With a background in luxury hotel openings and training in high-level kitchens, Mauricio brings a global vision of gastronomy and a commitment to excellence standards such as AAA 5 Diamonds. His career spans international cruise ship experiences to some of Mexico’s most exclusive resorts, where he is known for his seafood techniques and his vision for haute cuisine.
What first interested you in your area of the hospitality industry?
What truly drew me to hospitality was the power of personalized service. I’ve always been fascinated by the art of anticipation—the ability to understand a guest’s needs before they even articulate them.
Who are a few of the people that have encouraged your career?
I’ve been fortunate to learn from masters who understand that a kitchen is both a laboratory and a sanctuary. Working with Chef Stuart Roger and being inspired by the leadership of Chef Vincent Wallez has been transformative. They represent the pinnacle of high-end culinary operations, teaching me that consistency and discipline are the foundations of creativity.
What challenges do you think people face in your industry?
I believe the greatest challenge today is the evolution of leadership. In the past, kitchens were run through a rigid hierarchy, but today’s industry demands a more sophisticated approach. We face the challenge of integrating high-precision standardized processes with a human-centric culture.
Chef Mauricio Lazcano
Can you cite a few accomplishments that have given you great pride and elevated your work?
Leading the culinary operations at Malpeque as Signature Chef has been a pinnacle moment, especially seeing the restaurant recognized with the TripAdvisor Travelers’ Choice 2025 award. Beyond accolades, I take immense pride in our alliances with COMEPESCA and the ‘Pesca con Futuro’ movement. Implementing zero-waste techniques and high-precision sourcing, like using Sal de Celestún, has elevated my work into conscious, world-class gastronomy.
What piece of advice can you lend to others who are considering a career such as yours?
Be curious and stay grounded. The kitchen is demanding, and the glamour of “fine dining” is built on hours of discipline. Master the basics and never lose your connection to the source of your ingredients.
Everyone who works in hospitality has a story to tell about something incredible that happened on the job. What’s one that you often tell?
One of the most rewarding experiences of my career is the lasting connection I’ve built with certain guests. There is a family that I met years ago at a previous property, and even though I have moved on to lead other culinary operations, they still seek me out and follow my career closely. To me, that is the highest form of recognition: knowing that the personalized service and the care I put into my work created a bond so strong that it transcends the walls of any single hotel.
What do you hope people understand about those who work in your area of hospitality?
I want people to understand the deep level of intentionality and the rigorous standardized processes behind every detail. When you sit at a table in a restaurant like Malpeque, there is a complex architecture of timing, logistics, and high-precision techniques.
Is there anything else you want Woman Around Town readers to know?
I want readers to know that the Riviera Maya is currently undergoing a culinary renaissance. Beyond the beautiful beaches, there is a sophisticated movement of professionals dedicated to elevating Mexican hospitality to the highest global standards. My commitment, as part of this community, is to continue pushing the boundaries of what a dining experience can be—merging impeccable standard processes with the warmth of personalized service.
Top Photo: Waldorf Astoria Cancun. Riviera Cancun. Quintana Roo, Mexico. Photo by Victor Elias Photography.
