Chef Dante Ferrero
Dante Ferrero is a renowned chef in the culinary industry. Born in Argentina and with over 20 years of experience in Mexico, Ferrero is known as "The Meat Guru" due to his passion and authority on the subject. He has created two award-winning restaurants in Monterrey, Mexico, named Neuquén and Alodé. Despite his busy schedule, he has collaborated with world-renowned chefs such as Enrique Olvera at Pujol, Massimo Bottura at Osteria Francescana, and Juan Mari Arzak at Arzak.
Ferrero is famous for his event "La Vaca Es Mía" (The Cow is Mine), where he cooks an entire cow over an open fire in an exaggerated and primitive way at food festivals around the world. This experience demonstrates his deep knowledge of all meat cuts. His most recent project is DANTE Brasa y Fuego (DANTE Grill and Fire), where he imparts his distinguished flavor to each dish. Ferrero is undoubtedly a prominent figure in the gastronomic world, especially when it comes to meat cuisine.
Sommelier Georgina Estrada
This Mexican sommelier is a prominent figure in the world of wine and luxury beverages, with over 20 years of experience in the sector. She currently serves as the National Ambassador for El Cielo Valle de Guadalupe winery and Piper-Heidsieck Champagne. Additionally, she is the Vice President of the Mexican Sommeliers Association, A.C. (ASM), where she also participates as an authorized instructor in the training of future sommeliers in the diplomas coordinated by the ASM.
She is the General Director of a leading consulting company in the wine and distilled beverage industry. Previously, she was a professor of oenology at CESSA University Campus Estado de México. In her professional training, she holds the Certified Level from The Court of Master Sommeliers and is currently preparing for the Advanced Level.
She has served as a judge in various national and international sommelier and wine competitions. For 18 years, she was the spokesperson for the Ultrapremium LOUIS XIII cognac from the French firm Rémy Martin, highlighting her long and successful career in the industry.
Chef Carlos Romero
He is a prominent culinary professional from Puerto Vallarta, Jalisco. He graduated in Gastronomy from the Universidad Tecnológica de Bahía de Banderas. After completing his university studies, he dedicated himself to exploring and traveling through various states of the Mexican Republic, gaining extensive experience and knowledge in the country´s diverse culinary landscape.
His career gained significant momentum in the state of Oaxaca, where he became part of the team at Restaurante Casa Oaxaca. At this establishment, he collaborated with several renowned chefs, further enriching his professional trajectory.
Following his successful tenure at Casa Oaxaca, Carlos Romero joined TAFER Resort. He currently serves as the Chef Patron of the restaurant Blanca Blue, where he continues to excel in his culinary skills and leadership in the kitchen. His career reflects a constant commitment to excellence and innovation in the art of gastronomy.
Lic. Gustavo Ortega
Lic. Gustavo Ortega is a professional with a strong educational background and extensive experience in the tourism sector. A graduate of the Universidad Iberoamericana in Business Administration, he furthered his education with postgraduate studies in Universities of Harvard, Cornell and US Davis.
With 30 years of experience in the tourism sector, Mr. Ortega has held various positions in different hotels, including roles as General Manager at chains like Allegro Resort & Occidental. His career also included government experience where he reached significant leadership positions such as Mayor of Cozumel and Director of FONATUR in Cancun in Quintana Roo.
With visionary guidance, El Cielo has risen to prominence, establishing itself as the most Enoturism project in the country. Furthermore, the restaurant Latitud 32, with its distinctive Baja-Yucatán culinary offerings, is emerging as a culinary gem within El Valle de Guadalupe, as well as El Cielo Resort with its high-quality facilities and professional staff. As the President of the Board of Directors and CEO, Gustavo Ortega`s remarkable career and unwavering commitment to the development and management of El Cielo Valle de Guadalupe have positioned it as a trailblazer in the Mexican tourism and winemaking landscape.
Sommelier Yuniva Pérez Mendoza
She is a distinguished professional in the Food and Beverage field, with a robust educational background and experience. She holds a degree in Foreign Trade from the Universidad Autónoma de Sinaloa and has over 19 years of experience in the sector.
In 2018, she received a certification from the Mexican Sommelier Association. She currently holds the Certified Level from The Court of Master Sommeliers and is in the process of preparing for the Advanced Level. Additionally, she is a certified Bar Tender Mixologist by COMPECER.
Throughout her career, Mrs. Pérez Mendoza has held various significant positions such as Head Bartender, Mixologist, and Jr. Sommelier at several prestigious hotels in Los Cabos. She has collaborated with renowned brands such as Ventanas al Paraíso, El Dorado, and Hacienda del Mar.
Presently, she serves as the Wine Manager at Garza Blanca Resort & Spa Los Cabos, where she continues to contribute her vast experience and knowledge in the world of beverages and sommelier, significantly enhancing the prestige and quality of service in the hospitality sector.
Chef Javier Plascencia
He is a prominent and seasoned professional in the culinary world, hailing from Tijuana, Baja California. With an impressive career spanning 37 years, Plascencia has distinguished himself as a fervent promoter of local production, encompassing everything from wines and beers to organic farm meats.
After completing his studies in San Diego, he opened his first restaurant in Tijuana in 1989. Since then, he has grown to become one of the most prolific entrepreneurs in the region, owning a variety of establishments, each with innovative and unique concepts.
Currently, Chef Plascencia splits his time between Mexico and the United States, participating in seminars, festivals, and conferences. In these events, he inspires his students to explore and discover new flavors and textures in food, encouraging them to create new ways to fully exploit their culinary potential. His influence and contributions to gastronomy have made him a key figure in the promotion and evolution of modern cuisine.
Chef Humberto Aguilar
Born in Coatzacoalcos, Veracruz, this chef solidified his career in Quintana Roo. From a young age, he stood out by participating in various international gastronomy festivals such as the Wine & Food Festival, collaborating with renowned chefs like Joan Roca and Xavier Stone.
He honed his talent at several hotels, including Live Aqua and Nizuc Resort & Spa. He started as a Banquet Chef and later became the Chef at “Ramona”, one of the flagship restaurants. Currently, he serves as the Chef Patron at Blanca Blue Restaurant in the Garza Blanca Resort & Spa Los Cabos, part of the Tafer Group.
He regards Mexican cuisine as mythical and mysterious, highlighting the best of Mexico in each ingredient and blending flavors in each of his dishes.
Chef Luis Vázquez
Originally from Guadalajara, Jalisco, Luis Vázquez is a chef with extensive experience in the world of gastronomy. He has completed internships and worked in renowned fine dining restaurants, such as M Cocina Creativa in Guadalajara, Tintoque in Puerto Vallarta, and Lorea in Mexico City.
His experience as a chef de cuisine has led him to lead the kitchens of various establishments. In Guadalajara, he was in charge of Maltés, a gastro bar with signature cocktails and small plates. He also developed the menu for Shelter in its post-pandemic reopening, a proposal with a European wine cellar complemented by eclectic and flavorful cuisine.
In Los Cabos, Luis Vázquez worked in a hospitality development for the tequila brand Clase Azul México, where he led the operations of 3 consumption centers for a luxury market.
Currently, he is in the bay with Loma 42, where he directs the sister restaurants in Tepic and Nuevo Nayarit. In these establishments, he maintains the essence of the rich cuisine that has positioned Loma 42 as a benchmark for gastronomy in Nayarit.
Luis Vázquez is passionate about cooking, food, people, and music. His cooking style is based on good techniques and processes that showcase the best expression of the ingredients. He likes bold and flavorful combinations that are presented in a visually appealing way.
Chef Rogelio Domínguez
He is a chef with a notable and diverse trajectory in the culinary world. In 2014, he undertook an internship at the renowned restaurant "Central" in Lima, Peru, working alongside chefs Virgilio Martínez and Pía León as a line cook.
In 2016, he moved to the United States, where he started his career as a line cook in banquet services. This experience allowed him to learn culinary techniques and absorb the gastronomic culture of North America.
The summer of 2018 marked a milestone in his career when he participated in the IXTAChef2018 international Mexican cooking contest, securing first place. This victory highlights his skill and creativity in the kitchen.
In 2019, Domínguez took a significant step forward in his career by becoming a Co-Owner of the restaurant "Montaje. Cocina de regiones", a concept and establishment created by him.
Currently, he is leading the innovative concept of "Cocina de brasa, humo y parrilla" (Grill, Smoke, and Barbecue Cuisine), where he faces the challenge of merging two international cultures, using the fundamentals of fire as the basis of his cooking. This direction in his career illustrates his constant pursuit of innovation and excellence in the culinary arts.
Sommelier Julio Patrón
Julio Manuel boasts a rich academic background in Gastronomy and Wine Management, further enriched by his certification from the Mexican Sommeliers Association. His distinguished career as a Sommelier includes prestigious roles at renowned hotels such as Xcaret México, Hilton Cancún, and Azul Sensatori.
Pairing Dinners
BY TAFER HOTELS & RESORTS
Embark on a Gastronomic Journey
WITH TAFER HOTELS & RESORTS IN ALLIANCE WITH THE PRESTIGIOUS EL CIELO WINERY
Join us for an exquisite series of pairing dinners hosted at the most breathtaking destinations in Mexico – Los Cabos, Cancun, and Puerto Vallarta. This event celebrates the collaboration and endorsement between Tafer Hotels & Resorts and El Cielo Winery, a name synonymous with quality and innovation in the world of wines.
Don’t miss this unique opportunity to savor the art of fine dining and winemaking. We blend the culinary heritage of Mexico with the world-class distinction of El Cielo Winery through the expertise of our recognized Guest Chefs and Sommeliers, who will tantalize your taste buds and immerse you in the local culture.
Events
Puerto Vallarta
The event has ended.
Traditional Elegance
Immerse yourself in the charming ambiance of Puerto Vallarta. Our chefs will take you on a culinary journey through traditional Mexican cuisine, each course thoughtfully paired with El Cielo’s exquisite wines to enhance every flavor.
Venues
A
| DATE | SCHEDULE | EVENT | LOCATION | PRICES |
|---|---|---|---|---|
| March 5, 2024 | 7:30 p.m. | Cocktail | Rooftop South at Hotel Mousai | EP: $175 USD* AI: $147 USD* |
| March 6, 2024 | 7:00 p.m. | Dinner | Karuma Restaurant | $241 USD* |
| March 5 & 6, 2024 | 7:30 p.m. Cocktail 7:00 p.m. Dinner |
Cocktail and Dinner with Pairing | Rooftop South & Karuma | $376 USD* |
Please note that the exchange rate used for conversion is 1 USD = 17 MXN (Mexican Pesos).
Special Guests
Chef Luis Vázquez
Sommelier Georgina Estrada
Chef Rogelio Domínguez
Lic. Gustavo Ortega
Los Cabos
The event has ended.
Desert meets the Sea
Discover the magic of Los Cabos with a dinner set against the dramatic desert landscape meeting the crystal-clear waters of the Sea of Cortez. Indulge in a menu inspired by the sea, paired exquisitely with El Cielo’s award-winning wines.
Venues
Event Details
| DATE | SCHEDULE | EVENT | LOCATION | PRICES |
|---|---|---|---|---|
| Feb 29, 2024 | 6:00 p.m. to 10:00 p.m. | Dinner | Blanca Blue Restaurant | $230 USD* |
Please note that the exchange rate used for conversion is 1 USD = 17 MXN (Mexican Pesos).
Special Guests
Chef Javier Plascencia
Chef Humberto Aguilar
Sommelier Yuniva Pérez Mendoza
Sommelier Georgina Estrada
Lic. Gustavo Ortega
Contact information / Reservations
Cancun
The event has ended.
A Caribbean Delight
Experience the fusion of tropical flavors and world-class wines under the stars in Cancun. Our expert chefs will prepare a tantalizing menu that perfectly complements the unique notes of El Cielo’s finest wines, all while you enjoy the serene Caribbean backdrop.
Venues
Event Details
| DATE | SCHEDULE | EVENT | LOCATION | PRICES |
|---|---|---|---|---|
| Feb 16, 2024 | 7:00 p.m. | Cocktail | TierraLuna Gardens | EP: $175 USD* AI: $147 USD* |
| Feb 17, 2024 | 7:00 p.m. | Dinner with Pairing | Blanca Blue Restaurant | $241 USD* |
| Feb 16 & 17, 2024 | 7:00 p.m. | Cocktail and Dinner with Pairing | TierraLuna Gardens & Blanca Blue Restaurant | $300 USD* |
Please note that the exchange rate used for conversion is 1 USD = 17 MXN (Mexican Pesos).
Special Guests
Chef Dante Ferrero
Sommelier Georgina Estrada
Chef Patrón Carlos Romero
Lic. Gustavo Ortega
Sommelier Julio Patrón
Contact information / Reservations
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