Viceroy Riviera Maya has appointed Carlos Zamora Larios as executive chef. Zamora will be responsible for all of the resort’s restaurants, bars and catering.
Born in Mexico City and a graduate of the capital’s Ambrosia Culinary Center, Chef Zamora has 15 years of experience with hotels and restaurants in Cancun, Puerto Vallarta, Veracruz and San Miguel de Allende. He comes to Viceroy Riviera Maya from Hotel Matilda in San Miguel where he was Chef de Cuisine of Moxi, the restaurant operated by Mexican celebrity chef Enrique Olvera.
Chef Zamora will be responsible for Viceroy Riviera Maya’s signature restaurant, La Marea; the seaside Coral Grill + Bar; the resort’s specialty themed weekly dinners including the Antojería of Mexican street foods and the Beach Barbacoa; and weddings and banquets.
Prior to taking the culinary reins at Viceroy Riviera Maya, Chef Zamora participated recently in a variety of seminal culinary events in the U.S. and Mexico, including: cooking with Executive Chef Paul Anders at his Sweet Basil and Mountain Standard restaurants in Vail, Colorado; collaborating with Enrique Olvera and Matteo Salas, executive chef at Áperi in San Miguel, on the menu of the Kick-Off Dinner of the San Miguel de Allende Food Festival; and collaborating on a Day of the Dead Dinner with Enrique Olvera and Chef Roberto Solis.