An Interview with Executive Chef Heriberto Gomez of Haven Riviera Cancun Resort & Spa

haven riviera cancun chef interview east end taste

New and notable Executive Chef Heriberto Gomez elevates the culinary characteristics of Haven Riviera Cancun Resort & Spa. As unique as Haven Riviera Cancun is, Chef Gomez seals the deal with an unbeatable gastronomic experience. This is paired with the grandeur and tranquility the resort evokes. After spending the morning in the hydrotherapy spa, and after an afternoon spent lounging at the pool, guests will look forward to the culinary delights that await them around every corner.

Award-winning Chef Heriberto Gomez takes us behind the scenes at Haven Riviera Cancun and reveals his favorite cooking ingredients, notable dishes on the menu that are not to miss, and what the guests are raving about most.

haven riviera cancun satsu

Describe your background. What brought you to Haven Riviera?

When I was invited to get to know the Project, I am excited about the diversity and breadth of it, but above all the vision that Hipotels (the resort’s parent company) have in creation and execution, always focusing on being different and setting trends. Here the quality is put before the massiveness, the passion is infused into the guest experience and every detail is purposefully executed. We focus on making the all-inclusive experience a personal, luxurious moment.

Which ingredients do you like to cook with the most? 

I prefer to cook in-season using only the freshest ingredients from the market. No dish is complete without high-quality seasonings and spices, hand-selected greens and vegetables, award-winning oils, certified proteins, locally caught and sustainable seafood, and marinated + infused vegetables and ingredients are always a plus. At Haven we bring the high expectations and experience found at a five-star restaurant to the all-inclusive space. Our process always starts with the expert selection of quality food, then the correct handling of all our ingredients. This is what sets us apart.

What are your favorite dishes to serve? What are your customer’s favorite? 

I have a favoritism and passion for roasts and smoky meats (firewood + coal), always serving the meats manipulated dishes possible and letting the natural flavors of high-quality food do the talking. In general, our clients enjoy our meats made to order at Agua Bendita and the seafood grilled to perfection at Vora Mar restaurant. These dishes are paired with macerated accompaniments like ceviche and aguachiles.

These dishes are paired with macerated accompaniments, like Ceviche and aguachiles. Our mixology program at Haven is a stand-out, and we also have cocktails that vary per restaurant. There is an on-site sommelier to provide expert wine recommendations and pairings.

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Images courtesy of Haven Resorts & Spas Cancun

How do you like to tie into your own culinary skills with the restaurant’s menu?

I truly enjoy conceptualizing dishes and menus that speak to the concept of each restaurant and particularly, I love working on trendy dishes in the fusion space. At Haven, our most “authentic” restaurant is Agua Bendita but even so it is a Mexican meets NY Steakhouse concept and we take cultural dishes and add our own unique touch.

[The hotel also has meat ripeners, something that Chef Gomez describes as spectacular.]

We are maturing meat at 21, 28 and 40 days, controlling the temperature and humidity. If you see the equipment on the outside it looks like a refrigerator, a showcase, but the reality is that inside you handle humidity, temperature and lighting.

What is achieved with this? Let the meat continue to ripen and find the perfect spot in 21, 28 and up to 40 days. It is a process that the French call “faisandage”, or past rigor mortis. The meat begins to soften and you can take it to a point of maturation through a process of tissue breakdown. The meat becomes softer and allows for much more pronounced flavors. We have this in the Agua Bendita restaurant, a Mexican Steakhouse.

[The resort also has Josper Charcoal Ovens, which allow chefs to work in pairs. meat is always grilled at 350 degrees, then 250 degrees to produce a soft and tender inside with crispy outside. The same treatment is given to fish and crustaceans.]

What are the guests of Haven Resorts talking about most after their dining experience? 

Guests always speak positively about the inventiveness of our dishes and the quality of our ingredients + preparation. Haven offers unmatched culinary diversity through five restaurants serving our purposefully small selection of 333-suites. We blow their expectations away, especially repeat Cancun visitors that are no stranger to the all-inclusive concept. None of our menus repeat, and they each operate like individual fine-dining restaurants.

In addition, the pairing of mixology and enology really takes our gastronomic experiences to the next level. Guests frequently comment and give their praises to our head Mixologist Alejandro Chu and our sommelier. They can frequently be seen bouncing from restaurant to restaurant and Alejandro offers an amazing mixology experience at Limes Bar that all guests can partake in.


The resort also has a team of six mixologists who develop sensational cocktails for guests. They create and mix various genres, fruits and flavors, all according to the latest trends in cities such as New York, Chicago, Houston, and other metropolises. // +52 998-889-9600