In this edition, we honor Asian gastronomy; deemed one of the oldest gastronomies in the world. Be amazed by the versatility in every bite, its eccentricity in every display, and the relaxing sounds of its melodies. We have prepared an experience that will take you through the landscapes and cultures of China, Japan, Thailand, Indonesia, and every unimaginable corner of this dignified continent.
Witness the discipline of an avant-garde culture that has reinvented over the years to captivate through its culinary delights at the hand of renowned international chefs.
Enveloped by the Mayan jungle is the frame that will house the fifth edition of this series of festivals organized by Grand Velas Riviera Maya, that exalt the culinary traditions around the world.
Sen Lin embarks diners on a journey through sophisticated Asian cuisine. The mixture of its refined flavors with innovative gastronomic techniques portray the perfect combination of Occidental and Oriental cultures.
At the age of 22, she left her homeland and arrived in Mexico, where she soon began to showcase her cooking skills and living memorable experiences abroad, alongside iconic chefs, as well as taking advantage of the influx of Japanese cuisine that was just entering our country.
National recognition arose with the consolidation of Japanese restaurants Tori Tori and Murasaki in Mexico City, also for its successful participation in the creation of the menu Aeromexico's aerial route Mexico City - Tokyo.
She currently pays homage to her roots at Kazu’s Kitchen, a restaurant in which the passion for cooking is manifested in the ideal dish, beyond aesthetics. In this space, the priority is to savor the delights of top-level Japanese cuisine at the hand of the most exclusive chef in the kitchen: Kazu Kumoto.
With over 20 years of experience under his belt, Chef Makoto Okuwa has developed his own version of Japanese cuisine, merging traditional Edomae sushi with contemporary culinary techniques.
Makoto’s introduction to cooking took place in his hometown of Nagoya, Japan where at the age of 15, he began an apprenticeship with master sushi chef Shinichi Takegasa. After a decade of training, he traveled to Washington, D.C., where he continued to develop his expertise alongside the talents of chef Masaharu Morimoto.
In 2007, Makoto fulfilled a lifelong dream by opening up his own restaurant, Sashi Sushi + Sake Lounge, in Manhattan Beach, which was highly acknowledged in Los Angeles Magazine and Los Angeles Times.
In Spring 2017, the sprawling Polanco neighborhood of Mexico City became Makoto’s newest stage, as he expanded his reach in an exciting new direction, combining the vast culinary traditions of Mexico and Japan.
Member of the Master Chefs Club of Thailand, and with more than 14 years of experience in the culinary industry, Wayu “Light” Wattanakamin has traversed various international culinary practices in venues such as Sahara Resorts in Kuwait, at the Millennium Plaza Hotel in Dubai, the Diplomatic Club in Doha and plenty more in Europe and Malaysia.
Chef "Light" is distinguished for utilizing traditional ingredients to produce the absolute balance between contemporary and ancestral cuisine while exploring with new authentic textures and plasterings.
He currently serves as the Executive Chef of the Asian fusion restaurant Sen Lin in Grand Velas Riviera Maya, where he showcases the wisdom and expertise stemmed from his mother's recipes in each dish, that allows him to preserve the authentic flavors of traditional Thai cuisine.
Praised as one of the “Ten Chefs of the Millennium” by Food & Wine magazine, Susur Lee is still at the top of his game.
Between helming four restaurants in Toronto—Lee, Luckee, Kid Lee & Lee Kitchen—and overseeing his prestigious TungLok Heen in Singapore, Chef Lee makes numerous television appearances (Iron Chef America, Chopped Canada, Top Chef Masters, Masterchef Asia & Iron Chef Canada) and travels the globe as guest chef and consultant.
He was recently named an ambassador to Canada’s 150th birthday celebrations and was awarded the Lifetime Achievement Award by Canada’s 100 Best. Balancing the epicurean traditions of China with the classical techniques of French cuisines, Chef Lee improvises a daring and original culinary aesthetic.
He stands as the proud chef of the official receptions of the Thai royal family at Le Club des Chef des Chefs and founder of the Master Chefs Club of the same country. Chef Kent has 38 years of vast experience in various world-class establishments, including luxury hotels and restaurants.
Distinguished for his close attention to detail and profound handling of the most sophisticated foods, Chef Kent's style stands out thanks to his expertise with spices and the understanding of flavors and the properties of its ingredients which allow him to deliver the best aromas through meticulously calculated combinations, an unprecedented mixture of talent, creativity, and passion for food.