Mouthwatering gourmet dining awaits you at Villa del Palmar Cancun where we aim to keep your taste buds inspired throughout your whole vacation. Two new chefs are poised to add to the resort’s culinary artistry at Hiroshi and Davino restaurants. Villa del Palmar Cancun are pleased to welcome Mexican sushi expert, Carlos Leyva and Italian chef Fulvio Ferretto to the team.
Avant-Garde Presentation and Passion
Mexico-born chef, Carlos Leyva shares his artistic touch at Hiroshi, the resort’s pan-Asian dining venue, bringing with him a wealth of experience from his time as chef at Nick San, Cabo San Lucas where he prepared dishes for stars such as Jennifer Aniston, Michael Jordan and Bono. Leyva’s talent lies in his fine craftsmanship, applying cutting-edge techniques to local ingredients while incorporating pan-Asian traditions to delicious effect.
You are sure to meet Hiroshi’s new chef when dining at the restaurant because for Leyva the menu is simply a point of departure. He seeks to discover what his diners really want in order to exceed expectations with an open-table approach. One of the best experiences at Hiroshi is to simply let our new chef deliver a tailor-made meal according to your preferences.
Leyva’s culinary signature is found in his attention to detail and the way he merges minimalism with powerful flavors, seeking the perfect way to present his creations for spectacular effect. Why not try his new signature dishes which include roasted grasshoppers, octopus carpaccio and a fabulous tuna tartar.
Aromas and Charisma from the Mediterranean
Dancing to the tune of Italy’s finer flavors, Davino restaurant comes under the spell of Genova-born Fulvio Ferretto whose dishes he compares to music. For Ferretto, recipes and ingredients are like the notes and tempos of great music – true melodious creations are born from the intangible element of a chef’s special touch.
A sensory experience is on the menu at Davino. Ferretto’s mother remains his most influential inspiration, having instilled in him from an early age the importance of aromas in great cooking. Ferretto maintains that the difference between a good Mediterranean restaurant and an exceptional one are the details: homemade pasta, artisan bread, garden-fresh produce and the harmonious dance of aromas. Dining at Davino, you will see European traditions innovated for the modern palate.
Diners are sure to sense the passion and expertise of our new chef in every bite. Ferretto brings his talents to your table having worked in some of the world’s most exclusive hotels. During his training years, he spent time in the kitchens of the Dorchester Hotel in London and the Monte Carlo in Paris, later taking the role of chef at the Excelsior Palace in Portofino, Italy and Hotel Sottovento, Italy. He was also corporate chef in Mexico for the celebrated Alfredo di Roma chain of restaurants where he oversaw standards and quality control.
