Originally from Mexico City, Chef Peñalosa’s grandmother taught him family recipes that relied heavily on the regionally grown chiles and ultimately inspired his desire to pursue the culinary world. His introduction to Spanish culture began during his time working at El Celler de Can Roca and Martin Berasategui—both are 3 Michelin star restaurants—in Spain where he learned the background of the local cuisine and where the dishes and flavors originate from. After his time in Spain, he returned to Mexico City where he was a part of the opening team for the acclaimed international restaurant, Morimoto.

Chef Peñalosa joins Bishop’s Lodge from Meliá Hotels International Paradisus in Los Cabos, Mexico, where he served as executive chef and ran operations during the reopening. Prior to that, he held several executive chef positions, which include the openings of two Four Seasons Resorts in Colombia, MNKY HSE in Mayfair, The Intercontinental Hotel Group in London and Los Cabos.

Chef Peñalosa will oversee all culinary outlets including SkyFire, the signature restaurant and will push the boundaries to develop unique experiences that offer guests the opportunity to dive deeper into Southwestern gastronomy. Chef Peñalosa graduated from Universidad del Claustro de Sor Juana and speaks Spanish and English.