THE RESTAURANT
Welcome to Le Chique, a Michelin-starred restaurant that pushes the boundaries of culinary innovation. Known for its avant-garde approach, Le Chique offers a multi-sensory dining experience where every course is a work of art designed to challenge expectations. Dishes are deconstructed and reimagined in surprising ways—cocktails take unexpected forms, and entrées may appear as desserts. Each item on the tasting menu is crafted to puzzle, delight, and entice, with inventive presentations that match the complexity of the flavors. Chef Jonatán Gómez Luna and his talented team use regional ingredients and cutting-edge techniques to create a dining experience that is both visually captivating and gastronomically unforgettable. Paired with carefully selected wines, your meal at Le Chique is a true triumph in modernist cuisine. *A surcharge applies for dining at Le Chique.
JONATÁN GÓMEZ LUNA
CHEF
Chef Jonatán Gómez Luna is an award-winning chef who has forged his culinary talents at globally acclaimed restaurants. As Executive Chef of Le Chique, Chef Jonatán blends cutting-edge modernist techniques with sheer showmanship to transform food into unforgettable sensory experiences for his clientele. “We go to great lengths to create a memorable experience for our guests through bold, fun, cutting-edge cuisine using the most innovative cooking techniques and fresh and authentic Mexican ingredients.”
I have dined twice at Le Chique restaurant. The cooking of Jonatan Gomez and its team is smart, creative and tasty. His constant desire of modernizing the Mexican cooking by using new techniques is to me very meritorious. I also want to acknowledge the dedication that he has for his land by always putting forward the products from Yucatán Peninsula. I sincerely believe that Le Chique restaurant is a model of the evolution of cooking that is emerging all around the world and that our succession is in good hands in this institution. They even mentor students from all over the world including Canada.
- Daniel Vezina *Restaurant Laurie y Raphael, Canada 50 best restaurants*
ALEJANDRO VILLAGRANA PÉREZ
HEAD CHEF
Alejandro Villagrana Pérez was born in Mexico City. He studied Management and Culinary Arts at Centro Culinario Ambrosia, during which time he also interned at Le Cirque in New York City. Upon completing his studies, he was invited to work as a Sous Chef at the Eurostars Blue Tulum Hotel. Towards the latter part of 2008, Alejandro joined the Le Chique team as Chef de Cuisine. In 2010, he traveled to Chicago to further his professional skills at Chef Grant Achatz’s Alinea, considered by many to be one of the finest restaurants in the world. Along with Chef Jonatán Gómez Luna, Alejandro has participated in various world-caliber congresses, events and gastronomical conferences such as Madrid Fusión México and the Wine & Food Festival in Riviera Maya. He is also a key member of the Research and Development team at the Le Chique.
I've known Jonatán since the first day he entered a kitchen, and for his work and what he has achieved over all these years, only one phrase comes to mind... "In the risk of the attempt lies the reward of the discovery."
- Rene Redzepi *Noma, best restaurant in the world’s 50 best of San Pellegrino List*
THE TEAM
Since the beginning, Le Chique has defied convention and pushed boundaries. Modernist cuisine calls for modern day thinking, where “what if…” becomes “let’s try.” At its core, Le Chique is home to one of the most unconventional kitchen staffs in all of Mexico. Today, 60% of our kitchen staff is made up of interns. Individually and together as a team, they help Chef Jonatán Gómez Luna create the daily culinary delights that continue to thrill and enchant our guests. At Le Chique, we firmly believe that the future of the restaurant industry is in the hands of open-minded young people, those who are passionate and in love with their profession and their work. Our philosophy of sharing, teaching and growing is something from which we will never deviate. And because we are always looking for talent to intern or to join our team, we invite you to submit your CV.
Join the team – careers@lechiquerestaurant.com
GALLERY
PRESS & AWARDS
1 MICHELIN STAR
MICHELIN Guide Mexico 2024.
MEXICO FOOD AND TRAVEL
2019 Readers Award for Best Hotel Restaurant in Mexico.
2019 LATIN AMERICA’S 50 BEST RESTAURANTS BY HE WORLD’S 50 BEST
Ranked #32 out of 50 Restaurants.
2018 LATIN AMERICA’S 50 BEST RESTAURANTS BY THE WORLD’S 50 BEST
Ranked #34 out of 50 Restaurants.
FIVE DIAMOND AWARD WINNER
Le Chique Restaurant 2014, 2015, 2016, 2017.
REPRESENTATIVE OF THE MEXICAN SOUTHEAST
With avant-garde preparations, like the ones he's used to, chef Jonatan Gómez Luna participates for the first time at Millesime México 2012.
TWO GASTRONOMIC GEMS IN CANCÚN
Le Chique, part of the Azul Beach Resort Riviera Cancun, of experimental cuisine by the Mexican chef Jonatán Gómez.
AWARD OF EXCELLENCE
Wine Spectator’s Awards of Excellence at Le Chique restaurant, 2010, 2011, 2012, 2016, 2017.
¡LARGA VIDA AL CHEF!
Chef Gómez won the Toronto Iron Chef at the Hot and Spicy Food festival.
TRAVEL + LEISURE MEXICO
Travel + Leisure Mexico Names Le Chique at to Azul Beach Resort Riviera Cancun by Karisma Winner of the 2012 Gourmet Award for Best Tasting Menu.
A UNIQUE RESTAURANT IN MEXICO
Sunk in the Hotel Karisma located in the direction of Playa del Carmen, Le Chique is the clearest example of what can be achieved by applying avant-garde techniques in the kitchen.
Sin duda, el arte de cocinar se determina por talento, creatividad, técnica, pasión y, en la actualidad, mucho atrevimiento… Reconozco que Jonatán ha hecho de Le Chique el lugar de México para los atrevidos en la cocina… y en la sala.
- Roberto Gutiérrez *Editor General de Travel and Leisure Mexico*
