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Mauricio Lopez, Executive Chef

With over 20 years of culinary experience within the hospitality industry, Executive Chef Mauricio Lopez draws upon his Mexican heritage to deliver a distinct, multisensory journey at Hilton Los Cabos. He oversees all restaurants at the resort, while also managing catering and banquet offerings.


Chef Lopez has a true passion for both learning and leading. A foodie who enjoys swimming and fishing in his hometown of Acapulco, he takes pride in serving dishes inspired by his mother’s simple yet flavorful cooking—utilizing locally sourced ingredients to craft seasonally inspired menus. After spending the first 11 years of his career with Hyatt International Hotels, Chef Lopez served as executive chef at renowned resorts throughout Mexico, including Hotel Avalon Grand Cancún and Hotel Avalon Reef Club Isla Mujeres. He also earned a wealth of richly deserved awards and accolades—including a Hilton Chef Diamond Award—while also participating in notable culinary events such as the Culinary Masters competition in Miami and cooking at the acclaimed James Beard House in New York.

Chef Lopez also sits on the Hilton Culinary Council, providing culinary oversight for all hotel openings throughout Latin America: He monitors kitchen design, assists with menu development and implementation, offers guidance when properties abroad seek to utilize Mexican concepts, and more.

Hilton Los Cabos > Dine > Executive Chef