About a month ago I stayed at the Fairmont Mayakoba on the Riviera Maya. While there I was pleasantly surprised with the resorts commitment to sustainability, particularly in their restaurants, two of which are AAA Four Diamond Award Winners. I was impressed with the chef’s garden, use of sustainable seafood and lobster bought from the Sian Ka’an Biosphere Reserve, and not shying away from the likes of geoduck, tiradito, and Mexican wines. The Fairmont Mayakoba’s Executive Chef, David Andrews, was kind enough to give us this interview.