Julio César López Vizcarra, born in Mazatlán, Sinaloa, is an experienced 48-year-old chef with an unwavering passion for the culinary arts. His journey in the world of cooking spans over half of his life, marking a path of dedication and commitment. For the past two decades, he has been a fundamental pillar at the prestigious Luna Palace Hotel, where he has tirelessly worked for over 24 years and continues to do so to this day.

His career in the culinary world began as a steward, an entry-level position he held for 6 months. However, his passion and skills led him to climb the culinary ladder.

At the age of 19, Julio took his first steps in the kitchen as a cook and has since specialized in seafood preparation, a passion that is evident in his dedication to marine cuisine. Over time, Julio César rose through the ranks to become a Chef. This ascent would not have been possible without the support and teachings he received from experienced colleagues with whom he had the privilege of working.

Julio César's culinary philosophy revolves around providing people with a delightful gastronomic experience. His goal is for customers to leave with an unforgettable taste in their mouths, and he always strives to keep them satisfied.

Chef Julio has expanded his culinary knowledge by taking courses in dish presentation and basic pastry. However, what he considers the most important skill for a chef goes beyond culinary technique. For him, the true art of cooking lies in the ability to treat his staff, fostering a harmonious and productive work environment.

Passionate about coastal gastronomy, he is an enthusiast of the seafood and grilled meats that this region has to offer. His love for cooking and his tireless dedication make him a true gastronomic treasure in the community.