Inspired by the Huichol legend of the blue deer, Venazú embodies modern design both inside and out with a patio with expansive views and a festive vibe that evokes a Mexican town during a long party. Colorful striped walls, vibrant animal masks and Mexican glassware –that will invite you to celebrate a culinary show where our chefs perform with our guests while enjoying signature dishes. This restaurant serves contemporary Mexican flavors in a cozy, relaxed atmosphere and an impressive panoramic view of the Pacific Ocean.
Chef Ismael Gonzalez
Born in Mexico City and of proud Oaxacan heritage, Chef Ismael Gonzalez studied at Colegio Superior de Gastronomfa. Later, he interned at the Westin Boston Waterfront and the Four Seasons Dallas at Las Colinas, followed by an adventure at Four Seasons Punta Mita.
Afterward, Ismael headed to Peru, where he studied the country’s cuisine for two years. Upon his return to Mexico, he started working at W Mexico City as Chef de Partie. A year later, He was promoted to restaurant Sous Chef.
Ismael had the chance to be part of the opening team for Jaleo by Jose Andres, as well as the opening team for W Punta de Mita, where he led the kitchen at Spice Market by Jean Georges for five years as Chef de Cuisine.
He was promoted to Executive Sous Chef, leading every dining outlet on the property. Two years later, he has been named Executive Chef, sealing his 10-year career in a company where he seeks to keep growing and contributing to the brand.
Iván del Razo
Born in Querétaro but with roots in Tlaxcala, Iván Fernando del Razo is a young man who has distinguished himself for his great passion for cooking, especially traditional Tlaxcaltecan cuisine, a legacy from his grandmother.
At the age of 17, while working as a kitchen assistant at Hotel Misión, he discovered his true calling, an experience that led him to study gastronomy at the Metropolitan University of Tlaxcala. Later, he ventured to further his culinary art education and in 2011, he managed to do an internship at Chef Daniel Ovadia’s restaurant, Paxia, one of the best in Mexico, with whom he has collaborated in recent events at his restaurant.
Subsequently, he continued his training in Europe, an experience that changed his life and perspective, as he collaborated at Noma, one of the world’s top restaurants located in Copenhagen, under the renowned chef Rene Redzepi. There, he elevated Tlaxcaltecan gastronomy through the creation of a dish based on insects, corn, and mole, earning him a place in the Nordic Food Lab, a research center affiliated with the aforementioned restaurant. This led Ben Reade to include Tlaxcala in the book “On Eating Insects,” highlighting its insect-eating cuisine, where Iván contributed to the research on the region.
In 2014, he did a stint at the restaurant “Le chique” with Chef Jonathan Gómez Luna, one of his mentors. Even while studying, he decided to start his own business, a hot dog and hamburger cart, which he kept open for 6 years. After graduating from the Metropolitan University of Tlaxcala, he continued to develop his culinary skills by opening his first restaurant “Tlalli,” focused on traditional cuisine.
The following year, he took over the UNAM cafeteria “La Caldera” and later opened his current restaurant Mexko in 2017, a concept of traditional cuisine with a modern touch, located within the La Trinidad vacation center.
In 2020, he launched his new project “Santa Rosa” Café and Pastry Shop.
In 2020, Mexko was awarded the “BBVA Momentum” and was among the top 20 companies in the program. He is part of the Mexico Gastronomic Guide “Los Grandes Restaurantes de México 2021.”