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Playa La Ropa S/N
Zihuatanejo, Guerrero 40880 Mexico
T: +52 755 555 5500
F: 52 755 554 2758
866 905 9560

Executive Chef Paco Isordia

Executive Chef Jose Paco Isordia Dorantes has been refining the dining experience at Viceroy Zihuatanejo for more than 20 years, and in the process has become the culinary dean of Zihuatanejo. He has earned a reputation as one of the top chefs on the Mexican Riviera while establishing Viceroy Zihuatanejo as a culinary destination. 

His cuisine is based on equal parts ingredients, innovation and techniques. Having built deep-rooted relationships with the town’s fishermen and food purveyors, he brings the finest ingredients to his kitchen. Taking advantage of the seasonal bounty here in Mexico’s Guerrero state, Chef Isordia creates seasonal menus where he experiments with unexpected food combinations and themes. And he has introduced and honed techniques and traditions from several Mexican states as well as the Mediterranean. 

His approach is truly hands-on, listening to guest requests and adding foods and dishes to cater to their desires. His Cooking Class is a far cry from the typical class where you sit sipping wine or champagne while watching the chef whip up several dishes. It is an interactive and participatory experience – including even a shopping excursion to the central market of Zihuatanejo with Chef Isordia to buy ingredients – that immerses guests in learning about Mexican cooking and preparing signature dishes. 

He creates a variety of culinary experiences at Viceroy Zihuatanejo, from gourmet Mediterranean cuisine in La Marea to contemporary interpretations of Pacific-Mexican cuisine in La Villa and signature ceviches in the Coral Bar. His culinary creativity and skills soar to their highest heights with special dinners in La Cava, the resort’s wine cellar with more than 1,250 labels from North America, Mexico and Chile. At the private gourmet dining events for up to six people in a classic setting among fine vintages from the Americas, Chef Isordia develops personalized six-course tasting menus designed around the guests’ wine selections.