Acre Restaurant, awarded the 2024 Michelin Green Star for its commitment to sustainability and responsible gastronomy, is pleased to announce the addition of renowned Chef Maycoll Calderón as its new Director of Culinary Innovation. In this role, Calderón will work closely with Executive Chef David Fajardo to continue elevating Acre's culinary offering, staying true to the restaurant's core values: using local ingredients, respecting nature, and supporting sustainable producers.

With a distinguished international track record in some of the world's most renowned culinary destinations, Calderón began his career at the age of 18 in Spain, where he trained under Basque chef Karlos Arguiñano in Zarautz. There, he developed a deep respect for technique, simplicity, and passion in every dish—values ​​that have shaped his career ever since. He later honed his craft in renowned kitchens such as those of Juan Mari Arzak and Jean-Georges Vongerichten. His creative approach and respect for ingredients have led him to launch acclaimed projects in Mexico such as Huset, Hanky ​​Panky, and Cuna, redefining the country's gastronomic scene with an authentic vision and a deep connection to the environment.

"My philosophy has always been to create experiences that go beyond a meal; it's about telling a story and building a connection with the people and the place. Acre represents everything I believe in: community, sustainability, and excellence. I'm excited to collaborate with the Acre team to take the restaurant's cuisine to the next level," said Maycoll Calderón.

Located in San José del Cabo, Acre Restaurant bases its cuisine on products sourced from local farms and collaborations with small producers, in addition to offering menus that change with the seasons. Inspired by the richness of Mexican flavors with international touches, their menu highlights the diversity of Baja California's culinary landscape, featuring freshly caught fish daily, native chiles, mangoes from Acre's own orchard, vegetables sourced from the microclimates of the Cabo highlands, and fresh, handmade tortillas. Their organic garden, where heirloom tomatoes, beets, eggplant, carrots, onions, basil, herbs, and more are grown, reflects seasonality and ensures the highest-quality ingredients while maintaining sustainable agricultural practices.

Sustainability is a fundamental pillar at Acre Restaurant, not only in the kitchen but in every aspect of their operations. Through initiatives such as composting, responsible water use, and waste reduction, the team actively works to minimize their environmental impact and serve as an example for other restaurants to adopt a more conscious approach to hospitality. With the arrival of Maycoll Calderón, Acre reaffirms its commitment to culinary excellence and sustainable innovation, consolidating itself as a gastronomic benchmark in Los Cabos and beyond.