xavi perez stone wine and food festival

Graduated from the Pan-American School of Hospitality where the director of the university sends him to a stage at the restaurant LA BARANDILLA of Bruno Oteiza.

From there he jumps to the TEZKA for 4 years until he moves to the house of Juan Mari Arzak in San Sebastian, Spain where he collaborates in his laboratory with Xabier Gutiérrez. After that, he held the position of Sous Executive Chef at the Hotel Royal de Pedregal. Afterwards, the opportunity arises in ALAIA, the restaurant that leads and where the restlessness for innovation begins.

He has collaborated in BON LLOC of Mathias Dahlgren in Stockholm, in AGUILA Y SOL with Martha Ortiz, he was Private Chef of the Embassy of Spain in Mexico during the period of Mr. Cristina Barrios, Executive Chef of the Senior Finance Officer in the National Palace, in BIKO with Mikel Alonso and Bruno Oteiza, who escort him afterwards in AUTHOR’S KITCHEN, Hotel Restaurant Grand Velas Riviera Maya.

He obtained the Second Place in the National Contest “Cook of the Year 2009-2010” and the First Place in “Chef of the Year 2011-2012”.

Axiote, Cocina de México arises from the professional need to demonstrate their way of seeing Mexican cuisine and at the same time to execute the award, having been the winner of the “Chef of the Year 2012, Mexico” contest, without putting aside “Cocina” of Author “Xavier focuses on Axiote in collecting everyday flavors and ingredients executed with a simple and honest technique.

The most iconic dishes of Chef Xavi Pérez Stone

platillo de chef xavi perez stone
pambazo de mejillon xavi perez stone
receta de chef xavi perez stone
platillo de xavi perez stone en wine and food fest