Drawing upon his in-depth knowledge of Mexican culinary traditions and extensive professional experience, Chef Boneta is creating a menu at Hotel Matilda that accents authentic Mexican cuisine with the latest international trends and personal innovation.
He has perfected his lifelong passion for cooking, shaped early on by an intimate family life that centered around the kitchen and good food, at some of the most luxurious and acclaimed resorts in Mexico. He comes to Hotel Matilda from the Rosewood Mayakobá on the Riviera Maya, where he was chef de cuisine responsible for the luxury resort’s beach club and banquet services.
Previously, in Acapulco, he served as executive sous chef at the Banyan Tree Cabo Puerto Marques and specialty chef at Fairmont Hotels and Resorts’ famous Princess Hotel. Also in Acapulco, as the executive sous chef of Fairmont’s Pierre Marques Hotel, he earned a trio of prestigious awards for the hotel’s Tabachin Restaurant including: AAA’s Four Diamond rating; the first restaurant in Acapulco to receive the Five Star Diamond Award; and recognition as one of the 50 Best Restaurants in Mexico.
Complementing his professional experience, the 2002 graduate of the Culinary Institute of Mexico has traveled extensively in Mexico to hone his knowledge of the varied and unique cuisines of the different regions of the country. While studying at the Culinary Institute of Mexico, he entered an international cooking contest sponsored by the institute and placed third in what was his first culinary competition.
Food & Beverage Central & South America Mexico San Miguel de Allende