Guillermo Becerril, known as “Memo” to his crew, is the 33-year-old chef at the culinary award-winning Bar Esquina in Bahia Hotel & Beach House.
Originally from La Paz, Baja California Sur, Guillermo says he came into this world as a restless middle child with a deep love for music and an obsession with the tiniest of details. He studied marine biology at Autonomous University of Baja California Sur, where he says his passion for exploration and research was ignited, and the daring flavors of spicy salsa and worms set him on a path of culinary discovery.
Now a chef for the past seven years, Guillermo says he found his true calling while working in various bustling kitchens of Ensenada and working alongside esteemed chefs like Francisco Ruano in Guadalajara. He then returned to his roots in Baja Sur at Los Cabos, where he found a new home at Bar Esquina in Bahia Hotel & Beach House.
Here’s more of our conversation:
What is a typical day for you as chef at Bahia Hotel & Beach House?
Every day kicks off with a little recap of yesterday: the wins, the lessons learned, where we can improve, and the team’s energy. Crunching numbers, and sorting out reservations, is just part of the daily grind. But what really gets me going is greeting the crew, both in the hotel and the kitchen, and diving into the nitty-gritty of prep work. Planning out service, crafting the daily specials, and ensuring everything’s in its place—it’s like a daily ritual that keeps my culinary fire burning bright. The hustle and bustle of each day is what keeps me alive and deeply passionate about what I do. Culinary artistry isn’t just a job, it’s my lifeblood. Shaking things up, challenging norms – that’s where the real magic happens. That is my favorite recipe for living the chef life with a rebellious twist.
What would you say are your biggest inspirations as a chef today, and what ultimately inspired you to become a chef?
My biggest inspiration as a chef today comes from my everyday experiences—the music I jam to, the landscapes I soak in, and the memories – both good and tough. But above all, it’s my kitchen crew that keeps my fire burning. Teaching and experimenting with ideas, dishes, trends, techniques, and flavors, that light up the passion for cooking is what keeps me going.
The desire to leave a lasting impression and create unforgettable experiences is what drew me to this profession. It’s the fusion of my deep passion for bringing joy to others, and leaving a memorable imprint through taste, that keeps me striving to be the chef I want to become.
What are some of your personal favorite menu items currently available?
The half chicken, and the short rib, are my go-to favorites that always deliver. But it’s the ceviche of the day that really keeps me on my toes. What’s really special about this ceviche is that I get to create new combinations constantly that bring a new burst of flavors, and fresh ingredients that never fail to impress.
Any exciting plans you would like to mention for the near future?
From revamping our menu offerings to exciting collaborations with industry experts, we’re gearing up to breathe new life into Bar Esquina. Get ready for an infusion of fresh energy and unforgettable experiences coming your way soon!
This article was created in partnership with FIPROTUR Los Cabos under the private trust. See the website disclaimer here. For more information, visit https://fiproturloscabos.com.
