Our Consulting
Chef

Luis Aguilar is a chef hailing from Mexicali, Baja California, who grew up in a family with a profound passion for gastronomy. His unwavering love for the culinary arts blossomed from a young age, mastering the craft of handling and cooking fresh ingredients such as oysters and jurel. Aguilar honed his skills in various culinary establishments, ranging from fast-food chains to high-end restaurants, where he gained an unparalleled wealth of knowledge and expertise, ultimately developing a fervor for grilling and cooking with fire. After embarking on an extensive culinary journey throughout the United States and Mexico, Aguilar ultimately found his calling in Tulum, where he now serves as the esteemed chef of NU Tulum. Here, he uses only the finest and freshest organic ingredients available, ensuring that every dish he creates is nothing short of exceptional.

ORGANIC SOURCING

NÜ partners with Mestiza de Indias, an organic, regenerative farm in the Yucatan Peninsula, reviving Ancient Mayan farming techniques to source nutritious, flavorful, and local ingredients for all its dishes. Thus the menu is a living and ever-changing array of dishes with local ingredients at its core. In addition, the sustainable farm offers a variety of high-quality, well-known fruits and vegetables and recovers endemic species to the region, including winged beans, piña de miel (honey pineapple,) African cucumbers, etc. Like this, the kitchen becomes a creative platform for both our chefs and the farmers to collaborate on cuisine served directly from the field to the table.

FAIR TRADE

The farm-to-table project Mestiza de Indias ensures a controlled supply chain, as the farm is an ethical practice— taking care of the planet and its people and offering equitable and fair distribution of the generated resources. Furthermore, Mestiza de Indias aligns well with the ethics at NÜ and Namron Hospitality, promoting gender quality, education, food, and community empowerment.