Chef Jorge Criado

Private Chef In Playa Del Carmen

My personal experience

From a young age, I found joy in the kitchen, often experimenting with recipes while immersing myself in Italian opera. My initial attempts were a mix of delightful successes and memorable disasters.

Despite this passion, I pursued a degree in Communication Sciences, considering my culinary dreams a distant aspiration.

In my free time, I enjoyed creating dishes like Remy from “Ratatouille.” I would take all herbs and spices and combine them in ways that didn’t make sense.

One unforgettable day, I “borrowed” my mom’s van—without her knowing—to deliver Christmas toys to kids in need. On the way, I had a significant car accident. Instead of panicking, a thought struck me: if something happened to me then, I would never have pursued my true passion.

That realization led me to change course. The following year, I left my communication studies and enrolled at Le Cordon Bleu Mexico, diving headfirst into the culinary world.

Life’s too short not to follow your passion—especially when it leads you to the kitchen

For me, cooking is...

..my passion, my lifestyle, connecting with local ingredients and telling a story through food.

I learned to cook at...

..Le Cordon Bleu in Mexico and at the Hofmann School of Hospitality in Spain, one of the best gastronomy schools in Europe.

A cooking secret...

.."mise en place" and structure, so that the creativity can run freely.

My menus

Bistro Petit Délice (Affordable Menu)

STARTER

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FIRST COURSE

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Ratatouille Mon Style – Traditional Provençal vegetable stew with fresh herbs

Local Garden Salad – Mixed greens with mustard vinaigrette & toasted walnuts

Potato & Leek Soup – Classic creamy French soup with crispy croutons

MAIN COURSE

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Chicken Fricassée – Classic French chicken stew with baked baby potatoes

Seared White Fish – Lightly seasoned fish with lemon butter sauce & roasted vegetables

Mushroom & Gruyère Tart – Savory pastry with caramelized onions, mushrooms & cheese

DESSERT

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Crêpes with Orange Syrup – Classic French crêpes with citrus glaze

Vanilla Panna Cotta – Light and creamy vanilla custard with berry coulis

Chocolate Mousse – Decadent dark chocolate mousse with whipped cream

Gastronomic Experience Mexico Mix

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FIRST COURSE

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Hummus trio with pita bread: classic, roasted pepers and betroot

Baby corn with epazote dressing

Jocoque cheese, tahini, and mushrooms

MAIN COURSE

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Braised chicken with tomatos onion and quinoa

Tikin Xic Fish Tacos – Grilled fish marinated in achiote and sour orange, served with fresh tortillas and xnipec salsa

Street style corn with bone Marrow with epazote and cotija cheese and roasted baby potatoes

DESSERT

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Dark chocolate mouse with olive oil and salt

Candied Pumpkin with spice cream and Crumble

Cheesecake with hibiscus coulis

Mediterranean experience

STARTER

All inclusive

FIRST COURSE

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Beet & Arugula Salad – Roasted beets, arugula, walnuts, & Dijon vinaigrette

Aguachile Negro – Shrimp in a smoky black aguachile sauce made with roasted chiles, garlic, and squid ink

Shrimp ceviche with pickled red onion, leche de tigre and tostadas

MAIN COURSE

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Pork Tenderloin with Dijon Cream – Seared pork tenderloin with a creamy Dijon mustard sauce, served with mashed potatoes and sautéed spinach

Chicken Catalan style (roasted and cook with wine) Smash Roasted potatos with curcuma honey glazed carrots and Rosemary

Coconut shrimps with achiote and coconut sauce and plantain pure

DESSERT

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Creamy Rice Milk with white chocolate and berries

Crêpes Flambées – Delicate crêpes with whipped lemon cream

Candied Pumpkin with spice cream and Crumble

Mix Menu Ideas For you

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All inclusive

FIRST COURSE

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Baby corn with epazote mayo

Citrus Cured salmon, creamy sauce and pickles

Jocoque cheese, tahini, and mushrooms

MAIN COURSE

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Chicken Catalan style (roasted and cook with wine) Smash Roasted potatos with curcuma honey glazed carrots and Rosemary

Pork belly with Honey Mustard sauce and Plantain

Octopus Barbacoa – Tender octopus slow-cooked in traditional barbacoa spices, served with esquites and handmade tortillas

DESSERT

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Spices Churros with Cajeta sauce

Tequila Flambéed Pineapple – Caramelized pineapple with a tequila reduction, served with coconut ice cream

Candied Pumpkin with spice cream and Crumble

Italian Delux (Mid-range Menu)

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All inclusive

FIRST COURSE

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Penne all'Arrabbiata – Spicy tomato sauce with garlic & chili flakes

Gnocchi al Pesto – Soft potato gnocchi with homemade basil pesto

Pasta alla Norma – Short pasta with eggplant, tomato sauce & ricotta salata

MAIN COURSE

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Risotto with Porcini Mushrooms and Truffle A creamy risotto made with fresh porcini mushrooms, finished with shaved black truffle for an earthy aroma

Tagliatelle with Ragù Handmade tagliatelle served with a rich, slow-cooked ragù, enhanced by rosemary and a splash of red wine

Potato Gnocchi with Basil Pesto Soft, pillowy potato gnocchi tossed in a traditional basil pesto, garnished with pine nuts, Parmigiano, and cherry tomatoes

DESSERT

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Anilla Panna Cotta with Strawberry Coulis A velvety vanilla panna cotta served with a fresh, vibrant strawberry coulis

Chocolate ganache – with mix berries

Mid-Range Menu: "A Journey to Japan: One Step Further"

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All inclusive

FIRST COURSE

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Vegetable Tempura – Seasonal vegetables battered and fried with a light soy dipping sauce

Nikkei Tuna Tiradito – Thinly sliced tuna with sesame, soy, and yuzu emulsion

Yakisoba Noodles – Stir-fried Japanese noodles with fresh vegetables and soy sauce

MAIN COURSE

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Citrus & Ginger Teppanyaki Chicken – Marinated chicken breast with lemon and sake, cooked on the griddle

Soy & Honey Glazed Salmon – Salmon with a sesame crust and smoky flavor

Garlic Butter & Sake Shrimp – Shrimp sautéed in garlic butter with a touch of sake and chili

DESSERT

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Yuzu & Berry Cheesecake – Smooth texture with a citrusy Japanese twist

Tempura Banana with Honey Soy Drizzle Crispy tempura-fried banana slices, served with a warm honey soy glaze and a scoop of vanilla ice cream

Kurogoma (Black Sesame) Chocolate Mousse A velvety chocolate mousse with a hint of roasted black sesame, topped with a thin layer of dark chocolate ganache

Affordable Menu: "Flavors of Japan Within Reach"

STARTER

All inclusive

FIRST COURSE

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Special Yakimeshi – Japanese-style fried rice with egg, scallions, and carrot

Garlic Edamame – Edamame sautéed with garlic, sea salt, and a touch of soy sauce

Pork or Vegetable Gyozas – Crispy dumplings served with ponzu sauce

MAIN COURSE

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Teriyaki Chicken – Grilled chicken breast glazed with teriyaki sauce, served with steamed rice

Grilled Salmon – Salmon grilled with a touch of soy sauce and sesame

Shrimp with Japanese Curry – Shrimp in a mild Japanese curry sauce, served with rice

DESSERT

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Yuzu & Berry Tart – A light tart with red berries and a hint of yuzu

Tempura Banana with Honey Soy Drizzle Crispy tempura-fried banana slices, served with a warm honey soy glaze and a scoop of vanilla ice cream

Matcha Panna Cotta A creamy panna cotta infused with matcha green tea, served with a drizzle of honey and a sprinkle of sesame seeds

Brasserie Élégance (Mid-Range Menu)

STARTER

All inclusive

FIRST COURSE

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French Onion Soup – Caramelized onions in a rich broth topped with Gruyère croutons

Beet & Arugula Salad – Roasted beets, arugula, walnuts, & Dijon vinaigrette

Wild Mushroom Risotto – Creamy Arborio rice with truffle oil & parmesan

MAIN COURSE

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Seared Salmon with Beurre Blanc – Pan-seared salmon with white wine butter sauce & seasonal vegetables

Duck Confit with Lentils – Slow-cooked duck leg served with French-style lentils

Pork Tenderloin with Dijon Cream – Seared pork tenderloin with a creamy Dijon mustard sauce, served with mashed potatoes and sautéed spinach

DESSERT

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Crème Brûlée – Classic vanilla custard with a caramelized sugar crust

Tarte Tatin – Classic caramelized apple tart

Crêpes Flambées – Delicate crêpes with whipped lemon cream

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Chef Jorge's reviews

4.95

•

27 services

Chef Jorge and his su chef Alicia were outstanding in every possible way. Every single meal was delicious, he was on time, communicated clearly, and was professional and friendly. He cooked for 5 adults, 2 children (7-10), and two toddlers. We shared what we were interested in and he planned and created the entire menu. One of the kids is very picky and Jorge was able to easily accommodate his needs. He even provided excellent recommendations for places to visit in the area. Not having to plan, shop, cook, and clean made the vacation much more enjoyable. Highly recommend Chef Jorge!

Jorge was the best!! Food was delicious and we loved having his company in our house for the weekend!

Delicious food and convenient as they cook at your place.

This is one of the best air b and b experiences I’ve had. Unfortunately when I got to my air b and b, I had hardly any kitchen amenities. Jorge was able to adapt quickly with the limited resources and created an amazing menu. The food was truly amazing and full of flavour. It was fun to be able to help out and learn new cooking skills. On top of that, the conversation was great. Solo-female travel friendly 100% - Thank you Jorge

Our dinner with Chef Jorge was delicious from the Amuse-Bouche to the dessert. He was very accommodating for our gluten free guest. We enjoyed talking with Chef Jorge about his training and experiences in Europe. I would highly recommend Chef Jorge’s airbnb experience to anyone visiting Playa del Carmen.

We had an incredible experience with Chef Jorge Criado! During our Playa del Carmen vacation, we had 4 dinners and a brunch prepared for us by Chef Jorge. He worked with us extensively in advance of our trip to propose menus, and customize them for food allergies. The menus were wonderfully varied to showcase a variety of cuisines, and to allow us to experience fresh, local, seasonal ingredients. Our meals were all delicious. Chef Jorge did a great job presenting the dishes to us, telling us about what inspired him, and showing his passion for his craft. Everything was wonderful, and we would definitely love to experience his cooking again!

Jorge was awesome! The food was flavorful, fresh, healthy, and beautiful! He made our Honeymoon dinner a very memorable one. I wish he had his own restaurant so I could visit it regularly! Five Stars!