect, curiosity, and continuous learning.
- Oversee recipe development, recipe cards, food bibles, allergen charts, nutritional considerations, portion control, and team training to protect consistency and guest confidence.
- Manage food cost, labor cost, payroll, purchasing, equipment needs, operating expenses, forecasts, and budgets in line with financial goals.
- Maintain impeccable standards of sanitation, hygiene, food safety, workplace safety, and regulatory compliance.
- Partner with local producers and suppliers to celebrate Mexican ingredients, heritage, seasonality, and community connection.
- Respond thoughtfully to guest feedback, dietary needs, allergies, and special requests,



ensuring each interaction feels personal, caring, and elevated.
- Stay ahead of culinary, wellness, sustainability, and luxury hospitality trends, translating them into experiences that feel authentic to Palmaïa.
**Qualifications & Experience**:
- Minimum 7-10 years of progressive culinary leadership experience, including at least 5 years as Executive Chef or in a comparable senior culinary role.
- Demonstrated success in luxury resorts, fine dining restaurants, wellness retreats, or high-end all-inclusive environments.
- Strong, proven experience in plant-based cuisine is essential, including the ability to create depth of flavor, texture, comfort, indulgence, and variety using plants as the foundation.
- Culinary degree, advanced culinary certification, or equivalent professional training preferred.
- Solid knowledge of nutrition-forward cooking, fermentation, natural ingredients, allergen management, food safety, and wellness dining trends.
- Experience leading large multicultural kitchen teams, including recruitment, onboarding, training, coaching, scheduling, performance management, and succession planning.
- Strong financial acumen, including budgeting, forecasting, food cost management, labor planning, purchasing, and profitability analysis.
- Fluent English and Spanish required
- Food handling and health & safety certifications are required or obtained in accordance with local regulations.
Preferred Profile:
- A chef with a deep personal connection to conscious cuisine, sustainability, and the belief that food can support physical, emotional, and energetic wellbeing.
- A creative leader able to reimagine Mexican, Mediterranean, Asian, comfort, and street-food inspirations through a plant-f

📌 Executive Chef (Playa del Carmen)
🏢 Palmaïa - The house of AïA
📍 Playa del Carmen