Eduardo Torres’s first connections with food were the smells and sounds of his mother’s kitchen in Veracruz. It’s been an inspiration-filled journey ever since. When Eduardo takes over as Chef at NIZUC Resort & Spa’s restaurant RAMONA, he’s excited to bring all those influences with him. He plans to overhaul RAMONA’s menu in his signature culinary style, which he calls “Sincere Cuisine.” The new menu will refine and reaffirm RAMONA’s legacy of traditional Mexican cuisine with a contemporary twist.

What’s kept Eduardo’s passion for food so strong? He’s never stopped learning, is the way he explains it. Veracruz taught Eduardo the love of bountiful local ingredients and gave him training in classic French technique. The path to RAMONA gave Eduardo work experience in some of the best restaurants in the country. All along the way, Eduardo remained open – falling in love with Oaxaca’s traditional Mexican cuisine, especially Moles, and absorbing Mexico City’s sheer profusion of culinary options. He brings the sum of all those passions to RAMONA, where he’ll work closely with Sylvain Desbois, Maitre Cuisinier de France and Executive Chef at NIZUC.

At RAMONA, Eduardo’s “Sincere Cuisine” will deliver menus that use only fresh ingredients and local products. RAMONA will keep evolving as a leader of epicurean experiences, without losing the authenticity of its recipes. Ultimately, Eduardo hopes diners will feel the flavors, know the products he prepares are naturally grown, and understand that nearby communities benefit from sourcing of local ingredients.