Born in Santa Fe, Argentina.

Marcos Walfisch was born into a family who used every sunday, holiday, birthday or any kind of celebration as a fantastic excuse to gather. And everyone would prepare something. “Taking that little bit of time to think about our kinship and sharing this family love was what gave flavor to the food. As the younger ones, we had to set the table, then as the years passed, we grew up and time came for us to take over. That was the moment when I realized that to me, cooking was the purest way to show my feelings and my love to others. There, standing between pots and pans, it didn’t matter what we would cook. The only thing that mattered was the care, dedication and love we’d pour into that moment.” After graduating from high school came the moment to think about a career path, and what had always been latent manifested naturally. “One day as I was walking down the streets of Mar del Plata (Argentina), I passed by a cooking school and told myself ‘I belong here’. I walked in and enrolled, and when I walked back out, I had a giant smile on my face. That’s when I knew I was taking my first steps as a chef.”

“It’s 20 years later and still today, every time I walk towards a kitchen and adjust my apron, that’s when I feel plenitude.”

He arrived in Playa del Carmen at the end of 2006, and simply couldn’t leave.

“How could I forget? It was a huge decision. At the time I was living in Sao Paulo (Brasil), not exactly living my best life, when one night, my phone rang and on the other side of that phone call -many miles away- was Nico, my best friend whom I hadn’t seen in a while. Life had taken us on different paths but there he was, telling me to ‘Come to the Caribbean! Together we can start something…’. Neither slow nor lazy, I packed my bags and ran towards adventure without great expectations. And just like that, like when fate pushes you forward without asking if you’re ready, I found myself far from home and my loved ones. But to my pleasant surprise, this country welcomed me with open arms and so much kindness, and put such fabulous people on my path, with so much energy, that I could no longer leave. How could I? If this is where so many aspects of my life were forged, from my personal life and matters of the heart to the nature and understanding of my own path.”

Chef Walfisch

Chef Walfisch, who specializes in sustainable, conscious and traditional Mexican gastronomy, uses ingredients from his own orchard in his careful preparations, as well as typical products from the region in order to promote their use, help local producers and care for these specific ecosystems. His work method is founded on three main aspects: environmental, social and economic. It starts with how the food is produced, where it comes from, and the respect of the regional culinary traditions and the people who grow the food. He purchases locally produced ingredients, thus helping the conservation of the green areas in our region, while developing the local economy and supporting small businesses. In knowing where our food comes from, we connect to the people who grew and harvested it. And where that connection exists, opportunities for accountability, care and integrity increase.

Currículum

He is the Corporate Chef for the Bagu hotel chain located in Mar del Plata, Ushuaia and Villa Gesell in Argentina. | Executive and Creative Chef at UNICO BEACH in Puerto Morelos, Mexico. | Executive Chef for the Be Tulum hotel in Tulum, México. | Executive Chef for the Fuegos de Xul-Ha restaurant on la Ruta de los Cenotes, Puerto Morelos, México.

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