Rosewood Mayakoba’s Chefs Amigos de Sian Ka’an Event to Raise Funds and Awareness

In Dine, Playa del Carmen & Tulum by Suzanne Koch

This week, Rosewood Mayakoba hosted Chefs Amigos de Sian Ka’an, supporting the Sian Ka’an Biosphere Reserve that is located in Mexico’s Yucatan Peninsula. On Aug. 6, guests joined Chef Juan Pablo Loza, Director of Culinary Operations at Rosewood Mayakoba, who cooked alongside acclaimed visiting chefs to raise funds for the recent fires that have significantly affected the UNESCO World Heritage site and to increase awareness about sustainable cuisine and the effects it has on the local food chain and environment. Proceeds will be donated to the Amigos de Sian Ka’an a not-for-profit organization dedicated to environmental conservation and sustainable development.  Funds will be used to further combat the fires that have substantially harmed over three thousand acres of tropical forests and to educate reserve visitors of the damaging effects of deer poaching. 

“The Sian Ka’an Biosphere Reserve is home to countless indigenous vegetation, land animals, and marine life, all living amongst the second largest coral reef on the planet and its extensive wetlands. It’s incredibly important to preserve this unique ecosystem and other protected areas along the Yucatan Peninsula and beyond.”

Daniel Scott, Regional Vice President & Managing Director of Rosewood Hotels & Resorts

Rosewood Mayakoba’s Chef Juan Pablo Loza, Director of Culinary Operations, together with chefs Xavier Pérez Stone (Axiote), Pedro Abascal (Primo), Jorge Ildefonso (Pia, Cocina Libre), Orlando Trejo (Hotel Xcaret), Cesar Castañeda (NÜ Tulum), Karla Enciso (El Pueblito at Mayakoba), Froy Ramos (Rosewood Mayakoba), and pastry chef Alejandro Madrigal (Rosewood Mayakoba), treated guests to creations inspired by the regional flavors of the Riviera Maya and beyond. Each dish showcased three interconnected principles from the Slow Food philosophy that Rosewood Mayakoba has adopted over the years: sustainable and high-quality ingredients, environmentally-responsible production, and fair conditions and pay for producers.

Dishes included Tamal de Frijol con Barbacoa de Alcachofas (Juan Pablo Loza), Lobina en Escabeche de Chile Mixe (Xavier Perez Stone), Panucho de Trucha con Aziote y Salsa (Karla Encisco) and Merengue Flameado con Sorbete de Lichi y Frambuesa (Alejandro Madrigal).  Guests enjoyed cocktails and wine sponsored by Casa Madero, Mezcal Montelobos and Flor de Caña rum.

For more about Amigos de Sian Ka’an or to make a donation, visit:  

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