El Food & Wine Festival de este año contará con la colaboración de cinco chefs premiados internacionalmente, entre los cuales hay Marco Bustamante, chef ejecutivo y director del Departamento de Alimentos y Bebidas de Capella Pedregal. Cada chef preparará especialidades únicas para la noche de la recepción de bienvenida, la barbacoa en la playa y la gran cena final de cinco platos. Los asistentes tendrán la oportunidad de aprender de los maestros a través de una serie de demostraciones culinarias con cada uno de los chefs.
El chef maestro Kent Rathbun de Dallas, Texas, regresará para el Food & Wine Festival de 2013. Cada mes se revelará el nombre de un chef. ¡Asegúrese de ir comprobando regularmente el nombre del último chef anunciado!
Kansas City–born and raised-- Chef Kent Rathbun trained in kitchens in his hometown and moved on to Texas. There, he polished his take on global cuisine at his first venture, Dallas' Abacus, inspired by his travels throughout the world. Since then, his mini culinary empire has expanded to include five more restaurants, a line of cooking products, and a successful catering business. Rathbun has repeatedly appeared on a number of TV shows, including the Food Network’s "Chef du Jour", Cooking Live with Sara Moulton, "Ready Set Cook", the CBS Early Show, the Rosie O’Donnell Show and NBC’s Today Show. In 2008, Rathbun competed on Food Network’s hit series “Iron Chef America” and defeated grill master Bobby Flay in a frenetic culinary battle. Rathbun was honored to be one of the featured chefs for the Bush 2001 Inaugural Ball and has participated in the Pre-SuperBowl Event, “Taste of the NFL” for the past seven years.
Capella Pedregal's Executive Chef, Yvan Mucharraz has worked in some of the finest kitchens in the U.S. and Mexico. 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 Farallon, the Beach Club, Crudo’s, 24-hour in-room dining and banquets.
Lauren Sung Wong Tee
Capella Pedregal’s accomplished pastry chef, Lauren Sung Wong Tee will add sweet treats throughout. Trained in Singapore’s finest hotels, including Capella Singapore, Chef Lauren’s dessert creations marry tradition with inspired whimsy and will be showcased throughout the events.