Javier Garcia Cerrillo has been appointed as Executive Chef at Thompson Zihuatanejo
Just like all good recipes start with an origin and ingredients at its base, Javier Garcia Cerrillo's own started at home. Both his mother and grandmother were exceptional cooks and encouraged him to follow his dream which led him to the Culinary Institute of Xalapa at the age of 13. Having traveled and lived in many countries including Argentina, Tierra de Fuego, Finland, Greece and spending five years at a Michelin starred restaurant in Spain, Cerrillo's culinary influence spans the globe. After studying cuisine and gastronomy at Anáhuac Cancún University, he worked at various restaurants and properties throughout Quintana Roo as well as in Puebla and Guadalajara.
Before joining the Thompson team, he last served as the Executive Chef and Food & Beverage Manager at Hotel Peñasco del Sol & Conference Center in Sonora. But one thing he learned to be true in all his journeys was that wherever he was in the world, fire always. attracts, creates, captivates, and destroys everything in its path. This unifying and powerful element inspired him to work with smoke which simultaneously gives our food flavor and comforts the soul. Cerrillo developed a culinary style based on this and focused on honoring the art of open fire cooking by mastering it. He brings this distinct technique and secrets of the grill to Thompson Zihuatanejo, where he helms the kitchen at both the hotel's restaurants, including Ceniza, which translates to 'ash'. Cerrillo, more passionate about the craft than ever, takes on this new role with pride and a desire to to shake up the minds and palates of his guests.