Chef Eduardo Torres, RAMONA


By - May 1, 2018

EDUARDO TORRES DEFINES HIS CULINARY STYLE as “sincere cuisine.” Today visitors to RAMONA, the signature restaurant at NIZUC Resort & Spa, can indulge for themselves in the thoughtfully crafted, contemporary Mexican cuisine of Torres, who recently took the helm at the eatery.

With vast education and experience, from French cuisine to the art of pastry making, it’s traditional Mexican cooking that resonates the most with the chef. His refreshed menu at RAMONA will showcase authentic recipes, inspiring flavors and a personal touch.

Torres joins the team at RAMONA following stints at Le Méridien Cancún, St. Regis Punta Mita, Le Basilic Cancún, Hilton Mexico City and St. Regis Mexico City.

Opened in 2013, NIZUC Resort & Spa calls a former base station for Maya astronomers home. The 29-acre beachfront escape, 15 minutes from Cancún International Airport, boasts a Maya ethos throughout its 274 guestrooms and villas, public areas and site-specific architecture. On-site amenities include multiple pools; a 30,000-square foot ESPA facility; six restaurants; and two secluded white-sand beaches, all near the region’s natural wonders, archaeological sites and the world’s first Underwater Art Museum.

Which destinations inspired you, and how has that inspiration translated into your culinary concepts?
I am from Veracruz, a city located on the Gulf Coast of Mexico. The food in this area is tasteful, authentic and filled with tradition. Highlights include seafood, meat, vegetables, fruits and assorted cheeses. Given this background, I always ensure the menus I curate only include fresh ingredients and local products. Also, the gastronomy from Oaxaca is one of my favorites, especially because of the moles — there are so many to choose from! In general, I find my inspiration in the rich variety of Mexican cuisine.

Whom do you consider to be your culinary hero?
I try to learn from all and constantly stay updated in what some of the masters do. However, I respect and like the way French chefs maintain their traditions and structure.

What one person most influenced your cooking style?
It all begins with my mom and her kitchen. The sounds, the flavors … this was what first inspired me to become a chef. Professionally, my influence is Sylvain Desbois, maître cuisinier de France and executive chef, NIZUC Resort & Spa. He is respectful with the process of cooking, the ingredients and the people. He is a good leader and also a great friend of mine.

What is your favorite food city?
Mexico City — you can truly find anything there. From informal street food to the finest restaurants, there are so many choices for Mexican cuisine and even from around the world.

What do you think the next big trend on the food scene will be?
The next big trend will be back to basics, where when you are eating, you can identify the ingredients and you feel the flavors. These ingredients would, of course, be fresh, naturally grown and something local communities would benefit from. At least, this is what I would like the next food trend to be: a more natural and balanced food scene.


NIZUC Hotel and Resort
Blvd. Kukulcan Mz 59 Lote 1-03 Km 21.26
Nizuc, 77500 Cancún, Q.R.
tel 52 998 891 5700

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