Mexican Resort to Elevate Food and Beverage Program with Addition of Seasoned Culinary Expert
ZIHUATANEJO, Mexico – March 25, 2024 – Thompson Zihuatanejo, a beach resort by Hyatt located on the idyllic La Playa Ropa, announces the appointment of Chef Omar Barquera as the new Executive Chef. With an illustrious culinary career spanning over two decades, Chef Barquera brings a wealth of expertise and passion for Mexican cuisine to elevate the dining experience at Thompson Zihuatanejo. In his role, Barquera will share his talent and experience as both a chef and leader to further enhance the food and beverage offerings throughout the resort.
Barquera brings over two decades of experience to Thompson Zihuatanejo. His areas of expertise include food and beverage initiatives, guest experiences, strategic planning and execution of top-tier cuisine. He began his career in Mexico City, serving as the Executive Chef Assistant at Hotel Nikko Mexico for almost four years. He began his stint with Hyatt in 2012 when he joined the Hyatt Regency Mexico City food and beverage team as Assistant Chef before being promoted to Room Service Sous Chef and finally to Employee Canteen Sous Chef. Barquera then took his talents to Playa del Carmen, where he served as Chef de Cuisine at the Andaz Mayakoba Resort Riviera Maya until June of 2023, and as the Chef de Hotel of Thompson Playa del Carmen until the beginning of 2024.
“We are thrilled to welcome Chef Omar Barquera to the Thompson Zihuatanejo family,” said Manuel Villalobos, General Manager of Thompson Zihuatanejo. “His extraordinary talent, culinary vision, and dedication to excellence perfectly align with our commitment to delivering exceptional hospitality and authentic Mexican experiences to our guests.”
At Thompson Zihuatanejo, Chef Barquera will oversee all culinary aspects of the resort, including its signature restaurants, bars, in-room dining offerings and guest experiences. Chef Barquera’s passion for utilizing the diverse flavors and regional specialties of Mexico will be showcased in the menus at the resort’s two on-property dining destinations; the al fresco restaurant Hao, which serves modern Mexican-style breakfast, lunch and dinner alongside an all-day bar, and Ceniza, the dinner-only beachfront restaurant that showcases seasonal ingredients prepared with traditional Mexican cooking techniques. Aligning with Hyatt’s food philosophy, “Food. Thoughtfully Sourced. Carefully Served”, Barquera is committed to sourcing local, fresh and sustainable ingredients often working with local fisherman, farmers and vendors within walking distance to the resort. These ingredients will determine the menus available at Ceniza, which rotates seasonally and may feature items such as fresh and sustainably caught fishes including red snapper, tuna and bonito, local oysters, and seasonal tropical fruits mangos, coconuts and plantains.
“I am honored to join the talented team at Thompson Zihuatanejo and lead the culinary experiences for new and returning guests of the resort,” said Chef Omar Barquera. “I am inspired by the fresh ingredients available in the region and look forward to celebrating the vibrant flavors and culinary traditions of Mexico, while also embracing innovation and creativity.”
Guests of the resort can book cooking classes with Chef Barquera where he will provide step by step instructions on how to prepare traditional Mexican dishes such as guacamole, ceviche, and even the catch of the day from the local fisherman. Additionally, the property hosts weekly themed culinary evenings at Hao featuring live demonstrations by the Chef and culinary team, accompanied by live music.
For more information about Thompson Zihuatanejo and its culinary offerings, please visit Thompson Zihuatanejo’s website.
