At the heart of every momentous celebration at Capella Pedregal is a culinary experience designed to reflect your tastes together. As every wedding menu is customized, our Romance Specialists and chefs will review with you the delectable choices possible and discuss the best options to match your preferences.
Using the freshest ingredients and indigenous produce harvested from local farms, our cuisine represents the best of seasonal favorites and traditional Mexican flavors interpreted with contemporary flair. Menu recommendations will be made based on the time of day and number of guests you are hosting, taking into consideration allergies and food restrictions.
Our talented pastry team will work with you to create the wedding cake of your dreams, right down to the color, flavor and shape. You can choose to have a smaller cake and add a variety of mini desserts, cookies, cupcakes, traditional Mexican candies and a s’mores station for a delightfully unique and sweet celebration.
Yvan Mucharraz - Executive Chef
Capella Pedregal's Executive Chef, Yvan Mucharraz has worked in some of the finest kitchens in the U.S. and Mexico. An alumni of The French Laundry, Mucharraz spent time with Michelin-starred Chef Juan Mari Arzak, one of the great masters of New Basque cuisine, at his flagship restaurant Tezka in Mexico City. He also helmed Casa del Lago at the Rosewood Mayakoba in Riviera Maya from 2007 to 2010 before joining the French Laundry.
At Capella Pedregal, Mucharraz oversees all of the property’s culinary operations including a 42-strong kitchen team, the resort’s signature fine dining establishment, Don Manuel’s, the stunning El Farallón, the Beach Club, Crudo’s, 24-hour in-room dining and weddings.
Lauren Sung Wong Tee - Pastry Chef
Rounding out the culinary talent is Capella Pedregal’s accomplished pastry chef, Lauren Sung Wong Tee. Trained in Singapore’s finest hotels, including Capella Singapore, Chef Lauren’s dessert creations marry tradition with inspired whimsy.