A Celebration of Culinary Excellence at Casa de Sierra Nevada’s Four Chefs Dinner

In the midst of Mexico’s culinary renaissance, where the world’s attention is firmly fixed on the country’s vibrant gastronomic scene, there exists a culinary haven that seamlessly marries tradition and innovation. Casa de Sierra Nevada, a Belmond Hotel renowned for its exceptional cooking school, Sazon, Tunki Rooftop by Handshake and Andanza Restaurant is at the forefront of culinary in Mexico. With an unwavering commitment to both modern and traditional Mexican cuisine, Casa de Sierra Nevada stands as a beacon of culinary excellence.

On October 14, 2023, at 7:00 PM, Andanza Restaurant at Casa de Sierra Nevada will host the third edition of “Four Chefs to the Table: Culinary Expressions,” an event dedicated to celebrating the diverse and innovative world of Mexican gastronomy.

This event is a testament to Casa de Sierra Nevada’s enduring commitment to showcasing the very best of Mexican culinary innovation bringing together four distinguished Mexican chefs, each with their own distinctive culinary style and international acclaim.

THE CHEFS:

Chef Pablo Salas, Executive Chef, Amaranta Toluca, Mexico: A self-taught culinary genius, Chef Salas, hailing from Toluca, is a seasoned wanderer of Mexico’s diverse gastronomic landscape. Chef Salas is also a delegate of the Conservatorio de la Cultura Gastronómica Mexicana and a member of the Colectivo Mexicano de Cocina, A.C. His exceptional contribution to sustainable Mexican gastronomy has earned recognition from the Mexican Senate.

Chef Sonia Arias, Executive Chef, Jaso Polanco, CDMX, Mexico: With a background in the Culinary Institute of America, Chef Sonia Arias is celebrated as “The Queen of Desserts.” Chef Arias has extended her culinary influence through television collaborations with BBC, Travel Channel, Fox Network, and Utilísima.

Chef Daniel Ovadia, Executive Chef, Paxia, CDMX, Mexico : Renowned for over two decades, Chef Daniel Ovadia stands as one of Mexico’s preeminent culinary talents. Notably, he designed the kitchen for Urike and Kori, the restaurants aboard the spectacular Chepe Express train. Beyond his restaurants, Chef Ovadia is an esteemed ambassador for global commercial brands and actively participates in prestigious culinary contests.

Chef Daniel Camacho, Executive Chef, Maroma, A Belmond Hotel, Riviera Maya: Chef Daniel Camacho’s culinary hallmark is rooted in Mexican traditions, celebrating the timeless flavors that define Mexican culinary culture. Each year, Chef Camacho passionately reinvents his menu at Maroma, A Belmond Hotel, Riviera Maya, to offer guests a unique and unforgettable culinary experience.

THE DINNER:

Throughout the evening, Andanza Restaurant at Casa de Sierra Nevada will transform into a stage for culinary expression, where each dish is a masterpiece. Guests will have the opportunity to savor delights like Salmon Trout Aguachile, Quesadillitas “Oaxaca,” Short Rib, Lamb Tamal, and the enchanting Golden Egg dessert. These creations will be thoughtfully paired with an exclusive selection of Tres Raíces wines, awarded by respected organizations such as Concours Mondial de Bruxelles, and Decanter World Wines among others.

Dinner celebration on October 14 is priced at $134 (2,300 MXN) per person, contact to book with restaurants.csn@belmond.com

This event is an opportunity to offer a front-row seat to Mexico’s culinary creativity and there is no better place to experience it than at epicenter of Mexico’s cultural and artistic scene – San Miguel de Allende – and at its very heart, Casa de Sierra Nevada, a Belmond hotel.