Specialty: Spanish Haute Cuisine/ International Haute Cuisine
Since he was a child, his mother taught him how to cook and he loved it, until he entered the School of Hospitality in Madrid, and took some courses in Lausanne. Then he went to the University of Barcelona. After that, he was lucky enough to work with Chefs that leave their mark in his professional career: Chef Antonio Montoro of the Botanical Hotel, Chef Juan Mari Arzak of the Arzak Restaurant in San Sebastian (3-Michelin stars), followed by Chef Ferran Adrià from El Bulli Restaurant in Rosas, Gerona (3-Michelin stars) and considered for five consecutive years the best Restaurant in the World.
From there he traveled to Dubai and started his work at the Madinat Jumeirah Hotel, taking over a Spanish restaurant called Al Hambra for more than four years. After, he had an offer from the Four Seasons Hotels & Resorts, working in Punta de Mita (Mexico), and Geneva (Switzerland). Soon Banyan Tree contacted him to go to the Banyan Tree Hotel in Cabo Marques (Acapulco, Mexico), as Executive Chef. Then he was transferred to the Banyan Tree in Phuket (Thailand) and after two years, he started his work in Banyan Tree Mayakoba, as Executive Chef.
For Alfonso, quality is fundamental in the kitchen, that’s why he is always looking for the best for his clients, maintaining consistency in the service, and always giving the best of the best.
Enjoy the cuisine of Alfonso de la Dehesa and his incredible talent at the dinner with Bryce Shuman: A Taste of New York in Mayakoba.
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