Marriott's Four Hands Dinners Combine Chefs’ Expertise in Cancun

Marriott's Four Hands Dinners Combine Chefs’ Expertise in Cancun

JW Marriott Cancun Resort & Spa

Few vacationers want to eat at the same hotel restaurant every day for a week, or even for a long-weekend getaway. Variety is the spice of life, and a must for larger resorts when dining options come into play. Even all-inclusive resorts try to mix up the restaurant game as much as possible, with multiple locations, different cuisines and even some spaces that change their menus and cuisine on different days of the week.

The sister properties of the JW Marriott Cancun Resort & Spa and the next-door Marriott Resort Cancun have a combined six restaurants and two lobby bars that serve the 900 total guest rooms. Cuisines include Gustino for upscale Italian, Sedona Grill for Southwestern and Mexican, Sasi for Thai, Mikado for Japanese, La Capilla for Argentinean (steakhouse), Beachwalk for beachside sandwiches, La Isla for poolside fare and Champions Sports Bar for American favorites.

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But the JW Resort is in the process of rolling out a new concept in partnership with the Marriott—a Four Hands Dinner.

The concept, which originated in Spain, has become popular around the world, from Toronto to Singapore. Also referred to as Collaboration Dinners, the idea centers on the concept of having two very different chefs work together on a single multi-course dinner, playing off each other’s skills, preferences and backgrounds. The chefs who brought the Four Hands concept to life here are Chef Gonzalo Ruiz, the Sous Chef at JW Marriott Cancun and Chef Tomas Chavarria, the Chef de Cuisine Marriott Cancun Resort.

We were treated to a sample Four Hands dinner at the JW’s beachside Beachwalk restaurant, with waves crashing in front of us—a dramatic evening setting. Our chefs were Chef Fermín Roque from Gustino Restaurant and Chef Juan Pedro Maldonado from La Capilla Argentina Restaurant. They were assisted by Chef Berenice Toledano, who handled all of the desserts and chocolate and is the Pastry Chef at Marriott Cancun Resort.

The theme for the dinner was the Seven Deadly Sins—each course represented one of the sins, and the chefs obviously had a fun time playing with the concept. As each course was served, a parade of servers marched in and stood behind each of the nine diners, presenting the food at the same time. The chefs described each concept, such as shrimp, lobster, white asparagus and green asparagus representing pride.

Yellowfin tuna at Sedona Grill at JW Marriott Cancun Resort & Spa

The sommelier, Michael Gonzalez, was brilliant, and his pairings for each course were delightful, including 689, a Napa Valley Cabernet Sauvignon as part of the envy course. A lovely sauterne matched well with gluttony, a hazelnut foam and chocolate dessert.

The dinners, which will officially launch in March, will be listed in the resorts’ newsletters, which are placed in each room. They are planned for once per month, although special bookings for groups will also be accommodated. There will be a pairing selected for each course.

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