Alessio Butti – Head Chef
Alessio Butti brings over 25 years of culinary experience to his role as Thompson Zihuatanejo’s Head Chef, where he will oversee all of the operations at the resort’s two critically-acclaimed restaurants, Ceniza and HAO, and various culinary pop-up events. Born and raised just North of Brebbia, Italy, Butti began his culinary career learning alongside world-renowned chefs. While living in Europe, he worked in top-rated restaurants and hotels, notably the Michelin-star restaurant Il Don Giovanni di Ferrara, run by Chef Pier Luigi Di Diego, and specialized in the art of pastry at the Valrhona School in France, directed by Chef Gianluca Fusto. Since moving to Mexico in 2010, Butti has spent the majority of his time running the highly successful restaurant Vizietto y Tavolo in Hermosillo Sonora.
The Thompson Zihuatanejo leadership team is ecstatic to welcome Alessio to the family. Having served such highly regarded properties worldwide, he brings a wealth of knowledge and leadership. He will play an integral role as the resort continues to elevate its culinary arts offerings and strives to create memorable and lasting guest memories.
Kevin Peyre – Director of Food & Beverages
With professional experience and the hotel industry in his DNA, Kevin Peyre joins the Thompson Zihuatanejo team as the Director of Food & Beverages. Peyre is of French nationality but spent most of his childhood growing up in Cuba, where his father served as a Hotel Director on the island for over three decades. After completing his academic career at the International School of Hotel Administration Les Roches in Marbella, Spain, and discovering his passion for F&B, Peyre has seamlessly blended the skills he’s learned at school and home to develop an adaptable and disciplined leadership style. Thus far in his career, Peyre has worked with notable hotels, including; Vincci in Spain, Kempinski in Havana, Cuba, and The Grand Hyatt Atlanta.