PLAYA DEL CARMEN, MEXICO—Palmaïa—The House of AïA, a holistic wellness retreat in Rivera Maya, Mexico, known for its transformative Progressive Wellness concept, is excited to share the appointment of Chef Carlos Carrion Garcia, a, pioneer in plant-based food. Better known as “Chef Charly,” he is known for his deep layers of flavor with textures most people would think are impossible to achieve with plants. The addition of Chef Charly to the team will push Palmaïa’s culinary team past the boundaries of healthy food beyond the conventional way of thinking.
Chef Charly founded Charly’s Vegan Tacos, in Tulum and Wynwood, Miami. “Charly’s” offered mouth-watering tasty tacos by replicating the textures and flavors of meat with plants and won many awards including “Best LA Vegan Taco” in 2018. Like many businesses, Charly’s Vegan Tacos shuttered in 2021 due to the pandemic, which coincided with the Executive Chef opening at Palmaïa. Chef Charly is thrilled to call Palmaïa’s kitchen his home and to be a part of the resort’s innovative plant-based culture.
“Welcoming Chef Charly to our team will strengthen our commitment to our Progressive Wellness concept, therefore contributing to more healing by offering guests the opportunity to learn about healthy food through a unique experience that is not forced but allows everyone to discover new ways of living in their own time and space,” said Palmaia’s Founder and CEO, Alex Ferri.
After graduating in Culinary Arts, Cuisine, and Gastronomy from L’École des Chefs, the talented Chef spent his first 15 years working at a slew of top steakhouses in Mexico City until he reached the position of Executive Chef. After evolving his diet to be plant-based, he was able to apply everything he had learned as a mostly meat cooking chef to plants, which is how he achieves the flavors and textures he is so well known for. At Palmaïa he will enjoy a culinary playground of plant-based food as he runs all four dining venues on property—giving him plenty of opportunities to innovate and exceed guests’ expectations when it comes to what is possible with plant-based cuisine.
