Experience fire, flavor, and community in an unforgettable celebration of grilling at Banyan Tree Mayakoba. We believe in the power of food to bring people together, and every year we gather around the flames for A Chance to Meat, our signature festival that celebrates passion, flavor, and the timeless artistry of cooking with fire.
Explore live cooking stations with premium meats and fresh seafood. From Tomahawk and bone-in short ribs to pork, chicken, fish, and shellfish, each dish is expertly prepared over fire. Pair your meal with fine wines, craft beers, and cocktails, while live music completes the celebration.
El Pueblito, Mayakoba’s charming town square, sets the perfect stage for this festival. Colorful buildings, a central gazebo, and a festive atmosphere invite guests to share meals, stories, and the joy of cooking together.
Meet the extraordinary lineup of guest chefs and master grillers from around the world. Each chef brings signature techniques, traditions, and a passion for fire-cooked cuisine. Taste their artistry, learn their secrets, and experience a festival where every bite tells a story.
Richard Sandoval Hospitality
Chef Sandoval is a global pioneer of contemporary Latin cuisine. Celebrated as a chef, restaurateur, entrepreneur, cookbook author, television personality, and philanthropist, he has redefined Latin flavors across more than 60 restaurants on four continents. Known for blending traditional Latin ingredients with modern culinary techniques, he has received numerous international awards and continues to inspire a new generation of chefs worldwide.
Richard Sandoval Hospitality
Giancarlo Sandoval is an emerging culinary talent with a global vision and fearless creativity. A Culinary Institute of America graduate and former sous chef at New York’s acclaimed Tán, he trained under culinary legends like Jean-Georges. Combining deep respect for tradition with innovation, he now shapes the culinary identity of Richard Sandoval Hospitality while leading international projects, tasting menus, and festival collaborations.
Richard Sandoval Hospitality
Carlos Hannon is the Culinary Director overseeing 65+ restaurants across the Americas, Europe, and the Middle East. With over two decades of international culinary leadership, Carlos specializes in developing unique concepts across Mexican, Nikkei, Chifa, Mediterranean, and modern American cuisines. He leads culinary research and development, mentors chefs, and ensures exceptional guest experiences in luxury hotels including Four Seasons, Ritz-Carlton, Fairmont, and Viceroy.
Maestro Parrillero
Born in Bell Ville, Córdoba, Argentina, Arturo González’s love for cooking began with his grandmother. Trained at Gato Dumas Culinary School and the Basque Culinary Center on an ICEX Spain scholarship, Arturo has held executive and regional chef positions across Mexico, the Caribbean, Colombia, the U.S., and Argentina. Now executive chef at Hyatt Ziva Cancún, he brings passion, precision, and international expertise to live-fire grilling and innovative culinary experiences.
Primitivo, Valle de Guadalupe
Carolina Jiménez, from Tampico and based in Ensenada, owns Primitivo, a Michelin Guide-featured restaurant in Valle de Guadalupe. She specializes in wood-fire cooking, crafting dishes that celebrate Baja California’s flavors with sustainability and zero-waste principles. Carolina’s cuisine reflects a deep respect for ingredients and the natural world, transforming rustic, honest cooking into an art form that honors both land and tradition.
Banyan Tree Mayakoba
Originally from Mexico City, Alejandro Rodríguez brings over 15 years of international culinary experience. He helped open Ansagna Corfu in Greece and trained with top chefs in Argentina, mastering wood-fire techniques. At Banyan Tree Mayakoba, he leads a culinary program that blends Latin flavors with modern techniques.
El Camaleón
Hailing from Guanajuato, Luis Briceño has spent the past decade perfecting his craft in the Riviera Maya. At Koba, the clubhouse restaurant at El Camaleón Mayakoba, Luis blends local ingredients with modern and traditional techniques, creating approachable, comforting cuisine designed to be shared. His menus highlight the beauty of premium ingredients while honoring the social experience of dining with family and friends.
El Pueblito Mayakoba
Chef Sandra de la Mora leads the Cooking School at El Pueblito Mayakoba, celebrating Mexican cuisine. Formerly a partner at Xocolat, she has cooked for Thomas Keller, trained at The French Laundry, and earned diplomas from renowned Mexican chefs such as Yuri de Gortari and Edmundo Escamilla. Sandra develops exclusive dining projects and is opening a Tasting Room, sharing her mission to promote Mexican culinary culture worldwide.
Every year, A Chance to Meat is the result of a collaboration between Banyan Tree Mayakoba, our friends, and suppliers. We are deeply grateful to everyone who has contributed to this event with their product, time, and energy. Let’s celebrate together!
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