Odin Rocha
Chef Odin Rocha joined Montage Los Cabos in 2019 as the chef de cuisine of Mezcal, the resort’s modern Mexican restaurant where authentic culinary traditions meet contemporary cuisine. In his role, Chef Odin oversees the culinary team, curates the menu. Additionally, Chef Odin is also involved in special culinary events that happen in Mezcal restaurant with worldwide class chefs.
Chef Odin joined Montage Los Cabos from Rosewood San Miguel de Allende, which was named Best Gourmet Experience 2017 by Travel + Leisure Mexico. During his five years at the resort, Chef Odin advanced from chef de partie to chef de cuisine of the fine-dining outlet 1826.
Hailing from Mexico City, Chef Odin was inspired to pursue a career in culinary arts by his grandfather, who introduced him to new flavors and encouraged him to try new foods during his formative years. With easy access to street food, Chef Odin’s knowledge of and interest in Mexican cuisine continued to grow. Among his favorite dishes as a child was mole, prepared by his grandfather. Chef Odin recalls: “I also remember his talent with homemade mayonnaise, which he’d whisk in front of me with egg yolks, olive oil, and mustard.”
Today, Chef Odin’s draws his inspiration from his surroundings and native ingredients, especially those sourced from the desert. A question he always asks himself when receiving fresh produce is, “how can I make this moment edible and special,” he says. “When I see a beautiful tomato, I think, ‘How many ways can I use this? How can I take care of it and respect it?'"
Beyond the resort kitchen and guest experience, Chef Odin’s family is his biggest priority. He is also a writer, poet, and musician – playing the guitar and drums, as well as sing
Chef Odin joined Montage Los Cabos from Rosewood San Miguel de Allende, which was named Best Gourmet Experience 2017 by Travel + Leisure Mexico. During his five years at the resort, Chef Odin advanced from chef de partie to chef de cuisine of the fine-dining outlet 1826.
Hailing from Mexico City, Chef Odin was inspired to pursue a career in culinary arts by his grandfather, who introduced him to new flavors and encouraged him to try new foods during his formative years. With easy access to street food, Chef Odin’s knowledge of and interest in Mexican cuisine continued to grow. Among his favorite dishes as a child was mole, prepared by his grandfather. Chef Odin recalls: “I also remember his talent with homemade mayonnaise, which he’d whisk in front of me with egg yolks, olive oil, and mustard.”
Today, Chef Odin’s draws his inspiration from his surroundings and native ingredients, especially those sourced from the desert. A question he always asks himself when receiving fresh produce is, “how can I make this moment edible and special,” he says. “When I see a beautiful tomato, I think, ‘How many ways can I use this? How can I take care of it and respect it?'"
Beyond the resort kitchen and guest experience, Chef Odin’s family is his biggest priority. He is also a writer, poet, and musician – playing the guitar and drums, as well as sing