Jesse T. Perez
Executive Chef, Hotel Maya and Fuego Restaurant

Named the Top Latino Chef in the U.S. this year by the Flavors of Passion Awards, Jesse T. Perez brings an unrivaled passion for food, lifelong dedication to learning, and natural ability to his role as executive chef at Fuego at Hotel Maya.

Born in Texas to second generation Mexican American parents, Perez left the state to pursue a degree in ethnic and cultural history at the University of Michigan in Ann Arbor, aspiring to become a professor. However, a new passion and culinary path emerged while working at restaurants during college. After earning his degree, Perez postponed his graduate school acceptances and, instead, began working at Francesca's at Sunset, an award-winning Southwestern restaurant at La Cantera Resort in San Antonio, TX.  It was here that internationally recognized Southwestern food expert Chef Mark Miller, chef and owner of Coyote Café in Sante Fe, NM, worked with Perez as the consulting chef.

Perez quickly worked his way up the ranks at Francesca's and within a few years had earned the top spot in the restaurant's kitchen. Miller became Perez's mentor and the two—who share an enthusiasm for learning and innovating in the kitchen—worked closely both in and outside of Francesca's kitchen. Under Perez's leadership, the restaurant earned numerous accolades, including a spot on the "50 Best Hotel Restaurants in the U.S." list in USA Today. During his tenure at Francesca's, Perez's desire to expand his expertise inspired him to pursue his Introduction Certificate of Sommeliers from the Guild of Master Sommeliers. He worked closely with Master Sommelier Virginia Philip and earned the certificate in 2000.

Perez also opened an upscale restaurant in San Antonio with a Southwestern influence and was invited by Pano Karatassos to join Buckhead Life Restaurant Group (BLRG) and Nava in Atlanta, where he most recently was executive chef.

A deep appreciation for culture and its influence on cuisine has continued to inspire Perez to seek new learning experiences through travel and relationships. He has spent time working with chef and author Susana Trilling at her cooking school in Oaxaca, Mexico, an experience he credits with helping him refine his training and techniques.

As executive chef at Fuego, Perez aims to bring the authentic and traditional flavors of coastal Latin America to the table, infused with a modern twist.  The Fuego menu will showcase a diverse array of Latin American cuisine and flavors, from the barbacoa at the Fiesta Domingo brunch, to the mariscos platters. Along with wine and cocktail pairings, every dish will bring to life the culture, spice and flavors of coastal Latin America.