Five top Mexican chefs will lead Grand Velas Riviera Maya’s annual culinary event this fall. From October 10 to 14, The Best of Mexico’s Culinary Traditions Riviera Maya will bring together the country’s best cooks and the hotel’s top talent for a top tier dining experience.
In its fourth year, the event gathers elite chefs to create a seven-course dinner. Each dish, paired with beer or mezcal, centers on traditional Mexican flavors, technique and ingredients. The visiting cooks will partner with two of Grand Velas Rivera Maya’s resident chefs, Humberto May Tamay and Laura Avalos from the hotel’s Mayan restaurant, Chaka. The resort will offer the culinary experience for free with guest’s stay at the property.
The featured chefs include Reyna Mendoza, an expert on traditional Oaxacan food; Ricardo Muñoz Zurita, the author of an encyclopedia on Mexican cuisine; Yucatecan chef David Cetina; Joel Ornelas, a specialist in contemporary takes on traditional dishes; and Pablo Salas from the Toluca restaurant Amaranta.
In the past, the event featured the first Mexican chef to receive a Michelin star, Carlos Gaytan; Josean Alija, the executive chef of one-Michelin-starred restaurant Nerua Guggenheim Bilbao; Mikel Alonso, the owner of Mexico City’s Biko; two-star Michelin chef Sidney Schutte; past James Beard Foundation Best Chef Claude Le-Tohic; TV celebrity chef Zahie Tellez; and the owner of Guadalajara’s Alcalde restaurant, Paco Ruana.