Bernardo Garcia is a consummate chef with over 20 years of experience since he started as Sous Chef and then Executive Chef at the Hotel Atitlan, a 100-room resort in Guatemala, his country of birth.

In 2001 he was invited to join the Ikal del Mar team in Mexico's Riviera Maya, as Sous Chef, where he oversaw the daily kitchen operations and was a core participant of the hotel's culinary success.

He was crucial in maintaining the cuisine's high level of quality during the hotel's transition to The Tides Riviera Maya for an additional year.

He became Esencia's Executive Chef in 2007 and is focused on maintaining its top culinary standards, with a special emphasis on the fusion of the regional Yucatecan and Mayan cuisines.