Meet the team
WHO ARE WE?
EZ Culinary Consulting is a hub of unparalleled Mexican talent, where each of its members are experts in their professions, ensuring a team that aligns with the vision and objectives of your business, offering tailor-made culinary solutions.
Alan Arroyo, Head Sommelier
Alan Arroyo, a chef and sommelier from Huajuapan de León, Oaxaca, shines as a graduate from Universidad del Valle de Puebla in International Gastronomy, holding certifications from the Mexican Academy of Sommeliers, endorsed by APAS and ASI. His passion led him to study "Mexican Wines: History, Current State, and Perspectives" at Universidad del Claustro de Sor Juana and he's enhancing his spirits knowledge with a Level 2 WSET Certification.
Alan's career in the hospitality and retail sectors includes impactful roles at Grand Fiesta Americana and Rosewood, enhancing their culinary profiles. At City Market, he managed a vast wine and spirits collection, showcasing his deep knowledge in the field.
Alan Arroyo's journey reflects his dedication to blending Mexican culinary traditions with a global flair, creating unique dining experiences.
Eduardo Zorrilla, Executive Chef | Project Manager
"Originally from Torreón, Coahuila, Mexican chef Eduardo Zorrilla has dedicated over a decade to perfecting his passion for gastronomy, with extensive experience both in Mexico and abroad, including the United States and Canada. Specializing in hotel gastronomy, Eduardo has made his mark in renowned brands such as Four Seasons, Belmond (LVMH), Hyatt, Rosewood, and Hilton. His career has led him to play a key role in the opening and conceptual development of hotels and restaurants in diverse locations such as Playa del Carmen, Puebla, San Miguel de Allende, Brownsville, Texas, and San Diego, California. He has also been involved in culinary projects in Punta de Mita, Montreal, Canada, San Luis Potosí, and San Antonio, Texas.
Now at the head of his own culinary consulting agency, Eduardo continues to guide, assist, and inspire owners, operators, and chefs. The philosophy is simple: 'details, quality, and excellence.' Eduardo seeks to tailor solutions for each project, drawing on the versatility and experience gained from over a dozen restaurants, 6 brands, 10 hotels, 3 countries, and 11 cities. Combined with the expertise of his talented team, this ensures success in each project."
José Luis Navarro, Head of Legal Deparment
José Luis Navarro Castro is a distinguished lawyer with Honors from the Facultad Libre de Derecho de Monterrey, known for his specialization in civil and commercial litigation, particularly the latter. He brings extensive expertise in contract and corporate law, complemented by a robust understanding of industrial property rights, including trademarks and copyrights. Committed to the advancement of entrepreneurial endeavors, José Luis ensures that each venture adheres to the legal framework, setting a foundation for success and sustainability. A bilingual professional in Spanish and English, he caters to a broad client base with a commitment to precision and excellence. As a holder of a Bachelor of Laws with Honors since 2021, José Luis stands as a paragon of legal proficiency and dedication.
Alejandra is a distinguished mixologist with a deep passion and experience in classic, contemporary cocktail styling and other variants. She has made her mark in prestigious venues like the Handshake Speakeasy, which was listed in 2024 as the best bar in Mexico, the best bar in North America, and the third-best bar worldwide according to the esteemed 50 Best Bars list. Additionally, she has led the Hotel Casa Awolly and Café Paraiso, demonstrating exceptional skills in bar management and administration.
Alejandra has represented leading brands as an ambassador for Aconte Ron and has collaborated with Casa Lumbre and Bacardi at high-profile events, further enhancing her reputation in the industry. Her recent participation as a guest chef in Brazil and at the Millesime Weekend 2023 are testimonies to her constant search for innovation and her commitment to the global exchange of knowledge in mixology.
Alejandra Orozco, Mixology Specialist
Mariana Covarrubias has a degree in Hotel Management and International Gastronomy, originally from Tampico, Tamaulipas. Her professional career spans more than 12 years in the hotel industry in Mexico and the United States.
Throughout her career at Hyatt Hotels, Covarrubias has demonstrated her experience in various establishments, both urban hotels and beach resorts. His portfolio includes significant roles on the inaugural teams of two luxury hotels in the Riviera Maya and leading the strategic reopening of two major properties, each with more than 1000 rooms, aligning them with new operational standards set in 2020.
His expertise spans across multiple dimensions of food and beverage management, including bars, banquets, restaurants, room service, butlerage and core administrative processes. This extensive experience ensures the execution of successful and financially sustainable operations.
Mariana Covarrubias, F&B Director
Christa Orta, a distinguished pastry chef from San Luis Potosí, has cultivated a remarkable career spanning nearly a decade in a variety of culinary concepts, from pastry shops to prestigious hotels. Her experience in the luxury hospitality industry is evident in her work as head pastry chef for two Hilton hotels in San Luis Potosi. Orta's exceptional work ethic and skill have contributed to her involvement with Casa de Sierra Nevada, a Belmond Hotel, which in 2023 was awarded Best City Hotel in Mexico by Travel + Leisure, further solidifying its reputation in the industry.
Her professional career also includes consulting roles in Valle de Bravo and San Miguel de Allende, where her advisory services have enhanced the culinary offerings of these renowned destinations. Committed to continuous professional development, Orta has followed advanced courses taught by "La Postreria" in the city of Guadalajara, keeping her at the forefront of culinary innovation and techniques.
