Luis Ronzón began his professional life as a public accountant before exchanging numbers for the kitchen. Under the mentorship of chef Yuri de Gortari, he discovered a deep passion for traditional Mexican cuisine, which led him to pursue extensive culinary training in Mexico and abroad. His talent and dedication opened the doors to some of the world’s most respected kitchens, including formative experiences in Denmark and Peru, where he refined his approach to innovation, local sourcing and native ingredients.

Ronzón later served as Sous Chef at Quintonil for three years, consolidating his reputation as a leading figure in contemporary Mexican cuisine. In 2016, he became an instructor of modern Mexican cooking at the Ambrosía Culinary Centre and was appointed Executive Chef of Chablé Yucatán, where he led Ixi’im to multiple prestigious international accolades.

In 2023, he returned as Executive Chef of Ixi’im, further elevating the culinary experience. His work has earned continued recognition, including honours as Chef Revelation of the Year and multiple distinctions from leading global culinary organisations, confirming his status as a world-class chef.