Private Chef Rodrigo Berecoechea

I am not just a chef; I am a curator of gastronomic experiences designed to nourish both body and soul. Based in the heart of Tulum, I bridge the gap between luxury Fine Dining and Functional Nutrition. My culinary philosophy is built on a strict "Sanctuary of Purity" standard, ensuring that every meal is as healing as it is delicious.

My kitchen operates with non-negotiable protocols for your well-being: I strictly avoid inflammatory seed oils, using only cold-pressed coconut oil, olive oil, and ghee. I rely exclusively on artisanal mineral sea salt and source proteins that are pasture-raised and ethically treated. I have built a personal network of local Mayan producers, allowing me to bring the freshest, chemical-free ingredients from the jungle directly to your villa.

With a background in high-end hospitality (Park Hyatt), I specialize in intimate dinners, wellness retreats, and interactive fire-cooking events. Whether you crave a "Catch of the Day" Tikin-Xic prepared with ancestral techniques or an Argentine Asado under the stars, I deliver seamless service, absolute privacy, and a flavor profile that honors the vibrant spirit of the Caribbean

For me, cooking is...

A high-frequency ritual blending Pleasure & Wellness. "Conscious Luxury" that honors Mayan biodiversity and nourishes your body.

I learned to cook at...

High-end kitchens like Park Hyatt Buenos Aires (French technique) and the jungles of Tulum, where I mastered Ancestral Fire.

A cooking secret...

Radical Purity & Zero Waste. I use NO inflammatory oils (only Coconut/Olive) and fermentation to unlock deep, healing flavors.

My menus

Tulum Fire: Argentine Ribeye & Asado Night

STARTER

All inclusive

Provoleta with Oregano Honey: Aged Provolone cheese melted in a cast-iron skillet until crispy on the outside and gooey inside. Topped with roasted cherry tomatoes and oregano-infused honey

FIRST COURSE

All inclusive

Hand-Cut Beef Empanada : Traditional Argentine pastry filled with knife-cut beef, onions, cumin, and olives. Baked to golden perfection and served with a spicy Llajua sauce

MAIN COURSE

All inclusive

Ribeye & The 3 Chimichurris: Premium Ribeye steak grilled to your liking. Served with rustic mashed potatoes and a tasting flight of 3 Chimichurris: Classic, Red, and Andean Herb

DESSERT

All inclusive

Burnt Crepes with Dulce de Leche: Argentine style crepes filled with abundant artisanal Dulce de Leche. Finished with caramelized sugar on top (brûlée style) and red berries

Tulum Ancestral: Maya Octopus, Tikin-Xic & Cacao

STARTER

All inclusive

Black Ash Aguachile: Fresh catch of the day cured in lime juice and roasted habanero ashes (Black Recado). A dramatic visual dish served with cucumber, red onion, radish, and a smooth avocado mousse to balance the heat

FIRST COURSE

All inclusive

Maya Octopus "Castacán": Local Octopus cooked tender, then flash-fried for a crispy "pork rind" texture (Castacán style). Served over a velvety Red Pipian (pumpkin seed mole) and roasted local baby potatoes

MAIN COURSE

All inclusive

Catch of the Day Tikin-Xic: The signature taste of Tulum. Fresh fish fillet marinated in Achiote paste & Sour Orange, wrapped in banana leaves and wood-smoked. Served with a roasted sweet plantain puree and garden veggies sautéed with Epazote

DESSERT

All inclusive

Textures of Maize & Cacao: Moist sweet corn cake (Pan de Elote) paired with a bitter Mayan chocolate ganache, vanilla soil, and a crispy tuile made from nixtamalized corn dough

Royal Mayan Brunch: Champagne, Fire & Corn Ritual

STARTER

All inclusive

Passion Fruit Mimosa: Sparkling wine paired with fresh, local passion fruit pulp. The perfect acidic kick to start the culinary journey

FIRST COURSE

All inclusive

Ancestral Guacamole: Prepared tableside in a volcanic stone Molcajete. Served with organic blue corn totopos and a fresh Pico de Gallo salsa

MAIN COURSE

All inclusive

Tulum Chilaquiles & Steak: Crispy tortillas in smokey Morita sauce. Topped with farmhouse cream, cheese, and charcoal-grilled Angus Flank Steak

DESSERT

All inclusive

Mexican Sweet Bakery: A basket of freshly baked "Pan Dulce" (Conchas,Rolls or Churros) served with sliced papaya and lime to cleanse the palate

Tulum Sunrise: Detox & Recovery Ritual (Organic & Activated)

STARTER

All inclusive

Green Wakening Elixir: Cold-pressed juice blend: Cucumber, celery, ginger, green apple, and Mayan lime. Packed with enzymes to reset your system immediately

FIRST COURSE

All inclusive

Probiotic Jungle Bowl: Seasonal tropical fruits topped with wild fermented honey (bee pollen) and my signature granola: 24h-activated seeds for max nutrient absorption

MAIN COURSE

All inclusive

Sourdough & Medicinal Oxymel: Slow-fermented toast with Hass avocado and organic poached eggs. Drizzled with homemade Oxymel (ancient honey & vinegar reduction) and fresh sprouts

DESSERT

All inclusive

Ceremonial Café de Olla: Traditional Mexican coffee infused with cinnamon, piloncillo, and orange zest. Served with a small bite of vegan energy truffle