WHAT'S COOKING?

F&B DNA

SPECIAL EVENTS, PROGRAMS, ACTIONS

The DNA of F&B is the definition of its essence, it is reflected in each of our Hotels through memorable experiences, magical moments that fill all the senses and remain in the back of our guest’s minds.

WHAT'S COOKING Podium

Based on the effort and dedication of our operative team members and the parameters obtained through ReviewPro, it is a pleasure for us to highlight in this section the three outlets that obtained the best results last month* *October 2020 results 

F&B WHAT'S COOKING STAR

For representing the values of Karisma, for its performance, perseverance, and commitment, we are proud to present to you the F&B Star of the month.

You might say Petrus Coenders was born to be a sommelier. With a name synonymous with some of the most revered Bordeaux wines in the world, and a father whose wine collection would command attention and admiration from virtually any wine amateur, his awareness and appreciation for fine wine came at an early age.

Fast-forward through the years and you’d find Petrus working tirelessly in the hospitality industry. It is these restaurants and bars that would ultimately lead him to the Hospitality and Gastronomic Management School at Leeuwarden. Here, in the northernmost reaches of the Netherlands, his knowledge and love of wine flourished, and the young boy who could barely reach the top shelf would soon be extolling the virtues of some of the world’s finest vintages

Today, three years after joining the team at Le Chique, this Certified Sommelier of the Court of Master Sommelier continues to dazzle Le Chique guests nightly with a resplendent marriage of food and wine. At the same time, Petrus Coenders travels the world to acquire remarkable vintages designed to complement Chef Jonatan Gomez Luna’s revered modernist cuisine. Nowadays he is the Head Sommelier at El Dorado Resorts. Giving the amazing Show at Fuentes. Guiding you through the winepairings and the wonderful of wines.

 Thank you

Diego García

Food & Beverage Manager at Dorado Royal

WHAT'S COOKING?

Trends

INSPIRATION FOR YOUR CREATIVITY

What is in fashion what innovative trends exsists, which gastronomic influences are there in the world that inspire us in Karisma? Obtaining and assimilating ideas for constant renovation and reinvention, within the F&B department, is the key of success for present and future of our Company

instagram.com/celele_restaurante

@celele_restaurante

Contemporary cuisine based on the gastronomic culture and biodiversity of the Colombian Caribbean territory

www.celelerestaurante.com


instagram.com/veneno.restaurante

@veneno.restaurante

VENENO. Monday to Saturday 2:00 to 12:00 Sundays 2:00 to 7:00 3315883323 reservaciones@venenorestaurante.com

www.venenorestaurante.com


instagram.com/restaurantmirazur

@restaurantmirazur

Restaurant Mirazur, By @maurocolagreco
reservation@mirazur.fr
Tag your photo #mirazur

www.mirazur.fr


WHAT'S COOKING?

Culinary Journey

EVENTS AND SOMETHING ELSE

A trip around the world within everyone's reach from their properties, what is going to happen in different parts of the world that can enrich our knowledge? From events that will take place in our own Hotels to international conferences, fairs or symposiums directly related to F&B. We invite you to take a culinary journey to the aromas, flavors, history, and traditions of our neighboring countries around the globe.

HAWAII FOOD & WINE FESTIVAL 2020


SEE MORE

NATURAL PRODUCTS EXPO WEST

 

WHAT'S COOKING?

Culinary Cellar 

TECHNIQUES AND RECIPES

For any F&B professional the most important thing in their trade lies in the product, for restaurants and bars it is everything, that is why we dedicate a special section to enhance, to know and to learn more about all products. The Culinary Cellar will narrate and describe those unique products in Mexico and in the world, which are present in our daily lives, to help us better understand our beautiful profession. We must remember that our creativity also lies on how wide our pantry is ...

Producto

CAVIAR

Caviar is called sturgeonfish roe (a species native to the rivers and lakes of eastern Europe and central Asia) that is consumed by humans.

The high price of caviar is a reflection of the rarity or low availability of sturgeon. There are also substitutes made with egg from other fish (such as lumpo, cod, salmon or muljol). All of them are considered a culinary delicacy.

Jonatan Gómez Luna
See More

WHAT'S COOKING?

Hands on

A trip around the world within everyone's reach from their properties, what is going to happen in different parts of the world that can enrich our knowledge? From events that will take place in our own Hotels to international conferences, fairs or symposiums directly related to F&B. We invite you to take a culinary journey to the aromas, flavors, history, and traditions of our neighboring countries around the globe.

JOSÉ MIGUEL GARCÍA

"Has done internships in the best restaurants in Spain, has been in charge of the renowned chef Mónica Patiño, and today, he runs three different successful businesses in Mexico City. "

At his 35 years old, José Miguel García has done internships in the best restaurants in Spain, has been in charge of the renowned chef Mónica Patiño, and today, he runs three different successful businesses in Mexico City.

His passion for the cuisine starts at an early age, when he was helping with different chores at La Barraca Valenciana, a small and cozy “torería” located in the heart of Coyoacán and that was originally founded by his father. At 15 years old, he started is professional education with the Mexicain Cuisine Course and a Food and Beverages Administration Course in the Centro Culinario Ambrosía. There, he learned the cooking basis from the mexican gastronomy pioneers; Federico López, Silvia Kurcyn, among others.

While studying, he did an internship in the restaurant MP Bistro and La Taverna del León of Mónica Patiño. However, his visionary spirit took him away from the mexican cuisine and continue his training in the best restaurants of the world. He did his internship in Ca ́Sento (Casa Vicente), El Bulli y El Celler of Can Roca, in Spain. Upon his return to Mexico, he joined as a Kitchen Manager in Naós, a prestigious and renowned restaurant of Mónica Patiño, and the place that he was in charge of for three years. 

In 2011, he becomes in charge of La Barraca Valenciana, as chef and administrator. Thanks to his talent, in a short period of time, he positioned La Barraca as one of the best places for the “Chilanga cuisine”. In 2013, he opened his own business “ Tu Chela”, a supply center for the making of artesanal beer, and in which he also gives training for the brewing, at the same time, he founded his own brand “Espantapajaros”, to which is produce in his own brewery plant, located south of Mexico city; in 2019 recives his first gold medal with his DARK BELGIAN in the international contest ARO ROJO. Currently, apart from managing his three projects, he gives training to different breweries throughout the country, he also continues training himself with courses like Ciccerone and BJCP.