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Mexican Cuisine

Bacalar, Q. Roo.

Chef Xavier Pérez Stone

After passing through various kitchens, Xavier Perez Stone has acquired the maturity to exalt the everyday flavors, supporting local producers with high respect for our country’s native ingredients, mainly from the Mexican southeast, to favor the national gastronomic heritage.

He graduated from the Pan-American School of Hospitality where the director of the university sent him to carry out a stage at Bruno Oteiza’s LA BARANDILLA restaurant.

From there he jumped to TEZKA for four years until moving to Juan Mari Arzak’s house in San Sebastián, Spain, where they collaborated in his laboratory with Xabier Gutiérrez. Later he held the position of Executive Sous Chef of the Hotel Royal de Pedregal. The opportunity came then at ALAIA, a restaurant that he heads and where the curiosity for innovation begins.

He has collaborated in BON LLOC by Mathias Dahlgren in Stockholm, and in AGUILA Y SOL with Martha Ortiz. He was Private Chef of the Embassy of Spain in Mexico in the period of D. Cristina Barrios, Executive Chef of the Chief Treasury Officer in the National Palace, and Executive Chef in BIKO with Mikel Alonso and Bruno Oteiza, who later escort him to COCINA DE AUTOR, Restaurant of the Hotel Grand Velas Riviera Maya.

He won Second Place in the National Contest “Chef of the Year 2009-2010” and First Place in “Chef of the Year 2011-2012”.

Axiote, Cocina de México arises from the professional need to demonstrate his view of Mexican cuisine and simultaneously execute his award, having been the winner of the “Chef of the Year 2012, Mexico” contest. Without neglecting “Cocina de Autor”, Xavier directs Axiote on collecting everyday flavors and ingredients executed with a simple and honest technique.


We trace a route through our country to demonstrate the purity and essence of our tradition, along the way we find flavors, smells, and textures that we combine with our experiences creating new flavors.

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