EDUARDO TORRES DESCRIBES HIS CULINARY APPROACH as “sincere cuisine.” At RAMONA, the signature restaurant of NIZUC Resort & Spa, diners can now experience Torres’s contemporary take on Mexican cooking—an approach that blends tradition, refined technique and thoughtful presentation.
Although trained in French cuisine and pastry arts, Torres finds his deepest connection in traditional Mexican flavors. His refreshed menu at RAMONA emphasizes authentic recipes, vibrant regional ingredients and a personal touch that reflects both heritage and modern sensibility.
Torres brings to RAMONA extensive professional experience, including roles at Le Méridien Cancún, St. Regis Punta Mita, Le Basilic Cancún, Hilton Mexico City and St. Regis Mexico City. That background informs a menu that balances classical technique with the diversity of Mexico’s culinary traditions.
Opened in 2013 on a site once used as a base station for Maya astronomers, NIZUC Resort & Spa occupies 29 acres of beachfront property just 15 minutes from Cancún International Airport. The resort weaves a Maya ethos throughout its 274 guestrooms and villas, public spaces and distinctive architecture. On-site amenities include multiple pools, a 30,000-square-foot ESPA facility, six restaurants and two secluded white-sand beaches, all within reach of local natural attractions, archaeological sites and the world’s first Underwater Art Museum.
Which destinations inspired you, and how has that inspiration translated into your culinary concepts?
I’m from Veracruz, on the Gulf Coast of Mexico. The region’s cuisine is honest, rich in tradition and centered on fresh seafood, meats, vegetables, fruits and regional cheeses. That upbringing taught me to prioritize seasonal, local ingredients, and I apply that principle to every menu I create. I also draw great inspiration from Oaxaca—especially its countless mole varieties. Overall, the enormous diversity of Mexican gastronomy provides a constant source of ideas and techniques for my cooking.
Whom do you consider to be your culinary hero?
I learn from many chefs and stay current with the work of culinary masters, but I have a deep respect for French chefs and the way they preserve culinary traditions and structure in their kitchens.
What one person most influenced your cooking style?
My earliest influence was my mother—her kitchen, its sounds and aromas first sparked my desire to cook. Professionally, Sylvain Desbois, maître cuisinier de France and executive chef at NIZUC Resort & Spa, has been a major influence. He respects ingredients, the cooking process and the people who work with him, and he has been both an exceptional leader and a close friend.
What is your favorite food city?
Mexico City. It offers everything from vibrant street food to world-class dining. The city’s culinary scene is vast and diverse, making it possible to taste many regional Mexican specialties and international cuisines.
What do you think the next big trend on the food scene will be?
I believe the next trend will be a return to basics: dishes where you can clearly identify each ingredient and taste its natural character. Ideally, these ingredients will be fresh, sustainably and locally grown, supporting communities and promoting balanced, wholesome cuisine. That is the kind of food movement I hope to see more of.
RAMONA
NIZUC Hotel and Resort
Blvd. Kukulcan Mz 59 Lote 1-03 Km 21.26
Nizuc, 77500 Cancún, Q.R.
Mexico
tel 52 998 891 5700
nizuc.com