Jonatán Gomez Luna (pictured) with Alejandro Villagrana Pérez
What makes it special: Specialising in contemporary Mexican cookery, Le Chique offers an experience that is equal parts theatrical, multi-sensory and delicious. Set in the luxurious Azul Beach Resort in Cancún, it is a stone’s throw from beautiful white beaches and clear waters.
Who’s the chef: Mexican cook Jonatan Gómez Luna studied at Centro Culinario Ambrosia in Mexico City and enjoyed stints in the kitchens of El Bulli, Noma and El Celler de Can Roca before becoming the culinary leader of the Le Chique project for Karisma Hotels and Resorts in 2008.
The dining experience: Gómez Luna’s tasting menu offers an exploration of the different tastes and products of Mexico with the intent to ‘puzzle, amuse and amaze’ the diner. Cutting-edge and molecular techniques are employed by Le Chique’s 28-strong culinary team to deconstruct and transform traditional Mexican dishes into new creations. Cocktails are spherified, local bites are served from a hollowed-out book and a water mist surrounds the seafood dishes, but everything is done in pursuit of flavour. Among Le Chique’s signatures are beef tongue with black mole, Morelian gazpacho and crab-stuffed infladitas.
Other projects: Gómez Luna opened a new expression of Le Chique in Mexico’s Valle del Guadalupe in 2018.