What inspired you to become a chef?

I cooked with my mum from a very early age, and pretty soon I realised I wanted to be in the kitchen all the time.

How would you describe your culinary philosophy?

The best quality ingredients, fresh and seasonal, a good technique and let the produce shine.

You were born in Mexico but trained in various international cuisines from Italian and French to Argentinian and Peruvian – how has that influenced your cooking style?

It has influenced me in a big way. I combine the flavours and techniques I have learnt throughout my career. I think they have all helped me grow as a chef and my experience of flavours is now broader. My kitchen is full of interesting flavours and textures.

What drew you to work at One&Only Mandarina, and what does your role as Executive Chef involve?

Being part of one of the best ultra-luxury brands in the hospitality industry is definitely an honour and I was keen to contribute. Together with my fantastic team, I am responsible for the overall culinary operation of the resort, guest satisfaction and menu design.

How would you describe the food styles of the resort’s different restaurants?

My definition of Alma is a Mediterranean restaurant with Greek-Italian inspiration and honest flavours. Jetty Beach Club is our place on the beach, where fish and seafood are served next to our wood-fired grill, and in the evening we share our interpretation of Asian flavours in Dokku. Carao is our signature Pacific cuisine restaurant, created in collaboration with Chef Enrique Olvera. We use the best products and techniques in all of them.

What excites you about authentic Mexican flavours and ingredients?

It is a cuisine that identifies me as a Mexican, with a huge variety of flavours and aromas. We will continue to explore and learn from this great cuisine.

Meet Executive Chef Jonathan Felix