I Am Chef David Corona

  • Originally from the state of Hidalgo I began my culinary career selling homemade barbacoa with my family.

    After completing my studies at Coronado Culinary Institute in Mexico City I left my home country to embark on my professional journey.

  • I and experimented for a year in Martin Berasategui Restaurant which holds 3 Michelin stars. @martinberasategui

    I traveled back to Mexico City with more knowledge.

  • I went back to my home country to world renowned NOBU @nobucdmx where I spent three years as Junior Sous Chef.

  • I spent 6 years of my career in Cabo.

    I worked in Viceroy @viceroyloscabos as sous chef, in Rancho Pescadero @ranchopescadero as sous chef, in Hierbabuena @ranchohierbabuena as executive chef and I had the chance to collaborate at Toro @torocabo by Richard Sandoval @chefrichardsandoval

  • My dishes and my kitchen @theogstulum are inspired by all the places I have traveled to and all of the incredible chefs I have learned from.

    I feel I was born to be a chef and I will continue to learn and follow my passion while being rooted to my values, culture and country.

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I Am Manager Gabriel Lamoon

  • I began my journey in the world of hospitality as a waiter at the Mexican Museum of Design (MUMEDI), where I gained valuable customer service experience and built a solid foundation for my future career. In Mexico City I was lucky to have served several prestigious venues in the hospitality industry.

  • My team developed the Agavero project in Oaxaca I was the Bar Manager. This venue contined being located in Oaxaca Center.

  • I provided consulting services for the Acapulco Yacht Club.

  • In Baja California I was Beverage Manager at Rancho Pescadero, (Baja California). I met our Executive Chef David Corona at Rancho Pescadero and we slowly made our way to Tulum.

  • More recently, I have been based in Tulum, where I helped develop Farm to Table, Swoon, The Good Bar, The Good Burger, and most currently, The OG's – featuring Café Amaro and Sustain proyects.

  • I am passionate about what I do. I draw my inspiration from the local culture and natural beauty and I enjoy creating unique experiences for my guests. I am grateful for my 14 year career in the hospitality industry and I hope to continue to make people smile.