Private chef · Los Cabos
Israel Rojas
Resort-trained, and built for the big villa week
Israel’s line is that his specialty isn’t feeding people, it’s engineering what a table feels — which would be marketing if his reviews didn’t back it up. Ten-plus years in Mexico’s better resorts left him with range: one night he’s rolling a family-style sushi spread, the next he’s working a wood grill or building a cold bar of ceviche, aguachile and shrimp cocktail as a welcome.
Where he really earns his rating is the long booking. He has fed a bachelorette of sixteen whose favourite bite of the trip was his fish tacos, and a house of thirty-six for five days with menus that never repeated — dietary quirks, teenagers and all. Book him early; the group-trip crowd already knows.
A decade in the kitchens of Mexico’s top resorts before cooking privately across the cape and up to La Paz.
What the table said after
Incredible for our group of ten girls — he outdid himself at every turn, cooked around every dietary need, and we were so well taken care of. We would go back just for his food.
Mauria N. · April 2026
He built a week of menus for nine of us, picky teens included, and beat anything we hoped for. Effortless to coordinate with, and he communicated clearly the whole time.
Devon W. · March 2026
Israel and Carolina fed thirty-six people over five days and the food was spectacular. They cooked one-off plates for individual requests and left everything cleaner than they found it.
Sydney S. · January 2026
Book Israel for a night
Dates, address and headcount get a menu started.