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The food and travel hospitality awards had a process of more than seven months, in which a panel of industry experts nominated and selected the winners, until they were announced on 29 June. Love for Mexico is a constant in all the entrepreneurs who were part of this first edition of the awards.
Carlos Mota, journalist and economics expert, was one of the hosts of the awards ceremony at the American Express was a key piece to make them a reality.
Chefs Jonathan Félix and Erick Astié of The Ritz-Carlton Mexico City cooked alongside Carlos Gaytán to serve a four-course menu during the Food and Travel Hospitality Awards awards gala.
Chef Carlos Gaytán prepares the days of the dinner, which had a pairing of Casa Madero. This Prawn Papantla consisted of two sauces, a white vanilla butter and a saffron bernesa, which was finished with yolk cured with yuzu and ginger.
Chef Carlos Gaytán’s main course was a duck stuffed with yellow sweet potato puree and beetroot pickled with tree chili. The perfect cooking of the meat was an example of its precise technique, which has a French base and memories of Mexico.
Pastry chef Erick Astié closed a delicious dinner with a post that captured all the photos of the diners, whom he named Chocolate, a trip to Mexico. It was composed of Oaxacan chocolate, vanilla, mango and tequila Don Julio 1942.
Under the topic The future of tourism, the also former Secretary of Tourism of the Government of Mexico inspired us with his ideas to enjoy the journey of life with social and environmental responsibility in a special conference during the ceremony.
The Promesa Turística award was presented by the Volkswagen brand and the winners were Rodrigo Trujillo and Gerardo Ibarra, creators of the sustainable tourism agency Ruta Origen.
The Business Creativity Award was given to chef Ana Martorell, who in the pandemic made Instagram her main tool to open her heart and taste. He also wrote the books “De negro a rosa” and “La verdad a través del mole”.
Rural tourism is becoming increasingly accessible with proposals such as Rutopia, a company of Emiliano Iturriaga, Sebastián Muñoz and Diego Espinoza, which connects travelers with communities on alternative routes through 17 states of Mexico, and which has been recognized with the Entrepreneur Award of the Tourism Sector, appointed by Cecilia Núñez, editorial director of Food and Travel, and the journalist Carlos Mota.
As the winner of the Sustainable Gastronomic Philosophy category, chef Edgar Núñez, owner of the Sud 777 restaurant, shows us that Mexican vegetable cuisine needs to be explored in depth.
Thanks to her endeavor of sweet creations, at La Vitrine, and the courage you faced in the pandemic, Chef Sofia was the winner of the Gastronomic Promise category at the American Express Food and Travel.
As the founder of the Bull & Tank group, chef Daniel Ovadía won the Gastronomic Entrepreneur of the Year award. The development of successful culinary concepts and the rescue of their gastronomic heritage has carried out a brilliant in this area.
Representing Casa Madero, the oldest winery in America, Brando and Daniel Milmo won the award for Trajectory Oenology, Beer or Spirit. On their way they have reunited more than 1,000 medals in international competitions for their labels.
Susana Palazuelos is the deserved winner of the Gastronomic Trajectory award. More than 45 years as a promoter of Mexican cuisine and the port of Acapulco support her, as does her work as the founder of a banquet company that bears her name.
The Chef Revelación Sustentable award is shared between Cynthia Xrysw Ruelas and Óscar Segundo, who lead their project in favor of Creole corn at the Xokol restaurant.
The Tourist Trajectory Award was given to Miguel Quintana Pali, CEO of Grupo Xcaret, and it was the architect David Quintana who received the representation of his father. This brand is made up of eight parks, three hotels and five tours that highlight Mexican culture and have boosted tourism in the Riviera Maya.
David Troice is a sculptor known for rescuing the philosophy of origami and impregnating his work with it, as well as his artistic spirit, as he did with the sculptures that served to distinguish the winners of the Food and Travel Hospitality Awards 2022 by American Expressar.
As a Mexican company that recognizes the work of the industry, Garci Crespo was present at all times to offer the purity of its mineral water to all guests of the gala.
Tequila Don Julio shows that distilling agave requires a passion that accompanies the art of doing things right. During our awards ceremony we accompanied each other to the dessert to continue telling great stories of hospitality.
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