Barcelo Maya Beach Cooking Up 2016 Gourmet Festival
Photo courtesy of Barcelo
Foodies are in for a savory fare affair as Barcelo Maya Beach Resort prepares to present its second annual Barcelo Gourmet Festival from Sept. 8-15. A roster of celebrated chefs will take the stage during the gastronomic event that will showcase the Riviera Maya region’s tasteful culinary culture.
Chefs Ryan Steyn, Alejandro Sanchez, Daniel Ovadia, Albert Balaguer and Salvador Orozco will be joined by sommeliers Georgina Estrada and Claudia Juarez during eight days of cuisine-centric events that include pairing dinners and cooking shows. The chefs and sommeliers all have Mexico ties that range from Baja’s Guadalupe Valley to Mexico City.
Sept. 8: Pairing Dinner with Chef Alejandro Sanchez and Sommelier Georgina Estrada
Sept. 9: Cooking Show with Chef Alejandro Sanchez : Wine Tasting and Sommelier Georgina Estrada
Sept. 10: Pairing Dinner with Chef Ryan Steyn and Sommelier Claudia Juarez
Sept. 11: Cooking Show with Chef Ryan Steyn
Sept. 12: Cooking Show with Chef Albert Balaguer
Sept. 13: Pairing Dinner with Chef Albert Balaguer and Sommelier Tomas Javier & Salazar Ramirez
Sept. 14: Cooking Show with Chef Daniel Ovadia & Salvador Orozco : Wine Tasting and Sommelier Claudia Juárez
Sept. 15: Pairing Dinner with Chef Daniel Ovadia & Salvador Orozco and Sommelier Claudia Juárez
About The Chefs & Sommeliers
Barcelo Gourmet Festival guests can count on authentic and creative Mexican specialties that reflect the experience and background of participating chefs who also shine in their own respective Mexico restaurants.
Drawing upon the produce of the Alemerian Coast, Chef Alejandro Sánchez’s cuisine style has earned him a Michelin star. Today, the Andalusian chef is collaborating on an innovative project at the St Regis Mexico City Hotel’s Candela Romero, a restaurant where authentic Spanish cuisine delights a Mexican audience in a cosmopolitan space that’s being lauded by sophisticated foodies.
Chef Daniel Ovadia’s Paxia in the Mexico City neighborhood of San Angel has reigned for a decade as one of the pivotal restaurants in the country’s vanguard culinary movement. Chef Ovadia is also proprietor of Chef y Propietario de Bull & Tank Restaurant Group that includes Nudo Negro, Peltre, Isla Calaca, Punta Corcho, Cranker, DAO, Avira and DO Catering. On the U.S. front, the celebrated chef garnered fame at April’s Coachella Music Festival in Palm Springs’ Coachella Valley when he presented whole hog carnitas prepped traditionally in a cazo (large copper pot) on a wood fire.
Chef Salvador Orozco has worked at the Celler de Can Roca de Gerona Restaurant in Spain, a three Michelin star restaurant named among “The Best in the World” by Restaurant Magazine. In the industry since he was 14, the chef currently heads Grupo Ovadía's creative workshop.
A renowned chef from South Africa, Chef Ryan Steyn has been adopted by Mexico and has transformed into one of the finest representatives of the country’s gastronomy. Among the leading chefs in Baja California, he owns the Jardín de Adobe where he hosts diners at a farm-kitchen with produce from the Guadalupe Valley.
Since arriving to Mexico from Barcelona where he worked for a trio of Michelin star restaurants, Chef Albert Balaguer has taken over the helm at the Alaia restaurant that is now part of the "Diner" project in Colonia Polanco, Mexico City. He currently holds the position of executive chef at the NAU restaurant in Playa del Carmen, Quintana Roo.
Currently an instructor at the Association of Mexican Sommeliers, Sommelier Claudia Juarez features a background with stints as Institutional Sommelier in Chief at Concha y Toro & Digrans México and the Institutional Sommelier at Casa Madero. She has lectured at the Ambrosia Culinary Center, Turquois ServirBien Foundation, the Maricú Center for Culinary Arts and the Anáhuac del Norte University.
A noted Mexican sommelier and spokesperson for ultra-premium LOUIS XIII cognac by French producer Rémy Martin, Sommelier Georgina Estrada is vice president of the Asociación de Sommeliers Mexicanos AC. She is also managing director of @ginasommelier, a leading advisory company for the wine and spirits industry.
Considered a major perk is Barcelo’s “Stay At One, Play At Four” option that allows
Barcelo Maya Beach guests enjoy access to a large complex spread across four hotels – Barcelo Maya Beach Hotel, Barcelo Maya Caribe Hotel, Barcelo Maya Colonial Hotel and Barcelo Maya Tropical. Making a reservation at any of these properties means guests are privy to services and facilities offered at the other hotels as part of the brand’s unique, practical philosophy.
The recently renovated Barcelo Maya Beach allows guests to splurge with Club Premium benefits that include a welcome gift, VIP minibar, or a special discount on U Spa and Beauty Salon services. New Club Premium Seafront Junior Suite and Club Premium Seafront Suite categories are considered among the most exclusive in Riviera Maya.
On the food front, the all-inclusive plan covers breakfast, lunch and dinner at a choice of four buffet-style eateries, four grill restaurants facing the beach and eight a la carte restaurants – Mexico Lindo (Mexican), La Fuente (Spanish), Mare Nostrum (seafood), Kyoto (Japanese), Capri (Italian), Santa Fe (meats), Tokyo (Japanese) and La Trattoria Ristorante Italiano. All a la carte restaurants require reservations and have a dress code.
Libations flow at the resort’s 14 social hubs that include a 24/7 sports bar, and swimming pool bars serving unlimited national spirits and a selection of international beverages.
For ticket details on the Sept. 8-15 Gourmet Festival and resort reservations, visit barcelo.com.
More by Dawna L. Robertson
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