{"id":8213,"date":"2014-10-03T18:48:48","date_gmt":"2014-10-03T23:48:48","guid":{"rendered":"http:\/\/innovatori.space\/lat21\/?p=8213"},"modified":"2014-10-03T18:48:57","modified_gmt":"2014-10-03T23:48:57","slug":"abre-el-restaurante-axiote-playa-del-carmen","status":"publish","type":"post","link":"https:\/\/l21.mx\/?p=8213","title":{"rendered":"Abre el Restaurante AXIOTE Playa del Carmen"},"content":{"rendered":"<p><strong>\u00a0Con una propuesta fresca, innovadora y esquisita de la Cocina Mexicana a cargo del Chef Xavier Perez Stone, Mejor Cocinero de M\u00e9xico 2012 y Iron Chef Canada 2014\u00a0<\/strong><\/p>\n<p><strong><a href=\"http:\/\/l21.mx\/wp-content\/uploads\/2014\/10\/AXIOTE-RESTAURANTE.jpg\" data-rel=\"penci-gallery-image-content\" ><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-medium wp-image-8214\" title=\"AXIOTE RESTAURANTE\" src=\"http:\/\/l21.mx\/wp-content\/uploads\/2014\/10\/AXIOTE-RESTAURANTE-300x200.jpg\" alt=\"\" width=\"300\" height=\"200\" srcset=\"https:\/\/l21.mx\/wp-content\/uploads\/2014\/10\/AXIOTE-RESTAURANTE-300x200.jpg 300w, https:\/\/l21.mx\/wp-content\/uploads\/2014\/10\/AXIOTE-RESTAURANTE-585x390.jpg 585w, https:\/\/l21.mx\/wp-content\/uploads\/2014\/10\/AXIOTE-RESTAURANTE-263x175.jpg 263w, https:\/\/l21.mx\/wp-content\/uploads\/2014\/10\/AXIOTE-RESTAURANTE.jpg 600w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a>\u00a0<\/strong><br \/>\n<strong>\u00a0<\/strong><\/p>\n<p>Playa del Carmen, Quintana Roo a 2 de Octubre del 2014.\u00a0El Chef mexicano Xavier Perez Stone, Mejor Chef de Mexico 2012 y Iron Chef Canad\u00e1 2014,\u00a0abri\u00f3 las puertas de su primer \u00a0restaurante Axiote\u00a0ubicado en la Calle 34 a 50 metros de la famosa 5\u00b0 Avenida. Es una propuesta dise\u00f1ada para promover la gastronom\u00eda mexicana en un destino con playa, en el que se consumir\u00e1n productos tradicionales de M\u00e9xico, se rescatan recetas autenticas de la cocina mexicana y se apoyar\u00e1 a los productores locales.<\/p>\n<p>Xavier Perez Stone es un nuevo icono dentro de la gastronom\u00eda internacional, egresado de la\u00a0Escuela Panamericana de Hoteler\u00eda en Administraci\u00f3n Restaurantera. Siendo a\u00fan estudiante \u00a0conoce al director de la universidad quien lo manda a realizar un peque\u00f1o stage al restaurante La Barandilla de un \u00a0amigo suyo, Bruno Oteiza. De all\u00ed salta al TEZKA donde lo invitan como apoyo en \u00a0la segunda visita a M\u00e9xico de Juan Mari Arzak. \u00a0El recorrido por toda la cocina duro 5 a\u00f1os,\u00a0 para despu\u00e9s trasladarse con ARZAK a su casa en Espa\u00f1a y de all\u00ed saltar a Estocolmo con Mathias Dahlgren. Regresando a M\u00e9xico a la inauguraci\u00f3n de TEZKA PEDREGAL, donde llega a ser \u00a0jefe de cocina y se prepara \u00a0para dar el salto a Sous Chef ejecutivo del Hotel Royal de Pedregal. Posteriormente surge la oportunidad de algo m\u00e1s propio, ALAIA. \u00a0Tiempo despu\u00e9s retoma amistad con Mikel Alonso y Bruno Oteiza, quienes lo invitan a iniciar juntos el COCINA DE AUTOR, restaurante del hotel Grand Velas Riviera Maya, en donde logro obtener el preciado\u00a0galard\u00f3n\u00a0de la AAA siendo el \u00fanico restaurante de hotel en plan todo incluido del mundo en obtener los 5 diamantes. Su men\u00fa est\u00e1 inspirado en los recetarios populares mexicanos, ah\u00ed se pueden encontrar platillos fusi\u00f3n que cuentan infinidad de historias.<\/p>\n<p>&nbsp;<\/p>\n<p>Al haber ganado el t\u00edtulo de Mejor Chef de M\u00e9xico 2012, adem\u00e1s de tan importante menci\u00f3n el premio consisti\u00f3 en el apoyo en especie de los patrocinadores para abrir un restaurante propio, el Chef Perez Stone eligi\u00f3 a Playa del Carmen para abrir su primer restaurante en la calle 34 a 50 metros de la 5\u00b0 Avenida. Mismo que ya abri\u00f3 sus puertas a finales del mes de septiembre sorprendiendo tanto a los visitantes internacionales como a la clientela local con platillos que van desde un guacamole con chapulines tostados al comal, trucha en jugo de lima yucateca, callos de hacha en salsa de cuitlacoche, lengua de ternera con verdolagas en salsa verde, solo por mencionar algunos. Los precios de los platillos son accesibles, tiene una capacidad para 60 personas, aproximadamente y genera 15 empleos directos.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0Con una propuesta fresca, innovadora y esquisita de la Cocina Mexicana a cargo del Chef Xavier&hellip;<\/p>\n","protected":false},"author":2,"featured_media":8217,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_lmt_disableupdate":"","_lmt_disable":"","_mbp_gutenberg_autopost":false,"footnotes":""},"categories":[4,23,8],"tags":[],"class_list":["post-8213","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-empresas-y-negocios","category-noticias","category-turismo"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Abre el Restaurante AXIOTE Playa del Carmen | Revista Latitud 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