Chef
José Alberto
Martínez López
With over 20 years of experience in the gastronomic industry, Chef José Alberto blends creativity and expertise honed alongside renowned chefs in Los Cabos, a premium destination for elite clientele in Mexico.
Now, as a visionary entrepreneur, he leads innovative culinary ventures, dedicated to quality and excellence.
We invite you to meet him and his culinary career!
Like many great chefs in the gastronomic industry, Chef José Alberto Martínez López began his professional career laying his foundations in sectors such as the hotel and restaurant industry in Los Cabos, Mexico, since 1999.
Throughout his more than 20 years of experience, he has had the opportunity to learn from renowned chefs who influenced his creativity, knowledge and culinary skills.
To name a few, there are Executive Chef Alan Malat of the Hotel Presidente InterContinental, Executive Chef Jean Pierre of the Hotel Sheraton Hacienda del Mar and Executive Chef Thierry Dufour of the Hotel Fiesta Americana Grand Los Cabos, among others.
talent and creativity applied in an exquisite way in unique and exceptional recipes
His professional career continued to grow at the prestigious Las Ventanas Al Paraíso by Rosewood Hotels, under Executive Chef Jacques Creteur, where he perfected the art of handling seafood, acquiring a deep knowledge in the selection, cleaning and preparation of fresh seafood.
He also specialized in advanced meat cutting techniques, ensuring the highest quality in terms of texture, flavor and presentation.
The Chef would conclude his career in the hotel sector, the latter being a renowned luxury resort of international stature; Esperanza An Auberge Resort Collection, under Chef Casiano Reyes, who would soon give life to a project with great economic and growth expectations for the destination together with Jacobo Turquie, a well-known local gastronomic entrepreneur.
Passion and hard work define Chef Alberto's culinary methods and skills
After a decade of successful operations at La Panga Antigua, the project was integrated into the Mi Casa Group gastronomic business group, which brings together several restaurants in San José del Cabo and Cabo San Lucas.
Recognizing the Chef's talent, dedication and perseverance, he was given the position of Corporate Chef, with the responsibility of leading more than four restaurants and a team of 60 people, one of the greatest challenges of his career.
It was in this dynamic and vibrant environment where Chef José Alberto Martínez López continued to hone his skills and knowledge, preparing to take on a new challenge: starting his own venture, where he continues to apply all his experience and passion for gastronomy:
Kreaccion.com.mx.
No detail is so small and no problem is too big, that is what makes the good different from the exceptional
La Panga Antigua Restaurant Bar opened its doors in 2008, and soon Chef Alberto's life took a 360° turn when he was invited by Chef Casiano to join the La Panga team, as his ambitious and disruptive ideas required a third talent, a trusted right hand to provide his work and expertise.
It was at this moment that Chef Alberto exploited all his previously acquired skills and knowledge and would apply them day after day throughout his career at the restaurant.
He specialized in inventory management, the selection and purchase of high-quality ingredients, and understood the importance of maintaining strict hygiene and food safety standards.
His experience also allowed him to master staff management, the training of new team members, and the optimization of processes and resources to improve efficiency in the kitchen. Not long after, the Chef was promoted to the position of Executive Chef at La Panga Antigua Restaurant Bar.
Providing exceptional and personalized culinary experiences to distinguished clients
Chef Alberto's professional career
Presidente INterContinental
1999
Cook 1 & Banquet Chef
Sheraton Hacienda Del Mar
2000 - 2001
Chef De Partie & French Specialty Chef
Grand Fiesta Americana
2001 - 2002
Chef De Partie
Las Ventanas Al Paraiso, A Rosewood Resort
2002 - 2004
Cold Section Chef & Seafood Specialty Chef
Esperanza, Auberge Resorts Collection
2004 - 2006
Chef De Partie & Rotisseur Chef
La Panga Antigua Restaurant & Bar
2006 - 2016
Executive Chef
Mi Casa Group
2016 - 2022
Corporate Chef