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Passion, Perseverance, and a Romance With Habaneros: A Marriott’s Chef’s Story

Gonzalo Ruiz, Executive Sous Chef at The Riviera Maya EDITION at Kanai shares his story.
Courtesy of Gonzalo R.

Name: Gonzalo R.
Position: Executive Sous Chef
Hotel: The Riviera Maya EDITION at Kanai,
Favorite dish: Salbutes! They are from another galaxy.  

For Gonzalo, Executive Sous Chef at The Riviera Maya EDITION at Kanai, food is not just about technique, creativity and tradition, it’s about magic and romance. Take his favorite dish, or platillo in Mexican cuisine: aguachile con salsa habanera. 

For him, this delicatessen has all the right ingredients to bring the perfect love story to life. “The dish everyone should try at my restaurant is a good aguachile with roasted habanero salsa,” he says. “It’s next level. The perfect romance between fresh fish and the magic of roasted habanero.” 

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His love for Mexican cuisine runs deep, especially when it comes to two standout ingredients of Yucatán: chiles habaneros and salbutes. Salbutes are a beloved regional street food made from puffed, deep-fried tortillas topped with slices of avocado, lettuce, pulled chicken or meat, tomato, and pickled red onion. Curious why this chef describes this antojito as “from another galaxy,” and what makes habaneros so irresistibly addictive? Keep reading. 

Your Favorite Mexican Dish?

Salbutes. They’re on another level, from another galaxy. One bite has it all: spice, flavor, and presentation. This is everything someone craves at 3 a.m. When I was younger, after a night out, I’d go to Salbutilandia for the best salbutes. It was heaven! Chicken, grilled beef, so much seasoning, so tasty, and super fast.

Courtesy of Gonzalo R.

What is your favorite spicy ingredient?

Definitely habanero. This Chile is addictive. It has a beautiful romance with seafood and ceviches. It’s like a guilty pleasure that is hard to explain.

What spicy dish should guests try at your restaurant?

A good aguachile with Caribbean lobster and roasted habanero salsa. It’s next level—the perfect romance between fresh fish and the magic of roasted habanero.

What is an underrated ingredient you wish more people knew about?

Habanero. I’ve had my mouth on fire countless times, but I want people to experience this guilty pleasure. It’s so versatile—from jams to confit to roasting. And roasting isn’t burning; it’s an impressive Mexican technique.

Gonzalo Ruiz, Executive Sous Chef at The Riviera Maya EDITION at Kanai shares his story.
Courtesy of Gonzalo R.

What motivated you to work at Marriott instead of a traditional restaurant?

I believe Marriott offers great visibility and empowers you to grow professionally, an advantage that few others can truly guarantee.

What do you think are essential skills to thrive in a culinary career in luxury hospitality?

Never be closed-minded. Have the humility to admit when there’s room for improvement. Perseverance is key. Never give up.

What is your best advice for young chefs?

Consistency, perseverance, and the conviction that every day is a new chance to do better. Discipline and consistency brought me here. Yes, everyone wants to join Marriott, but you if you want to get in and thrive you have to show effort and honest dedication.

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