Villa Santa Cruz, a boutique beach resort and farm in Todos Santos, is proud to announce the appointment of Alfredo Aguilar to executive chef. With more than a decade of culinary expertise, Aguilar combines his passion for serving locally-sourced ingredients and his dedication to spotlight the 23-room property’s sprawling 1-kilometer farm and garden featuring rows of olive groves, agave fields, and vibrant fruit, vegetable and herb gardens.
Born in Mexico City, Aguilar’s passion for food was cultivated by his family. His father worked for Mexico City’s main wholesale market, Central de Abastos, which offered the opportunity for Aguilar to gain a profound respect for seasonal and quality produce and ingredients. His mother’s family in Puebla taught him the importance of farming, the land and the cycles of planting. When he misbehaved as a child, one of his punishments was being sent to his grandparents’ orchards to work the land, as a way of teaching him discipline, but also allowed him to continue to foster his love and passion for food. Prior to joining Villa Santa Cruz, Aguilar built an impressive culinary background, starting his career at the young age of 19, completing training courses, certifications, and traveling extensively throughout Mexico.
Most recently, Aguilar started his own business in the city of Puebla, where he focused on researching ancestral cuisine and pre-Hispanic cooking techniques to further improve his craft. Prior to that, Aguilar worked with Javier Plascencia and helped oversee two of his restaurant openings — Semillón and Jazamango Café in Todos Santos as well as worked as sous chef at Acre Restaurant in San José del Cabo. Other esteemed restaurants Aguilar has worked at in Mexico include Restaurante Don Sánchez in San José del Cabo, Gran Miramar in Puerto Vallarta, Restaurante Nectar in Yucatán, and more.
“It felt like everything clicked into place when we found Chef Alfredo,” said Matt Canepa, founder of Villa Santa Cruz. “It’s as if his whole life story—from the bustling markets of his childhood to his deep dive into ancestral cuisine—was leading him right to our door. He sees food not just as a meal, but as culture and joy. We’re so thrilled to give him a place to share that passion with our guests.”
A foodie’s paradise, Villa Santa Cruz offers both guests and locals a plethora of farm-to-fork delights including The Green Room, a culinary concept located right on the beach with a sunset backdrop and menu full of Baja-inspired fare, and Caracara, an elevated and unique open-air, outdoor restaurant with menus inspired by the hotel’s gardens – rustic yet refined. Locals and guests alike are welcome to enjoy the variety of food offerings at Caracara, including creations from the all-new outdoor pizza oven.
The hotel also offers The Lounge, its outdoor living room that is a beautiful space during the day to chat or use as an intimate meeting venue, and at night, is transformed into a cozy lounge. Serving small bites and cocktails, the warm fireplace and soft candlelight set the mood for reconnection. Villa Santa Cruz features a true farm-to-table experience, allowing guests to enjoy Immersive Farm Tours, providing a first-hand look at the fresh ingredients that become part of their dishes and drinks including a variety of fruits, vegetables and agave, along with mezcal tastings and cooking classes led by Aguilar.
