Gourmet Artistry

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

Corporate Chef of Minor Hotels Europe & America for 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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.