Published on : Friday, April 21, 2017
Born in Mexico City and a graduate of the capital’s Ambrosia Culinary Center, Chef Zamora has 15 years of experience with leading 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 acclaimed restaurant operated by Mexican superstar chef Enrique Olvera.
Chef Zamora assumes responsibility 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 United States and Mexico, including: cooking with Executive Chef Paul Anders at his acclaimed Sweet Basil and Mountain Standard restaurants in Vail, Colorado; collaborating with Enrique Olvera and Matteo Salas, executive chef at acclaimed 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, heralded for his interpretations of Yucatan cuisine at Néctar in Merida.