From the fine kitchens of Europe to the Mexican Caribbean, 40 years later Casa Rolandi continues to serve some of the best cuisine anywhere. We are still motivated by a tradition of service and quality in everything we do.
What began as a small business on the island of Cozumel has become one of region’s greatest culinary hotspots, hosting food festivals and frequented by local gourmets and visitors.
Chef Daniele Muller is the driving force of a new generation that continues the Rolandi tradition. Daniele is of Swiss-Mexican heritage, he studied at the culinary Ivy League Paul Bocuse Institute in Lyon, France, following up his training with a stint at the prestigious Michelin Guide where he cooked under star Chefs and at the Wine and Food Festival before joining the family business.