Karisma Hotels & Resorts

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.

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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* *January 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.

Tireless, creative, and passionate cook of her trade … 

I met Daniela more than 8 years ago, she started in our kitchen with a great desire to learn and develop that innate talent that she has for the kitchen, that same passion continues to shine today. Today, her talent and leadership has led her to be Executive Chef of Margaritaville Island Reserve Riviera Cancun, successful in all the entrusted projects given, especially in the inauguration of this new brand, Daniela is one of the few female Executive Chef in the industry. 

It is very remarkable that, despite the tasks of her position, her passion for cooking has not clouded her and she continues to transmit love through food, this being the true origin of our profession. It is an honor for the F&B team and for Karisma to have her talent and passion, I am completely sure that she will continue to surprise her diners today and always Mise en place, common sense, and passion for cooking…. Jonatan Gomez Luna


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/lechiquerestaurant

@lechiquerestaurant

Le Chique Recognized as one of the best fine dining restaurants in Mexico and awarded as one of the Latin America’s 50 Best Restaurants 2019. www.stellar.restaurant/le-chique


instagram.com/50bestbars

@50bestbars

The World’s 50 Best Bars Click here for resources to help bars, restaurants and hospitality workers affected by coronavirus 👇 www.theworlds50best.com/stories/tags/Coronavirus


instagram.com/theworlds50best

@theworlds50best

The Worlds 50 Best Restaurants Click here for resources to help restaurants, bars and hospitality workers affected by coronavirus 👇 www.theworlds50best.com/stories/tags/Coronavirus



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.

ABASTUR 2020

The exhibition that helps you connect with all major Hotel, Restaurant and Catering suppliers in one place

December 2 to 4, 2020
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Brasil November 3-4, 2020

Food ingredients South America 2020

It is the main meeting of the food and beverage ingredients industry in all of Latin America, the 24th edition of the Food ingredients South America (FiSA) will be held once again at the Transamerica Expo Center, from November 3 to 4, 2020.

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September 30 to October 15, 2020 (VIRTUAL)

Expo Alimentaria Perú

Expoalimentaria Virtual is the commercial platform for food and beverages in Latin America, being a meeting point for key distribution, retail, horeca and specialized channel operators in the national and international market.

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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 ...

Product

Black “Recado”

This delicacy represents the gastronomic heritage of the Mayans and the Spanish additions with two protagonists: the black “recado” and the "but" or ground turkey meat balls.

Jonatan Gómez Luna
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Our industry and profession are full of successful people, geniuses, magicians and artists of the trade, this section is dedicated to them and their work, their significance and inspiration … Month by month we will present a relevant figure in our industry, what they have done and why they have dignified our profession, this will be a space to inspire and motivate us towards excellence

RICARDO MUÑOZ ZURITA

"Prophet and Presever of Culinary Tradition"

Originally from Coatzacoalcos, Veracruz, he began his career working in a family restaurant. 

Initially, he studied the career of Tourism Business Administration at the International School of Tourism in Mexico City. He continued his training as a chef at San Diego Community College, later at Le Cordon Bleu in Paris and at The Culinary Institute of America in New York. 

In January 2009 he successfully represented Mexico at Madrid Fusión, one of the top gastronomic events worldwide. 

He was named by Time magazine “Prophet and Preserver of Culinary Tradition” and considered one of the Top Chefs in Mexico and Latin America. 

He has received various recognitions and awards, in addition to being part of the French Culinary Academy. He currently runs the Azul and Oro Cafes at the National Autonomous University of Mexico and the Azul Condesa and Azul Histórico restaurants and plans next year to open his first hotel restaurant with the Xcaret group in Mexico. 

He has collaborated on numerous magazines, newspapers, and radio and television programs. His tireless research work has taken him to tour the country to learn first-hand about regional cuisines, of which he is the greatest connoisseur and a reference. 

He is one of the most respected authors on Mexican gastronomy, creator of numerous works: 

  • Chiles rellenos en Mexico 
  • Verde in Mexican cuisine. 
  • Author in Larousse: Salsas mexicanas; Los clásicos de la cocina mexicana; Verde, blanco y rojo 
  • Encyclopedic dictionary of Mexican gastronomy. 

Among other works of culinary relevance A true benchmark of Mexican cuisine in the world ...