Originally from Mexico City, Chef Victor Palma started his career with a bachelor's degree in hospitality from the Superior School of Tourism, and later studied Culinary Arts at the Florida Culinary Institute of Boca Raton. His professional experience began at the Hotel Marquis Reforma in Mexico City and he went on to serve as Chef de Partie in hotels and restaurants in Mexico and the United States, including Le Cirque at the Camino Real Hotel and the Bath & Tennis Club in West Palm Beach, Florida. He was Chef de Cuisine at the Mexico City Hilton's El Cardenal restaurant, as well as at Mayan Resorts and The Grand Mayan Hotels.
He spent six years as Executive Sous Chef at the Las Ventanas al Paraíso hotel of Rosewood Hotels & Resorts in Los Cabos and his great skill led him to be transferred to other Rosewood locations; he worked as Executive Chef of Rosewood San Miguel de Allende for four years, then Crescent Court in Dallas and later at Cordevalle in Santa Clara, California. During this period he trained with two renowned Michelin-starred chefs: Peter Rudolph and Joël Robuchon of the MGM Grand in Las Vegas.
Proud of his roots and with a background that includes management courses at Harvard and Cornell University, his talent and creativity is now dedicated to Grand Velas Los Cabos resort. As Executive Chef, he enjoys giving the cuisine of his origins a contemporary touch, always striving to create a lasting effect on diners.
He obtained his degree at the Colegio Superior de Gastronomia and continued his education at universities such as the University of the Caribbean and Puerto Rico, becoming certified as an Executive Chef. He has also taken part in seminars in culinary hotspots including Napa Valley, California.
He began to sharpen his skills in a number of restaurants in Mexico City; his first positions were in Italian restaurants, where he learned important secrets of Italian cuisine. During this time, he worked with the renowned Chef Olivier Lombard at Bistrot Central restaurant, where he learned about contemporary cuisine and cuisine d'auteur.
After finishing his studies, he set off to work for the famed Grupo Vidanta hospitality group, where he spent 12 years. Starting in Nuevo Vallarta, where he was introduced to the world of hotels and restaurants, he continued on as Chef de Partie, exploring new influences in various cuisines. At the Grand Mayan Nuevo Vallarta resort, he was responsible for the fine cuisine at Mondo Restaurant Cocina de Autor, featuring Mexican, Asian and Mediterranean influences. He was promoted to Grand Mayan Los Cabos as Chef de Cuisine, where he led the resort's specialty restaurant, implementing a menu of his own. He actively participates in various gourmet festivals and has also taken part in the book Taste the Flavors of Vidanta; Chef Vargas has contributed to various culinary projects to design menus and held the title of Executive Chef for the last six years.
Today, he is the Executive Sous Chef of the AAA Five Diamond Grand Velas Los Cabos, where he contributes his expertise to the culinary experience in the resort's seven dining venues. Grand Velas Los Cabos is a top culinary destination, where the local culture and cuisine are celebrated in one of Mexico's most beautiful and sophisticated locales. Whether visitors crave authentic Mexican, the freshest Baja seafood, or a world-class fine dining experience, he proudly adds his personal signature to every final detail.