Chef Luis Ronzon, Chablé Hotels - Connecting to local culture through food in Mexico

Rethink Travel highlights the stories of the best people around the world in or around the travel industry dedicated to better tourism around the world.Powered by The Rethink Hub, where I share inspiring stories of individuals who have dared to rethink and reshape their lives, habits, systems and communities. Join me as we dive into conversations that motivate you to live a more fulfilling and impactful life. Whether it's rethinking a career, lifestyle, or daily routines, our guests provide insights and experiences that inspire you to make positive changes in your own life.With Rethink Travel, I aim to make it easier for people to understand what sustainability means in the travel industry and its importance in the space.#sustainability #sustainablehotels #sustainabletravelEDUCATION IS KEY IN ORDER TO MOVE INTO A MORE SUSTAINABLE WORLD - Rethink Travel's Mission is to empower people to make conscious travel and living the only choice so we created a space for people - travelers - to learn about sustainable and regenerative travel.Find me on social media under @therethinkhub or @nat_therethinkhub And subscribe to my Newsletter, The Rethink Journal here https://rethink-hub.com/therethinkjournal/ ____________Chef Luis Ronzón – Executive ChefInstagram: https://www.instagram.com/luisronzon/Luis Ronzón is a public accountant by profession, however, he soon changed numbers for stoves. As a disciple of chef Yuri de Gortari discovered the passion for traditional Mexican food. Since then, it has sought multiple courses to extend and perfect his gastronomic practice, taught by famous schools in Mexico and abroad. His excellent performance opened the doors of the best restaurants in the world. Despite his young age, Luis Ronzón has traveled through internationally renowned cuisines, including innovative restaurants in Denmark and Peru. These experiences have penetrated in the gastronomic experimentation, the local production of inputs and the cultivation of native produce. Recently, the close collaboration with Chef Jorge Vallejo, in the award-winning Quintonil as Sous Chef for 3 years, which is ranked as one of The World's 50 best Restaurants, consecrated him as one of the great exponents of the Mexican contemporary cuisine. In 2016, he has served as chef instructor of Mexican contemporary cuisine at the Ambrosia Culinary Center. And in this same year he started as Executive Chef of Chable Yucatan named in 2017 Best Hotel in the World receiving the coveted  "Prix de Versailles” Award and in 2018, Luis took Ixi’im, Chable Yucatan’s fine dining restaurant to obtain the award of Best Restaurant in Latin America by the same organization. Support the show Learn more about your ad choices. Visit megaphone.fm/adchoices