A native of Chiapas, Mexico, Andres Parlange has always been drawn to the aroma of good cuisine, starting with the cooking instruction his grandmother gave him when he was just four. But it was when he assisted his father with the construction of the Adobe House restaurant in Baja, Mexico, that he realized his desire to enter the diverse culinary world.
After earning his culinary degree from C.E.S.S.A Universidad, the first hospitality management education institution in Mexico, Parlange pursued an internship opportunity with The Ritz-Carlton, Cancun, where he quickly rose the ranks through various culinary positions across various Ritz-Carlton properties both inside and outside the U.S., including Pentagon City, Reynolds Plantation, Naples, South Beach, Barcelona and Kuala Lumpur.
After all his travels and exposure to various cultures and their native cuisines, Parlange goes back to his roots as Chef de Cuisine at Cantina Beach, where he presents the best of regional Coastal Mexico cuisine. His new menu items capture the rustic, yet artisan essence of Mexican gastronomy and integrate traditional recipes that have been passed down for many generations. Though he incorporates the freshest ingredients and spices, Parlange claims that the true secret ingredient in all of his recipes is his passion – “what you feel is what you cook.”