Chef Carlos Gaytán made history as the first Mexican-born chef to receive a Michelin star. Known for his artful blend of traditional Mexican flavors and French culinary technique, he brings a deeply personal approach to every dish. Chef Gaytán is the visionary behind acclaimed restaurants such as Tzuco in Chicago and has become a celebrated ambassador of modern Mexican cuisine on the global stage. His passion, precision, and storytelling through food continue to inspire both guests and fellow chefs alike.
Chef Tiffany Derry, a Texas native, is a renowned chef and entrepreneur. She founded Tiffany Derry Concepts and co-founded T2D Concepts, a purpose-driven hospitality group in Texas. Through her restaurants, such as Roots Chicken Shak and Roots Southern Table, and her spice and apparel line, ‘Shef Tiffany, she aims to create meaningful experiences. Tiffany’s passion for cooking stems from her upbringing on a farm, where she learned the value of farm-to-table eating and hospitality. Despite facing initial discrimination, she pursued her culinary career and became the youngest restaurant manager. Tiffany gained culinary expertise through international experiences and worked in esteemed kitchens. She gained recognition on Bravo’s Top Chef and subsequently appeared in various culinary shows. In 2013, she established Tiffany Derry Concepts and later co-founded T2D Concepts with a mission to address gender and racial disparities in the hospitality industry. Tiffany is an advocate for social justice, equity, and sustainable food policies. She actively participates in organizations like Les Dames d’Escoffier, the James Beard Foundation, Novo Nordisk, and Food Policy Action.
With nearly two decades leading the culinary program at Hilton Los Cabos, Executive Chef Mauricio López blends Baja’s local flavors with global inspiration. His leadership has shaped seven culinary outlets at the resort and earned him honors including the Hilton Chef Diamond Award and Culinary Masters Champion. Chef López is known for his no-shortcuts approach, sourcing fresh ingredients daily from local farms and fisheries. Through thoughtful wine pairings and deeply personalized service, he transforms every meal into a celebration of Mexican hospitality.
