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Second Annual Mexican Culinary Festival to Be Held in Los Cabos

Friday Aug 24, 2012

LOS CABOS, Mexico - One&Only Palmilla will host its Second Annual Mexican Culinary Festival November 7-11, 2012, featuring some of Mexico's most talented chefs and highlighting wines from the Guadalupe Valley. Last year the resort's First Annual Mexican Culinary Festival showcased the talents of Mexico City-based celebrity chefs Enrique Olveda from Pujol, Daniel Ovadía from Paxia, and Edgar Nunez from Sud777.

Guests of the Second Annual Mexican Culinary Festival will enjoy daily cooking demonstrations hosted by visiting chefs in the resort's new Outdoor Kitchen and Herb Garden. The intimate new garden venue will serve as the culinary hub for the festival and boasts a variety of fresh produce, including a collection of indigenous chilies such as habanero, pequin, and poblano, and herbs such as cilantro, epazote, sweet basil, and the hibiscus tea plant.

In addition to daily chef demonstrations in the Outdoor Kitchen, festival participants will be treated to three custom dinners, each designed by a different visiting chef. A selection of wines sourced from the award-winning vineyards of Guadalupe Valley will be paired with the eclectic Mexican cuisine by One&Only Palmilla's Head Sommelier, Manuel Arteaga.

Returning as culinary host will be Executive Chef Larbi Dahrouch of One&Only Palmilla's Agua restaurant. The full roster of Mexican guest chefs for the Second Annual Mexican Culinary Festival will be unveiled in the coming weeks.

The Moroccan-born Dahrouch, a former protégé of the legendary French chef Jean-Louis Palladin, traveled throughout Mexico prior to the resort's opening to discover authentic Mexican cuisine by sampling its diverse markets and food stands. 

As a result, Agua's menu features classic Mediterranean fare with decidedly Mexican influences and ingredients throughout. The finest local produce, fish and seafood and game are used throughout the menu, delivered daily by Dahrouch's hand-picked roster of local purveyors.

Dahrouch began his culinary career at the age of 13 in France when he was an apprentice for the late French chef Jean-Louis Palladin in Gascony.  He continued to work with Chef Palladin at the Watergate Hotel in Washington, DC as well as that city's Citronelle restaurant with Chef Michel Richard.  Dahrouch has also worked in kitchens throughout the world including Paris, Los Angeles, Philadelphia and Boston.

Created exclusively for the luxury resort market, One&Only Resorts are conceived as hallmarks of excellence. Set in some of the most beautiful locales in the world, each award-winning resort offers guests a distinctive style and personality borne of its local culture, a genuine hospitality and a lively energy that is unrivalled.

Kerzner’s flagship brand is Atlantis, which includes Atlantis, Paradise Island, a 2,317 room ocean-themed destination resort in The Bahamas, as well as The Cove Atlantis and The Reef Atlantis in The Bahamas and Atlantis, The Palm, Dubai, a 1,500-room, water-themed resort on The Palm, overlooking the Arabian sea and mainland Dubai. 

Under the One&Only brand, Kerzner also manages seven of the top-rated luxury resort properties in the world, located in The Bahamas, Mexico, Mauritius, the Maldives, South Africa and Dubai. 

Kerzner recently announced plans to develop and operate a new One&Only resort on Tufu Bay in Sanya, Hainan, China, anticipated to begin welcoming guests in early 2014. Additionally, the Mazagan Beach Resort, a 500-room destination casino resort in Morocco, is also operated by Kerzner. 

DETAILS: Daily Culinary Schedule of Events

Thursday, November 7, 2012 - Saturday, November 9, 2012

Chef Demonstration in the Herb Garden including canapés and wine
Optional: Tequila Tasting Seminar at Agua Bar
Dinner prepared by guest chef paired with a selection of Mexican Wines

For more information or reservations, please visit

For more information concerning Kerzner and its operating subsidiaries, visit



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