Chef Pedro Abascal
Pedro Abascal is an imaginative and dynamic chef bringing more than 10 years of culinary experience to Thompson Playa del Carmen. As Executive Chef of the first lifestyle-driven hotel in Riviera Maya, Chef Abascal is responsible for overseeing the launch of the hotel’s daily dining experiences, including the first Mexican outpost of EMM Group’s famed CATCH restaurant, which set the standard for elegant seafood dining, coupled with an electrifying nightlife component when it first opened in New York City four years ago. He will also oversee the property’s three-meal restaurant, which will serve breakfast, lunch and dinner daily and at the beach house a restaurant named C-Grill, both enhancing Mexican flavors with his unique touch.
Growing up in Morelia, Mexico, Chef Abascal had a passion for food from a young age where his first job found him working from a hot dog stand. Chef Abascal always knew he wanted to work in the culinary industry, which is he why he accepted jobs at several restaurants in and around Morelia, before heading to study at Universidad Autonoma de Guadalajara, where he graduated with a
degree in Food & Beverage in 2002. He began working in the kitchen of local restaurant, as a line cook at Hotel Camino Real in Guadalajara, though dreamed of a chef’s life outside of Mexico.
Shortly after his university experience and first kitchen position, Chef Abascal travelled to Barcelona, Spain, where he graduated from Barcelona’s esteemed Escuela de Hostelería Hofmann in 2007. While working in Barcelona, Chef Abascal was Chef de Partie at Osmosis, then Mantequeria Can Ravell, which are both lauded dining establishments in the city. During his European travels, Chef Abascal had a life changing opportunity to work under the direction of French three-star Michelin
Chef Pascal Barbot at L ́Astrance in Paris which allowed him to further refine his culinary technique and skills.
Upon returning to Mexico, Chef Abascal had his first chef experience in Riviera Maya where he began as Chef de Cuisine at the Mandarin Oriental in 2007 and then claimed the role of Executive Chef at Maya Luxe in Playa del Carmen in 2009. Shortly thereafter, the capital city was calling, and Chef Abascal relocated to Mexico City, where he served as the Operating Chef at Restaurante Country and Chef and Partner at Restaurante Duke Roma. Missing the azure blue waters and serene lifestyle of the Caribbean Sea coast, Chef Abascal travelled back to Riviera Maya, where he most recently served as Chef and Director of F&B of the acclaimed Koba Casa Club in Mayakoba developing the concept with multi awarded Chef Enrique Olvera.
Throughout the last five years, Chef Abascal has earned numerous awards and achievements, including participating in “El Reto Prime Gourmet”, a Mexican television show with a format similar to the popular U.S. television program, “Top Chef”; then hosting “Hombres en La Cocina” airing on FOX, and own show at El Gourmet Channel for Latin America; Awarded with “Mejor Mixologia de Mexico” by Travel + Leisure Mexico.