A UNESCO-recognized celebration as part of the Intangible Cultural Heritage of Humanity, Día de Muertos (Day of the Dead) is a multi-day transformative experience for the Mexican people honoring ancestry and remembering loved ones. Día de Muertos is not only about paying respect to those who have passed on, but rather, keeping their souls and their memories alive through tradition.
Since opening its doors in summer 2020, Círculo Mexicano has captured the hearts of the neighborhood through the immaculate design for which Grupo Habita is known and its contribution to the local social scene. Here, 24 rooms and suites are housed in a traditional 'patio house' in the storied Centro Histórico of Mexico City.
Global hospitality and lifestyle company Hakkasan Group today announced plans to open ten new venues throughout Mexico as part of a new partnership with Dinar, a premier hospitality and development company in Mexico. This partnership evidences Hakkasan Group's continued aggressive growth strategy in Mexico and beyond following multiple openings in 2018 including Los Cabos, Mexico and overseas in Bali, Indonesia.
Wayu "Light" Wattanakamin has been named Head Restaurant Chef of Sen Lin restaurant at the "Beyond All Inclusive, Beyond All Compare" Grand Velas Riviera Maya. In his new role, Chef Light will develop a new menu for the Asian-inspired restaurant, balancing modern and ancient cuisine that plays on new textures and original presentations with the traditional ingredients. The appointment is effective immediately.
Jose Pascual Fernández Estevan has been named Director of Food & Beverage for the new Grand Velas Los Cabos Resort, effective immediately. In his new position, he is responsible for overseeing the restaurants and bars, 24- hour in-room dining, and catering services of the "Beyond All-Inclusive, Beyond All Compare" resort which opened in December 2016.
Chef Fabrice Prochasson, president of the Académie Culinaire de France, recently visited the AAA Five Diamond Grand Velas Riviera Maya in preparation for the North American conference of the Maitres Cuisiniers de France (Master Chefs of France) and Academie Culinaire de France (AFC) in 2017. During the visit, Prochasson met with Michel Mustiere, Executive Chef of Grand Velas Riviera Maya, among other event organizers to plan for the event, which will be held for the first time in Mexico. The Congress will bring together more than 100 of the most prestigious chefs from the United States, Canada and Mexico from June 17 to 21.
Juan Licerio Alcala has been named Executive Chef of the new Grand Velas Los Cabos, the fifth property of the family owned and operated Velas Resorts opening in late 2016. In his new position he is responsible for the "Beyond All-Inclusive, Beyond All Compare" resort's highly anticipated gourmet specialty restaurants with food, creativity and presentation comparable to that of top restaurants in world capitals. These include Cocina de Autor, the resort's signature restaurant; Frida, offering Mexican fine dining; Piaf, which serves gourmet French specialties; and Lucca, with a menu of traditional Italian cuisine. In all he will oversee six restaurants, multiple bars, and the catering operation of the 306 all suite, uber luxury resort. The appointment is effective immediately.
The AAA Five Diamond Grand Velas Riviera Maya on Mexico's Caribbean Coast has appointed Maitre Cuisinier de France Michel Mustiere as Executive Chef, effective immediately. Mustiere brings with him more than 25 years of culinary experience in various countries and different prestigious restaurants and hotels worldwide. Formerly Executive Chef of the resort's award-winning French restaurant, Mustiere is one of only seven chefs in Mexico, 300 in the world to attain the prestigious Master Chef title.
Eric de Maeyer de Scheemacker has been named Executive Chef of the AAA Five Diamond Grand Velas Riviera Maya in Mexico. In his new position he is responsible for the all-inclusive resort's highly awarded five gourmet specialty restaurants. These include the AAA Four Diamond restaurants Piaf and Frida and the AAA Five Diamond Cocina de Autor, the first restaurant of an all-inclusive resort to ever win that distinction. In all he will oversee eight restaurants, multiple b ars, and the catering operation of the 491 all suite, uber luxury resort, a member of Leading Hotels of the World.
Puerto Vallarta, Mexico (February 25, 2014) – Mexican TV personality Chef Yolanda Yanar takes center stage each week with a live cooking show of traditional Mexican dishes at Puerto Vallarta's luxury all- inclusive resort, Velas Vallarta. Hotel guests are treated to a demonstration of dishes from across all regions of the country, including appetizers, entrees and desserts. Sample plates have included chicken in varied moles made from scratch, Mexican flan, Tres Leches cake, and tortilla soup. Participants are invited to join the chef on stage preparing three separate dishes.