MEET THE CHEF: Ian Vasquez of Chan Chich Lodge in Orange Walk, Belize
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We sat down with Executive Chef Ian Vasquez of Chan Chich Lodge in Orange Walk, Belize. Enjoy a variety of special Belizean dishes as well as an array of international flavors using the finest in local ingredients. The restaurant is in the main lodge building surrounded by forest, garden, and the buried grandeur of Mayan ruins.
Chan Chich Lodge, Orange Walk, Belize
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
I hail from the Stann Creek District of Belize, specifically the enchanting Blair Athol area, where I first encountered the vibrant flavors associated with my roots in the south of the country. My culinary journey has been shaped by the diverse influences of Maya cuisine, a result of my travels through southern Mexico and Guatemala. Additionally, being part of the lodge has enabled me to embrace eco-friendly practices, such as engaging in organic farming, supporting local communities, and minimizing environmental impact in our culinary opera:ons. This commitment ensures that our guests enjoy an ethical and ecological dining experience.
Chan Chich Lodge, Orange Walk, Belize
Tell our readers an interesting fact or two about yourself that reflects your cooking style?
I enjoy communicating to the guests at the lodge our dedication to sustainable cooking practices and developing innovative organic meals for our restaurant. All our dishes are sourced from our expansive 3,000-acre farm and local providers, a source of great pride for me.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
My absolute favorite dish is the Sopa Mestizaje—a chicken soup crafted at the lodge that embodies a unique fusion of Maya and Mestizo cultures in Belize, celebrating decades of cultural traditions. The soup's flavorful foundation is 'recado,’ a blend of roasted tomatoes, garlic, onion, sweet pepper, and dried chiles. To enhance the chicken's taste, it's pan-seared before reintroduction into the soup, along with potatoes, carrots, sweet corn, and samat (culantro) or cilantro. The result is a rich, dark-hued soup that is best enjoyed with handmade corn tortillas or delicately prepared white rice.
Chan Chich Lodge, Orange Walk, Belize
What are three ingredients that you simply couldn’t live without?
For me, the trio of garlic, thyme, and salt plays an indispensable role in my culinary creations. Each of these ingredients contributes uniquely to the flavors and balance of my dishes.
We love the art behind plating. What do you love about designing the perfect dish?
The perfect dish is a delicate balance of color, texture, and arrangement. Achieving harmony in these elements is essential for an appealing presentation. It elevates a meal from sustenance to an unforgettable gastronomic experience.
Chan Chich Lodge, Orange Walk, Belize
Tell us about one of the most creative dishes you’ve cooked up?
In a recent culinary endeavor, I orchestrated the butchering of a grass-fed cow from our estate, meticulously selecting cuts exclusively reserved for Chan Chich Lodge. From this, I curated a portion of rendered fat, elevating it into a sublime manifestation of beef tallow. This refined medium became the catalyst for the creation of sautéed potatoes, intricately infused with nuanced notes of onion and parsley. The result was a perfect farm-to-table experience for our guests.
What is one of your greatest accomplishments or awards you've earned?
My most significant accomplishment in my current life stage is the profound fulfillment I derive from pursuing a career as a chef. This journey seamlessly aligns with my passion and expertise, enabling me to create unforgettable culinary experiences for our guests at Chan Chich Lodge. Each experience celebrates the rich flavors of Belize and the lodge's unwavering commitment to sustainable practices.
Chan Chich Lodge, Orange Walk, Belize
What are some of the latest trends you’re seeing in top restaurants across the globe?
In Belize, I've observed a trend toward molecular gastronomy—a culinary approach that has intrigued me since my days in culinary school. It is a technique that I am looking forward to integrating into our menu offerings at Chan Chich Lodge, allowing our guests a taste of the future in the heart of the jungle.
What’s your favorite cocktail or beverage of choice?
I have a particular fondness for the unparalleled richness of Belikin Stout. When it comes to non-alcoholic options, a refreshing glass of organic tambran juice always stands out delightfully.
Chan Chich Lodge, Orange Walk, Belize
What do you love about being the Executive Chef of Chan Chich Lodge in Orange Walk, Belize?
I cherish the privilege of creating menu items with an abundance of fresh ingredients, including vegetables, fruits, poultry, and beef cultivated in our Gallon Jug Estate. Having access to such exceptional ingredients for my culinary creations is undeniably a blessing.
Note: This information was accurate when this article was published, but can change without notice. Please be sure to confirm all details directly with the companies in question before planning your trip.
