Personalidades - Wine & Food Festival

Meet our personalities

Chef Javier Plascencia

Animalón Michelin Star restaurant Chef and Owner

Javier Plascencia is one of the leading exponents of Baja California cuisine and a key figure in the gastronomy of northern Mexico. Born in Tijuana and trained between family kitchens and culinary schools in San Diego, he has built a career defined by creativity, the use of local products, and a constant pursuit of flavor.

Javier Plascencia was born in the border city of Tijuana, Baja California, Mexico, and given its proximity to San Diego, he was immersed in a bicultural lifestyle growing up. Javier and his brothers were born into a family of restaurateurs, following in the footsteps of their father “Don Tana” who opened Giuseppis – Baja California’s first pizzeria – so it’s easy to see where Javier’s passion for the kitchen comes from.

After having worked at various food establishments in San Diego including Fuddruckers and the Sheraton Hotel, Javier studied gastronomy at Mesa College. It wasn’t until 1989 though, when Javier truly came into his own as Chef de Cuisine at the helm of Saverio’s Restaurant. Since then, both Grupo Plascencia under Don Tana, and Javier, with his own projects, have established themselves a gastronomic powerhouse where flavor and the quality of the ingredients are foremost.

Javier is a fervent promotor of Baja California and its seafood, orchards and ranches, and also of the wine and olive oil to be found in the region. His colleagues and friends know Chef Javier to be charming and authentic, a free spirit with an insatiable desire to learn and experiment with new ingredients and new cooking techniques.

Positioned him as a successful entrepreneur, as he is an extraordinary chef.

Chef Manuel morales

Executive Chef, Impression by Secrets, Isla Mujeres

Chef Morales has built an exceptional career across renowned luxury properties in the region. Prior to his current role, he served as Executive Sous Chef at Banyan Tree Mayakoba and held the prestigious position of Executive Chef at Banyan Tree Cabo Marqués. His background also includes significant roles as Executive Sous Chef at the esteemed Royal Hideaway. Throughout his career, he has collaborated with culinary luminaries, including the acclaimed Enrique Olvera, owner of Pujol, and Michelin-starred Chef Marcel Kasda.

Chef Morales’ deep passion for the culinary arts took root in the kitchens of his mother and grandmothers in his hometown of Moloacán, Veracruz. Starting his professional journey at the age of 16, he has become a veteran of the industry, possessing a profound understanding of authentic Mexican culture and the demands of international luxury hospitality. His excellence is underscored by his contribution to properties earning both the AAA Five Diamond and Forbes Five-Star awards.

Currently, Chef Morales is responsible for leading the entire food and beverage team at this exquisite luxury boutique hotel, overseeing the refined culinary offerings across the property’s five distinct restaurants: Unik The Kitchen (French and Mediterranean cuisine), WildFire Steak House, Sake (Oriental cuisine), Spezia (Italian cuisine), and Mercado (Mexican cuisine).

Guests often have the opportunity to engage with him personally while he hosts exclusive cooking classes, where he generously shares his passion and profound knowledge of local, traditional recipes.

Sommelier Israel Díaz

Sommelier, curator of wines and spirits

Bachelor’s Degree in Gastronomy.
General Director of the Cancún Sommelier Circle.
⁠Sommelier specialized in wine service, food pairing, and blind tastings.
⁠Hospitality trainer for restaurants and hotels.
⁠Expert in the sabrage technique for Champagne and Cava.
⁠Member of the Worldwide Sommelier Association.
⁠Director of the Tasting Program at Exphotel.
⁠Specialist in Mexican spirits, rum, and craft beer.
⁠Certified in Sherry Wines (Jerez–Xérès–Sherry), including Manzanilla from Sanlúcar de Barrameda.
⁠Certified in Chilean Wines.
⁠Specialist in Mexican Wines.
⁠International Cigar Sommelier specialization.

Sommelier Manuel Ruiz

CO CURATOR OF WINES AND SPIRITS

Originally from Chiapas, Mexico, he discovered his passion for the art of wine at the beginning of his career in hospitality, gaining experience at some of the most prestigious resorts in the Caribbean.

Trained at the Mexican Institute of Enology, he further developed his expertise under the guidance of renowned Mexican winemakers and through work at distinguished properties.

In 2025, he joined Impression Isla Mujeres as Sommelier, where he curates a distinguished selection of wines from around the world, with a special emphasis on celebrating Mexican wines.