About ZEST Hotel & Resort Ibiza

ZEST Hotel & Resort is where dynamic energy meets effortless luxury. Designed for those who seek both indulgence and authenticity, we create a space where creativity thrives and every moment is a celebration of the senses. From vibrant days by the pool to elegant evenings under the stars, ZEST pulses with movement, music, and connection. Our approach to luxury is relaxed yet refined, stylish, welcoming, and always inspiring. Here, pleasure is an art, and every stay is an unforgettable experience.

ZEST Hotel & Resort is a new luxury resort in Cap Negret, Ibiza, scheduled to open in April 2027. With 206 rooms and seven villas, destination dining, wellness facilities, and a Beach Club, we are building a team that will bring warm, thoughtful hospitality to every part of the guest experience.

About the Role

Lead the culinary vision behind one of Ibiza's most exciting luxury resort openings.

As we prepare for opening, we are looking for an exceptional Executive Chef to join our Executive Leadership Team and help shape the culinary identity of this landmark resort.

This is an opportunity to do much more than lead a kitchen. We are seeking a culinary leader who can create memorable dining experiences, develop innovative concepts, build an outstanding brigade, and establish a food culture that celebrates the energy, creativity, and natural abundance of Ibiza.

Reporting to the Director of Food & Beverage, the Executive Chef will have overall responsibility for the culinary strategy, food quality, and kitchen operations across the resort.

Working closely with the Food & Beverage leadership team and wider resort stakeholders, you will help define and deliver the culinary vision of ZEST across restaurants, bars, Pool Club,



in-room dining, banqueting, and special events. You will play a key role in translating the ZEST brand into exceptional dining experiences while balancing creativity, operational excellence, team development, and commercial performance.

As part of the pre-opening team, you will help establish kitchen infrastructure, recruit and develop the culinary team, create menus and concepts, and ensure operational readiness ahead of launch.

Key Responsibilities

- Develop and deliver the overall culinary vision and food strategy for ZEST Hotel & Resort Ibiza.
- Create innovative menus and dining concepts that combine Mediterranean and Ibicenco influences with contemporary international cuisine.
- Champion local, seasonal, and sustainable ingredients, building strong partnerships with Ibizan and Balearic suppliers and producers.
- Lead all culinary operations across restaurants, bars, Pool Club, in-room dining, events, banqueting, and employee dining facilities.
- Recruit, develop, coach, and inspire a high-performing culinary team, creating a culture of excellence, collaboration, and continuous learning.
- Establish kitchen structures, operational standards, recipes, procedures, and working practices ahead of opening.
- Collaborate closely with the Director of Food & Beverage on concept development, menu engineering, pricing strategies,



and guest experience enhancement.
- Drive food quality, consistency, creativity, and presentation standards across all outlets.
- Manage food costs, labor productivity, purchasing, inventory controls, and departmental budgets to achieve financial objectives.
- Lead seasonal menu development and adapt offerings to reflect market trends, guest preferences, and Ibiza's operating seasons.
- Embed sustainability, responsible sourcing, waste reduction, and environmental best practices throughout the culinary operation.
- Ensure full compliance with HACCP, food safety, hygiene, health and safety, and all regulatory requirements.
- Monitor guest feedback, culinary trends, and competitive positioning to drive innovation and continuous improvement.
- Support resort events, VIP experiences, brand activations, and special culinary collaborations.
- Contribute to all pre-opening activities, including kitchen design reviews, equipment selection, supplier sourcing, training programs, and operational readiness planning.

Experience & Qualifications

- Culinary degree or professional qualification in Culinary Arts, Hospitality Management, or a related field.
- Significant leadership experience as an Executive Chef, Executive Sous Chef, or senior culinary leader within a luxury hotel, resort, lifestyle brand, or high-end multi-outlet operation.
- Demonstrated success managing multiple restaurants and diverse culinary concepts within a complex hospitality environment.
- Strong understanding of Mediterranean cuisine, local sourcing, seasonality, and international food trends.
- Proven experience developing successful restaurant concepts, menus, and guest dining expe

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