Treat your palate to some of the best cuisine in the world at Grand Velas Riviera Maya. This October, the resort will play host to five of the best chefs in Mexican culinary art, all known internationally for their mouthwatering haute cuisine. With vibrant colors, exquisite plating and out-of-this-world flavors, guests will have the opportunity to taste some of the best food Mexico has to offer—and it will all be included in the daily rate. The event will take place October 5-9 and will include a 10-course tasting menu over the four nights that will feature dishes full of Mexican ingredients and seasonings.
The weekend will be hosted by Chef Ricardo de la Vega of Frida, who will also be one of the featured chefs, and Michel Mustière, Maître Cuisinier de France, Executive Chef of Grand Velas Riviera Maya. In total, the resort on its own is already a beacon of top-tier cuisine, holding 18 Diamonds by AAA and also boasting the only restaurant in the world that’s part of an all-inclusive to hold the AAA Five Diamond Award: Cocina de Autor. Food & Wine even named it one of the “100 Best New Food & Wine Experiences” in the entire world when it opened. As for the other restaurants, the resort’s French restaurant Piaf, and Mexican restaurant Frida, each hold Four Diamonds, and the rest of the resort holds the remaining Five Diamonds. Chef Alejandro Heredia will also be named ambassador of Frida at the October event, who is recognized as the best Mexican chef of the 20th century.
“The gastronomic event is yet another part of our resort’s commitment to maintaining the highest quality standards, creating unique experiences and adding value for guests. It complements what we call our international culinary tour as we feature cuisines of the world in our Grand Velas gourmet restaurants where guests can dine at no additional charge,” says Rodolfo González Munguía, Managing Director of Grand Velas Riviera Maya.
Frida at Grand Velas Riviera Maya
So who are these five esteemed chefs who will be serving up their trend-setting dishes? Meet them below.
Zahie Téllez
Zahie Téllez is the owner of Jose Guadalupe Platos de Cuchara that serves up Mexican cuisine with a modern touch. With Lebanese and Mazatec roots, her background of Mexican and Italian cuisine has allowed her to participate in gastronomic festivals in Italy and India. She has also participated in six seasons of the TV show “El Gourmet” and is a Brewery Master Sommelier.
Carlos Gaytan
Carlos’ Chicago restaurant, Mexique, boasts awards from Michelin Bib Gourmand, holds one Michelin star and is known as one of the best restaurants in the Windy City. Originally from Guerrero, he has blended his knowledge of French cuisine with traditional Mexican and has had the opportunity to work with renowned chefs like Michael Garbin and Dominique Tougne. He was named the Chef of the Year by the American Culinary Federation and was also a former contestant on BRAVO’s “Top Chef.”
Francisco ‘Paco’ Ruano
Known for its unpretentious, updated Mexican cuisine, Ruano’s Alcalde restaurant is considered the best in Guadalajara. Inspired by his mother and grandmother, he studied in the Spanish Basque Country at the Escuela de Cocina Luis Irizar and then went on to work in some of the world’s top restaurants including Mugaritz and El Celler de Can Roca in Spain and Noma in Denmark.
Mikel Alonso
Alongside Bruno Oteiza, Alonso has created the singular menu at Grand Velas’ Cocina de Autor, the first all-inclusive restaurant to earn Five Diamonds from AAA. He also opened Biko, which has consistently been named among “The World’s 50 Best Restaurants.” He began his career in Spain where he studied at the Escuela de Cocina Luis Irizar and then went on to work under Chef Arzak of Northern Spain. Back in Mexico, he has been the executive chef of many prestigious restaurants, docent of the Universidad del Claustro de Sor Juana, advisor at special events, and speaker and lecturer at leading gastronomic events.
Ricardo de la Vega
As a Mexico City native, Chef Ricardo de la Vega’s culinary passion and expertise has led him to top hotels and restaurants in Puebla, Oaxaca, Yucatan and Quintana Roo. Now, as the executive chef of Frida at Grand Velas Riviera Maya, he is putting all of his energy into exploring the depth of Mexico’s culinary riches. This has helped Frida earn Four Diamonds by AAA and to be honored as one of the “50 Best Restaurants in Mexico,” featured on the Gourmand of BBVA Bancomer list.
For more information, visit: rivieramaya.grandvelas.com