Personalities
Alejandro Rojas
Executive Chef of Rosewood Mayakoba
Chef Alejandro Rojas was born in the United States of Chilean extraction. From an early age he expressed his interest in gastronomy and studied Culinary Arts at the Art Institute. Still in his youth, he worked in various areas of the gastronomic industry until finally completing his studies in that field in the United States.
In his illustrious career, Chef Alejandro has been invited to cook for members of the press at the James Beard Foundation. The late James Beard (1903-1985) was the food critic for the New York Times and considered the greatest of all food critics. In fact, the James Beard Foundation awards the most prestigious prizes in the field of gastronomy in the United States each year.
In 2003, Chef Alejandro was asked to open the Hotel Esencia, an offshoot of the Four Seasons Hotel in Houston, TX and serve in the capacity of Executive Chef. During his three years there, the hotel restaurants received many awards and were written up in prestigious specialty magazines like Food Arts, Travel & Leisure, Food and Wine, etc.
In 2008, Chef Alejandro moved to the Riviera Maya where he obtained the position of Executive Chef at the Mandarin Oriental Hotel, a 5-Diamond award resort. And, in June of 2011, Chef Alejandro moved to the Rosewood Mayakoba, one of the world’s leading resorts as its Executive Chef, responsible for its three extraordinary restaurants and its exceptional banquets operation. The Rosewood Mayakoba also is a AAA 5-Diamond Award hotel.
Chef Alejandro Rojas was born in the United States of Chilean extraction. From an early age he expressed his interest in gastronomy and studied Culinary Arts at the Art Institute. Still in his youth, he worked in various areas of the gastronomic industry until finally completing his studies in that field in the United States.
In his illustrious career, Chef Alejandro has been invited to cook for members of the press at the James Beard Foundation. The late James Beard (1903-1985) was the food critic for the New York Times and considered the greatest of all food critics. In fact, the James Beard Foundation awards the most prestigious prizes in the field of gastronomy in the United States each year.
In 2003, Chef Alejandro was asked to open the Hotel Esencia, an offshoot of the Four Seasons Hotel in Houston, TX and serve in the capacity of Executive Chef. During his three years there, the hotel restaurants received many awards and were written up in prestigious specialty magazines like Food Arts, Travel & Leisure, Food and Wine, etc.
In 2008, Chef Alejandro moved to the Riviera Maya where he obtained the position of Executive Chef at the Mandarin Oriental Hotel, a 5-Diamond award resort. And, in June of 2011, Chef Alejandro moved to the Rosewood Mayakoba, one of the world’s leading resorts as its Executive Chef, responsible for its three extraordinary restaurants and its exceptional banquets operation. The Rosewood Mayakoba also is a AAA 5-Diamond Award hotel.
