VILLA DEL PALMAR EVENTS
Gourmet Artistry
Immerse yourself in a journey of flavors designed to captivate the senses. Our biannual season brings together culinary masters in a paradisiacal setting, elevating fine dining to an unprecedented level on the shores of Cancún. Each dish is a work of art, and every dinner an unforgettable memory.
Special Guests
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The Grilling Bastards
Winners of Mexico's most important barbecue competition, Grill Masters HEB, The Grilling Bastards was founded in Guadalajara, Jalisco, by a group of friends who loved barbecuing. What began as a game to experiment and try new things became a passion and a way of life.
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Carlos Romero
Carlos Alberto Romero Cuevas, originally from Puerto Vallarta, Jalisco, graduated with a degree in Gastronomy from the Universidad Tecnológica de Bahía de Banderas. After completing his academic training, he embarked on a journey through various culinary destinations in Mexico, including Monterrey, Mexico City, Mérida, Cancún, and Oaxaca, enriching his culinary vision through diverse regional cultures and cuisines.
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Nestor Can Jones
He was born in Mexico City. He unexpectedly discovered his passion for mixology after finding a book on cocktails and decided to study the craft. His career as a bartender has led him to receive international training and accumulate more than 20 years of experience, as well as complete various residencies in Jamaica, the Dominican Republic, Colombia, the Bahamas, Cabo San Lucas, and Cancún.
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Nina Guerra
She has been part of Barry Callebaut for over seven years and currently leads Chocolate Academy Mexico, where she promotes training, innovation, and collaboration in the world of chocolate.
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Carlos Escudero
Originally from Cancún, Quintana Roo, he graduated with a Bachelor’s degree in Gastronomy from the Universidad del Caribe. During his university years, he stood out for his participation in international culinary competitions such as Young Talents in Pan-American Cuisine, where he won first place. He also actively participated in events such as ExpoHotel and other internal competitions, strengthening his skills and reputation in the culinary field.
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Carlos Galán
Oaxacan chef trained at Universidad Anáhuac Oaxaca, leading Guzina Oaxaca for over 12 years (Michelin Guide 2024 & 2025). He also oversees Yeccan and Xilote in Mexico City, blending Oaxacan tradition with a contemporary vision.
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José Hau
Yucatecan chef, originally from the community of Tesoco, currently Executive Chef at SIKIL in the city of Valladolid, Yucatán. There, he seeks to deepen a culinary philosophy based on seasonal ingredients, working hand in hand with local producers. A cuisine in which personal experiences, tradition, culture, and creativity coexist, generating a constant dialogue.
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Alexander Sanchez
Chef with a deep respect and admiration for the richness and diversity of his culture’s gastronomy. Originally from Santa Catarina Minas, Oaxaca, a town located in the Central Valleys, where the use of native ingredients, smoke, and mezcal are fundamental elements of daily life and his culinary identity.
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Cesar Castañeda
Corporate Chef for Minor Hotels in Mexico and Cuba, with more than 19 years of experience in fine dining. He has worked alongside Michelin-starred chefs and was recognized as one of the best young chefs in Mexico by Gourmet de México magazine.
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Belem Meneses
Professional bartender and hospitality expert with over 8 years of experience in the industry and 5 years behind the bar. He is currently Head of Production at Hormiga Negra Bar, one of Puebla's most prominent mixology venues, renowned for its Mexican cocktails made with regional ingredients.
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Héctor Gómez
Mixologist specializing in vermouths and high-end classic cocktails, currently leading the mixology program at Alebrije in Las Ventanas al Paraíso, Los Cabos. He has collaborated with venues featured in The World's 50 Best Bars and Michelin-starred restaurants.
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Carlos Hannon
Serves as Culinary Director of Richard Sandoval Hospitality, where he oversees a dynamic portfolio of more than 65 restaurants across the United States, Latin America, the Middle East, and Europe. He is an executive chef and concept developer with extensive industry experience.
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Roxana Prieto & Alexis Torres
Alexis and Roxana from the NAAKARY project were named Best New Chefs 2025 by Food & Wine magazine. From San Miguel de Allende, Alexis and Roxana cook with fire, local ingredients, and a great deal of heart. At their restaurant Naakary, everything is rooted in the milpa and the garden. They have worked in renowned kitchens both in Mexico and abroad, and today they create unique experiences inspired by the land. For this harvest event, they will bring that deep, honest, and soulful flavor.
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Angel Chulim
Ángel Chulim is the Chef Patron of La Casona Steak House. Originally from Valladolid, Yucatán, he has 20 years of experience in the restaurant and hotel industry. He initially developed his career within American-style corporate restaurant chains and later grew within the hospitality industry as part of the TAFER Resorts family. Throughout his career with the company, he was in charge of the kitchen at Bite Restaurant, later at Legends Sports Bar, and currently serves as Chef Patron of La Casona Steak House.
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Alfredo Tamayo
Alfredo Tamayo is a chef originally from Cancún with a deep passion for Caribbean cuisine, recognized for his skill in preparing seafood. Throughout his career, he has developed within the culinary field, establishing a distinctive style based on freshness, flavor, and creativity.
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Oscar Macedo
Originally from Puerto Vallarta, he began his career at Camino Real under the mentorship of chefs such as Thierry Blou, Chef Raíz, and Chef Harrison, developing discipline and training in both culinary arts and martial arts. His interest in expanding his vision led him to explore the gastronomy of Korea and China. He has held positions such as Executive Chef at Hotel Qualton, participated in Dreams Huatulco Resort & Spa, and served as Executive Sous Chef at Pueblo Bonito Los Cabos.
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Leonardo Peri
Leonardo Peri, originally from Córdoba, Argentina, holds an advanced technical degree in Gastronomy. He began his culinary journey in his family’s bakery, where he developed strong foundations in discipline, technique, and operations, before specializing in professional cuisine at Sheraton and LSG Sky Chefs.
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Rafael Prado
Rafael Prado is originally from the State of Mexico. He began his career in the culinary industry at the age of 18. He studied at the Instituto Thomas Cook (CEDVA), where Chef Roberto Buccio served as his first mentor, providing him with a solid foundation in food and beverage operations.
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Riaz Ahmad
Riaz Ahmad Siddiqui is the Executive Chef of Tandoor, an iconic restaurant in Mexico City with nearly four decades of experience specializing in authentic North Indian cuisine.
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Dinora Campomanes
Guest mixologist at Selva restaurant, she is an ode to the diversity and richness of local ingredients and Mexican spirits; a journey through the flavors of Oaxaca, its culture, its territory, and its heritage.
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Alejandro Aguirre
Chef specialized in contemporary Japanese cuisine with a Mexican touch, focused on technique. Originally from the State of Mexico and currently leading culinary operations in Cancún for TAFER Hotels & Resorts, he brings 14 years of experience and has traveled throughout central and southern Mexico, refining a distinctive style that is self-taught and bold in the face of challenges, where discipline and high standards define every service.
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Florian Bourdin
Florian Bourdin is a wine enthusiast with more than 15 years of experience in tasting and selecting international wines. Originally from the heart of the Loire Valley in Saumur, he grew up surrounded by one of the most emblematic wine regions in France.
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Irving Zúñiga
Originally from Zaachila, Oaxaca, the cradle of Zapotec culture in the Central Valleys, he grew up in different places due to his mother’s work, which required the family to relocate during his early years. He has a strong connection to his father’s place of origin, with Mazatec influences deeply rooted in his identity.
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Sebastian Monje
Sebastián Monje is a passionate contemporary mixologist with an international career that combines technique, creativity, and hospitality. He began his journey in 2012 by participating in Tales of the Cocktail in Buenos Aires, and a year later obtained his sommelier diploma in Cuyo, Argentina. Between 2014 and 2017, he refined his craft at Clase Maestra in Peru, consolidating the foundations of his style.
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Alejandro Cuallo
He studied a Bachelor’s degree in Gastronomy at the Universidad del Claustro de Sor Juana. He has specialized in restaurant pastry and ice cream making with the renowned master ice cream maker Angelo Corvitto. For more than 12 years, he has stood out for his dessert creations in various hotels in Mexico City and Cancún, Quintana Roo, as well as in fine dining restaurants.
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Jose Hernandez
José Hernández is a professional in bartending and mixology, focused on creating bar experiences that combine technique, elegance, and attention to detail. His training and career have developed within the luxury hospitality sector, where personalized service is a fundamental pillar.
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Amairani Maya
Amairani Maya is a Mexican bartender and creator of immersive experiences focused on Mexican spirits, with special attention to agave distillates. Her work is rooted in respect for origin and terroir, incorporating local and seasonal ingredients to develop proposals that reflect identity, landscape, and culture.
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Felipe Tarazona
I am a bartender, beverage developer, and pioneer of non-alcoholic mixology in Mexico. Since 2018, I have built a unique approach by not consuming alcohol, developing flavors through chemistry, botany, and food engineering. I am the creator of the concept Nutrimental Bartender, which integrates nutrition, science, and mixology.
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Mauricio Leal
Mauricio Leal’s career is a journey that began in Puerto Vallarta, developed at Café des Artistes, and led him to Paris, where he trained at the prestigious École Ferrandi Paris, one of the leading professional culinary schools in France.
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Uriel García
Chef Uriel Garcia in charge of xaok oaxaca, his own establishment in the city of Oaxaca, a small culinary space where creative freedom and the expression of his tastes and culinary discoveries take shape in every dish.
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German Navarrete
Germán Navarrete Terán is a Mexican chef with a strong international career and a strategic focus on the meat industry. He currently serves as Director of Culinary Programs for the U.S. Meat Export Federation.
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Edson Sánchez
Edson Sánchez, born in Mexico City and graduated in Gastronomy, began his career 15 years ago as a talented barista. He soon moved on to lead and manage several projects throughout Mexico City, eventually becoming a bartender. His talent led him to win local competitions that took him abroad, including the Licor 43 Challenge.
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Roberto Perez
Roberto Pérez is the Chef Patron of the Gourmet Hall restaurant within the Garza Blanca Resort & Spa hotel, located in Cancún. Originally from Mexico City, his first approach to gastronomy came through local markets, where, surrounded by a wide diversity of products, his curiosity and passion for food were born.
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Russel Chan
Russel Chan is a mixologist specialized in signature cocktails and contemporary classics. He is an expert in Italian amari and coffee. Russel Chan is a passionate bartender with more than 15 years of experience in the hospitality industry across Mexico, Europe, and South America.
Event calendar
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Culinary Experience – Chef Riaz Ahmad, Chef Roberto Perez & Mixologist Russel Chan
Vegan Cooking Class at Davino at 1:00 PM with Guest Chef Riaz Ahmad. Included for ALL INCLUSIVE guests. EP guests: MXN $600 including beverages.
Four-Hands Dinner Experience with Chef Riaz Ahmad and Chef Roberto from GH, featuring mixology pairing by Mixologist Russel Chan from Villa del Palmar. Menu included for ALL INCLUSIVE guests. EP guests: MXN $1,300 including beverages.
Grill Experience - The Grilling Bastards
Grill Experience, where our guests, with their great sense of humor and unusual techniques, will teach you how to become a weekend grill master, sharing fun techniques and unique recipes.
Grill Experience, where our guests, with their great sense of humor and unusual techniques, will teach you how to become a weekend grill master, sharing fun techniques and unique recipes.
Grill Experience, where our guests, with their great sense of humor and unusual techniques, will teach you how to become a weekend grill master, sharing fun techniques and unique recipes.
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Mixology & Culinary Experience – Mixologist Edson Sánchez, Chef Alexander Sánchez, Chef Carlos Romero & Chef Alfredo Tamayo
Special Pop-Up at Garza Blanca Lobby featuring guest Mixologist Edson Hernández from Restaurant Arca and Jose Hernández, Head Mixologist of Tafer Cancun Region, with Tequila. The experience, titled “Voice of the Earth,” will feature beverages inspired by Mexico. Mexican bites will be prepared by Chef Alex Daniel from Noi Breakfast and Carlos Romero, Executive Chef of Blanca Blue, served by the chefs during the pop-up. Included for ALL INCLUSIVE guests. EP price: MXN $400 per experience.
Mixology Class at Noi Lobby in Mousai. Limited to 10 guests. Mexican Mixology experience included for ALL INCLUSIVE guests. The experience will be accompanied by bites specially designed by Chef Alfredo Pool.
Signature drink crafted by guest Mixologist Edson Sánchez and Jose Hernández, Mixologist from TAFER.
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Culinary & Mixology Experience – Chef German Navarrete, Chef Leonardo Peri, Chef Angel Chulim, Mixologist Russel & Mixologist Amairani Maya (Tequila Enemigo)
Meet and Greet at the Main Pool of Villa del Palmar at 12:00 PM. Presentation of the guest chefs together with our culinary team, featuring a meat-themed pop-up inspired by their dinner event on July 12th. Pop-up included for ALL INCLUSIVE guests. EP price: MXN $850. Tequila Enemigo will participate with signature cocktails crafted by Mixologist Russel and Amairani Maya from Tequila Enemigo.
Six-Hands Dinner at Casona Villa del Palmar featuring guest chefs from US MEAT at Restaurante Casona alongside our Executive Chef of Casona, Angel Chulim. The dinner will include pairing experiences by our guest Amairani Maya and Mixologist Russel Chan. Event included for ALL INCLUSIVE guests and also available for EP guests at MXN $1,400 per person, including beverages. Special dessert by the Pastry Chef.
Gastronomic & Mixology Experience – Chef Cesar Castañeda, Chef Carlos Hannon, Chef Oscar Macedo, José Hernández & Russel Chan in Collaboration with McCallan
Meet and Greet at the Main Pool of Garza Blanca. Presentation of the guest chefs together with our culinary team, featuring a special pop-up inspired by their dinner event of the day. Included for ALL INCLUSIVE guests. EP price: MXN $850.
Six-Hands Tasting Menu featuring Chefs Carlos Hannon, César Castañeda, and Oscar Macedo, accompanied by mixology pairings crafted by our two guest mixologists: José Hernández and Russel Chan.
Mediterranean Cooking Class at Davino accompanied by selected wines. Chef Hannon will showcase both classic and contemporary techniques from this unique culinary tradition, while our sommelier will pair the class with carefully selected European wine labels for a perfect pairing experience.
Chef Cesar will present a special breakfast menu together with Chef Alex Daniel at NOI Restaurant, featuring a culinary proposal inspired by contemporary Mexican cuisine with a focus on local, sustainable, and fair-trade ingredients.
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Seafood Culinary Experience – Chef Mauricio Leal, Felipe Tarazona, Chef Alfredo Tamayo & Chef Alejandro Aguirre
Pop-Up Meet & Greet presentation featuring Chef Mauricio Leal and the Hiroshi culinary team for guests at Garza Blanca. The chef will be introduced with charcoal-grilled cuisine and signature bites inspired by the dinner event on September 4th. Included for ALL INCLUSIVE guests and also available for EP guests for MXN $450.
Guest Chef Mauricio Leal from ICÚ Restaurant presents: Fresh Tuna Cutting Experience, followed by a Two-Hands Menu with guest Chef Mauricio Leal and Chef Alejandro Aguirre. Guest Mixologist Felipe Tarazona will elevate the experience with creative sake and Sapporo beer cocktails that perfectly complement the fresh seafood and tuna flavors. Event included for ALL INCLUSIVE guests and also available for EP guests for MXN $1,200 including beverages.
Special Seafood Menu Pop-Up Experience led by guest Chef Mauricio Leal, Chef Alfredo, and Chef Jesus. Guest Mixologist Felipe Tarazona will craft creative beverages with sake and Sapporo beer.
Seafood Gourmet & Mixology Experience – Chef Irving Zuñiga, Mixologist Nestor Can Jones, Chef Alex Sanchez, Chef Roberto Perez, Mixologist Jose Hernandez & Chef Carlos Escudero
Meet and Greet at the Main Pool of Garza Blanca at 12:00 PM. Presentation of the guest chefs and mixologist together with our culinary team, featuring a seafood-inspired pop-up experience. Pop-up included for ALL INCLUSIVE guests. EP price: MXN $850.
6:00 PM at Gourmet Hall Restaurant featuring Guest Chef Irving Zuñiga, Chef Robert Gael Perez, Executive Chef of GH, and Chef Alex Daniel from NOI Breakfast Restaurant. Activity: Six-Hands Dinner accompanied by an Artisan Mexican Mixology Pairing by Nestor Can Jones from Los Cabos and our Head Mixologist of Tafer Cancun Region, Jose Hernandez, presenting original cocktails never before tasted using Mexican and local ingredients.
Cacao, Mole & Mezcal Experience featuring culinary creations coordinated by Chef Carlos Escudero and Chef Irving Zuñiga, along with pastry specialties. Accompanied by our guest mixologist. Included for ALL INCLUSIVE guests and also available for EP guests for MXN $600 per experience.
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Gourmet & Omakase Experience – Chef Alejandro Cuallo, Chef Fabian Aceves & Chef Alejandro Aguirre
Special dinner at our NOI Restaurant created by our in-house Chef Fabian Aceves in collaboration with Chef Alejandro Cuallo, presenting an exclusive dining experience, ending on a high note with desserts designed by Chef Alejandro Aguirre. Included for all guests.
Guest Activity: “Ice Cream Omakase.” Ice cream tasting experience featuring flavors inspired by Hiroshi cuisine. Activity designed for member guests and club members from the three properties (maximum of 10 guests). Activity included for all guests.
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Garden Gourmet & Wine Experience – Chef Roxana Prieto, Chef Alexis Torres, Chef Fabian Aceves, Chef Alex Sanchez & Sommelier Florian Bourdin
Meet and Greet at the Main Pool of Garza Blanca featuring guest chefs and Sommelier Florian Bourdin together with our culinary team, presenting a pop-up with garden-inspired bites paired with mimosas and bellinis specially selected by our sommelier. Pop-up included for ALL INCLUSIVE guests. EP price: MXN $850.
Six-Hands Dinner featuring garden products at NOI Restaurant with guest Chef Alexis Torres and Pastry Chef Roxana Prieto, together with our in-house Chef Fabian Aceves, Executive Chef of NOI. Menu paired with wines selected by Sommelier Florian Bourdin. Time: 6:00 PM. Included for ALL INCLUSIVE guests and MXN $1,200 for EP guests.
Breakfast with Bubbles & Garden Vegetables – Mimosa & Bellini Experience. Special dishes created by the guest chefs using farm-fresh ingredients, paired with a selection of mimosas featuring wines from the Hexagon cellar, where our guest sommelier will welcome guests with this signature beverage experience.
Culinary Masters Experience - José Hau, Irving Quiroz, Sebastian Monje, Alexander Sánchez, Carlos Romero, Roberto Perez, Alfredo Tamayo & José Hernández
Meet & Greet at the main pool of Garza Blanca – 12:00 PM. Presentation of our guest chef alongside our guest mixologist Sebastian Monje. A mixology and seafood bites pop-up experience featuring fresh products from the sea. Included for AI guests | EP Price: 850 MXN
An exclusive menu curated by our guest chef José Hau together with our resident chefs: Alexander Sánchez from NOI Breakfast, Carlos Romero, Executive Chef of Blanca Blue, and Chef Roberto Perez. Accompanied by guest mixologist Sebastian Monje, presenting a signature cocktail menu highlighting his collaboration with Raicilla ‘Pequeña Raíz’. Included for AI guests | EP Price: 1200 MXN
Rooftop brunch at Mousai featuring our guest chef alongside resident chef Alfredo Pool, offering a seafood market-inspired experience paired with handcrafted spirits created exclusively for the event by guest mixologist Sebastian Monje together with TAFER Head Mixologist José Hernández. From 12:00 PM to 2:00 PM. Included for AI guests | EP Price: 900 MXN
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Signature Dining Experience - Rafael Prado, Carlos Escudero, Fabian Aceves, José Hernández & Casa José Cuervo
Meet & Greet at the main pool of Garza Blanca – 12:00 PM. Presentation of our guest chef together with guest mixologist José Hernández and Casa Cuervo. A mixology and seafood bites pop-up experience featuring fresh products from the sea. Included for AI guests | EP Price: 850 MXN
Dinner at Davino featuring a special four-hands menu curated by guest chef Rafael Prado and resident chef Carlos Escudero, Executive Chef of Davino. Accompanied by mixologist José Hernández, Mixologist Russel, and Casa Cuervo, presenting a signature cocktail pairing experience. Included for AI guests | EP Price: 1200 MXN. Starting at 6:00 PM.
Dinner at NOI Restaurant featuring a special four-hands menu by guest chef Rafael Prado together with resident chef Fabian Aceves. Paired with a signature cocktail menu crafted by mixologist José Hernández using Casa Cuervo spirits. Included for AI guests | EP Price: 1200 MXN. Starting at 6:00 PM.
Contact information / Reservations
+52 (998) 193 2600 Ext: 8000 / 8222Venues
Gourmet Hall Restaurant
Taste the flavors of a selected array of top culinary cuisines at Garza Blanca Cancun’s brand-new Gourmet Hall, where guests will find five specialty kitchens.
The Rooftop Garza Blanca
The Rooftop is an oceanfront rooftop bar where guests can delight in gourmet bites and sip inventive cocktails while enjoying Cancun’s mesmerizing seascape.
Davino Restaurant
At Davino Restaurant, you will enjoy a mouthwatering blend of Italian cuisine served within a contemporary-chic ambiance.
Zama Restaurant
Zamá is characterized by its deliciously extensive menu incorporating many local ingredients for a modern twist on classic Mexican dishes.
NOI Restaurant
At NOI, you will embark on a flavorful journey and the discovery of la dolce vita. Your unique dining experience begins as the restaurant welcomes you with a gentle flow of inspired design, contemporary interiors and exquisite art pieces.
The Rooftop Cancun
Ascend to the top floor to the greatest Adults-Only rooftop restaurant in Cancun. Feel the rhythm of the breeze and the sweeping ocean views that make this the best photo spot in Cancun.