We welcome writer Richard Basch to RealFoodTraveler.com with an interview with Royal Hideaway Hotel’s Executive Chef Alejandro Sánchez, in Playa del Carmen. We love getting insight into why chefs do what they do and getting to know Chef Alejandro is no different.

Alejandro Sánchez is the executive chef at Royal Hideaway Hotel, Playa del Carmen, Mexico and he is a culinary master. He oversees the hotel’s six resident restaurants and makes sure that all his under-chefs are very conscious of their obligation to create the most excellent, sublime cookery possible. He has succeeded fabulously. If you go to the hotel, you will be delighted that Chef Sánchez gives such a fabulous food experience that it will leave you with a full stomach and a first class ear-to-ear grin on your face.

This five-star hotel is an hour and a half from the Cozumel airport on Mexico’s east coast. It is staggering in its concert of luxury accommodations. The main building is a sandstone colored palace of luxury delights. Everything was done for me just a few seconds before I realized I needed it. The staff is impeccably trained and expert in seeing that the guests are impeccably cared for. The resort itself has six restaurants. It’s an all-inclusive, adults-only resort. This makes for the thoughtful luxury of quiet. I don’t think I have slept as well since ,my stay there. I wanted for nothing. I would return in a heart-beat.

Meet Michelin star-winning Chef Alejandro Sanchez, Royal Hideaway’s magician of the kitchen. 

Q: How did you get into cooking? 
A: I was in Madrid studying to become a certified Master Sommelier and I was working as a waiter at La Broche restaurant along star chef Sergi Arola. I was impressed with what I saw, so I asked to become a kitchen assistant so I could learn more.

Q: Do you have a specialty dish?
A: I was born in a small fishing village in Andalusia, Spain, so I’m naturally drawn to preparing fresh seafood specialties.

Q: Do you prefer a particular style of cooking? 
A: My cooking style is relatively “simple.” For me, the most important thing is the quality of the ingredients so I always try to pick the best and freshest ingredients available.

Q: What kind of atmosphere do you create in the kitchen? 
A: I like everyone in my kitchen to be disciplined and organized. I also like the atmosphere to be silent so everyone can concentrate during the preparation of the food.

Q: What do you look for when you hire other chefs to assist you in the kitchen? 
A: I like to hire younger assistants because it’s easier for them to adapt to my working style (they tend to be more open to change, flexible and dynamic).

Q: What is your favorite spice and why? 
A: That´s a tough question for me. As a Spanish chef, I’m a big fan of saffron; as a Thai food-lover, I enjoy lemon grass; and after 4 years of living in Mexico, I’m loyal to Habanero…

Q: What keeps you in cooking? 
A: The continuous challenge I impose on myself to be creative and innovative when it comes to cooking.

Hungry for more? Make Chef Alejandro’s Ajo Blanco chilled soup with this recipe.