Playa del Carmen Private Chef Dining Experience

This Tulum private chef dining experience begins with the chef arriving at your villa or accommodation to prepare a personalized three-course meal. The setting allows guests to enjoy a relaxed and intimate atmosphere without leaving their space.

As the experience unfolds, each dish is carefully prepared using fresh, locally sourced ingredients that reflect the flavors of Mexican cuisine. The chef combines traditional techniques with modern presentation, creating a dining experience that feels both authentic and elevated.

Throughout the meal, the chef shares insights into the ingredients, preparation methods, and inspiration behind each course. This interactive element adds a deeper appreciation for the culinary craft and enhances the overall experience.

• 1 starter
• 1 main course
• Traditional Mexican bakery, cookies or sweet empanadas
• Fresh orange juice, coffee, tea and milk

• Fruit Plate: Seasonal fruit, local honey and artisanal granola
• Greek Yogurt: Fresh fruit, granola, berry jam and honey
• Açaí Bowl: Açaí base with banana, passion fruit, berries, peanut butter, tropical fruit and granola
• Overnight Oats: Oats in coconut milk with chia, honey, peanut butter, vanilla and toasted coconut

• Eggs Casserole: Red or green sauce, grilled panela cheese, avocado, sour cream and corn tortillas
• Traditional Chilaquiles: Green or red sauce, refried beans, fresh cheese, avocado, cream and red onion (egg, chicken or beef)
• Molletes with Chorizo: Toasted bread, beans, melted manchego cheese, house chorizo and pico de gallo
• Omelette: Choice of up to 5 ingredients (cheese, onion, peppers, ham or mushrooms), served with house salad

• 1 starter
• 1 main course
• Mexican sweet bread and house cookies
• Fresh orange juice, coffee, tea and milk

• Fruit Bowl: Fresh fruit with mint and lime syrup
• Yogurt Brûlée: Served with berries and mixed nuts
• Goat Cheese Mousse: With artisanal tomato & basil jam and tortilla chips
• French Toast: Brioche bread with berries and house jam

• Fried Chicken Club Sandwich: House sauce, caramelized onion, bacon, potato wedges and Mexican salad
• Confit Salmon Brioche: Garlic & epazote salmon, caper purée, Cotija cheese and piloncillo reduction
• Turkey & Sikil Pak Croissant: Turkey ham, pumpkin seed dressing, Edam cheese crust and house salad
• Avocado Toast: Sourdough bread, avocado, marinated cherry tomatoes, Temozón sausage and sprouts

• 1 starter
• 1 main course
• 1 dessert

• Shrimp & Beet Aguachile: Lime juice, cucumber, beet emulsion, serrano chili, white onion, avocado and tortilla chips
• Black Fish Ceviche: Lime juice infused with roasted chili ash sauce, watermelon, jicama, mango, baby corn, cucumber and tortilla chips
• Smoked Tuna Croquettes: Served with artisanal tartar sauce and fresh nopales salad

• Catch of the Day: Herb-marinated fish wrapped in banana leaf with garlic mashed potatoes and house salad
• Grilled Octopus: Sunflower seed crust, roasted potato wedges, grilled vegetables and habanero mayo
• Seafood Taco Trio: Shrimp, fish and octopus tacos
• Shrimp Burger: Oaxaca cheese, tomato, onion, roasted garlic mayo and sweet potato fries

• Damiana Flan: Infused with Damiana liquor and vanilla whipped cream
• Coconut Rice Pudding: Roasted pineapple, mango sauce and cacao crumble
• Buñuelos: Crispy fritters with guava jam and cajeta

• 1 starter
• 1 main course
• 1 dessert

• Rib Eye “Pirata” Taco: Flour tortilla, melted cheese, avocado purée, bone marrow sauce and jicama pico de gallo
• Northern-style Empalme: Corn tortillas with refried beans, pressed pork crackling and grilled spring onions
• Crispy Rib Tacos: Served over green mole with ranch cream, Cotija cheese and plantain chips

• Beef Filet: Roasted poblano & cardamom sauce, sweet potato purée and grilled vegetables
• Rib Eye Burger: Provolone cheese, tomato, grilled onion, passion fruit jam, bacon and baby potatoes
• Chicken Breast in Mole: Stuffed with squash blossom, aromatic rice and sweet plantain purée
• Tamarind Pork Belly: Tamarind glaze, black bean purée and fresh verdolaga salad

• Gloria de Linares Mousse: Coffee sauce and caramelized sunflower seeds
• Soursop Panna Cotta: Berry sauce and crumble
• Corn Bread: Piloncillo toffee and mezcal whipped cream

• 1 starter
• 1 main course
• 1 dessert

• Huitlacoche Dumplings: Goat cheese & huitlacoche filling with tamarind and morita chili sauce
• Roasted Feta Salad: Lettuce mix, watermelon, pear, caramelized sunflower seeds, guava and red wine piloncillo reduction
• Crab Pâté Tostada: Blue crab stew with chili dressing, red peppers, capers, garlic and crispy onion chips
• Adobo Shrimp: Served over sweet corn cream and vanilla oil

• Kleftiko Lamb Chops: Stewed vegetables, eggplant gratin with Oaxaca & Cotija cheese and demi-glace sauce
• Seafood Rice: Creamy rice with fresh local seafood
• Duck Confit: Sweet & sour glaze, house salad and baby potatoes with maguey worm salt
• Seafood Meatballs in Pipián: Fish & shrimp meatballs in green pipián sauce with vegetables and fried plantains

• Orange Blossom Baklava: Phyllo dough, pistachios, pumpkin seeds and cardamom whipped cream
• Mexican Floating Island: Baked meringue over custard cream with caramel sauce
• Fried Ice Cream: Coffee liquor sauce and organic cacao crumble

• 1 starter
• 1 main course
• 1 dessert

• Yuca Sope al Pibil: Thick corn base with black bean purée, yuca al pibil, avocado mousse and pickled onion
• Fire-roasted Esquites: Roasted corn with epazote cream, vegan mayo and vegan cheese
• Vegan Vichyssoise: Cold leek, potato and cashew cream infused with chaya oil and edible flowers

• Stuffed Poblano Ratatouille: Vegan cheese gratin, sweet corn cream and red rice
• Garlic Portobello Tamal: Banana leaf tamal with tomato sauce, peanut sauce and citrus salad
• Tofu Papadzules: Pumpkin seed sauce topped with wood-fired chiltomate sauce
• Beet & Quinoa Burger: Vegan bun, vegan cheese, peppers, caramelized onion, curry dressing and curry fries

• “Drunken” Fruits: Fruits poached in clove & liquor syrup with mango coulis and basil granita
• Sweet Soy Empanada: Cinnamon dough filled with sweet soy, hibiscus reduction and whipped cream
• Lemongrass Cheesecake: Lemongrass cream, date crust, brûlée sugar topping and berry coulis

• Full kitchen with stove
• Pots, pans, and plates available
• Guests must inform of allergies or dietary restrictions in advance
• Drinks are not included
• Minimum 2 people required

Adults 13+:

Breakfast: USD 40.00
Brunch: USD 50.00
Lunch: USD 70.00
Dinner: USD 80.00

Children (6–12 years):

Breakfast – $31 USD per person
Lunch – $42 USD per person
Dinner – $51 USD per person

Note: Additional $32 USD travel fees apply for Playa del Carmen

Must be cancelled 72 hours prior to the activity to receive a refund. No refunds within 72 hours of the time booked.

We can reschedule if is a raining day and if is not possible you can recive 50%