Rosewood Mayakoba Debuts Sipping with the Chefs

Rviera Maya, Mexico – Rosewood Mayakoba, the five-star luxury resort nestled within the lush enclave of the Riviera Maya, brings its chefs from the kitchen to behind the bar with Sipping With the Chefs. Juan Pablo Loza, Director of Culinary Operations, and Executive Chef Fidel Baeza headline this immersive program, mixing up their favorite cocktail creations during a weekly happy hour that allows guests to stir, shake and sip with the resort’s coveted culinary talent.

“With both food and beverage being significant parts of the Rosewood Mayakoba experience, we wanted to find a way to meld the two worlds together,” “With the creation of Sipping With the Chefs, we have developed a fun and lively atmosphere that puts the happiness back into happy hour. This not only provides a unique and distinctive experience for our guests, but it also allows us to step outside of the kitchen to interact with our visitors, making the experience all the more memorable.”

Culinary Director Juan Pablo Loza

Every Friday evening from 6 P.M. to 8 P.M., the resort’s chefs transform into the bartenders at Casa del Lago Bar, inviting travellers to order from a specialty menu of culinary-inspired libations. Made with fresh ingredients from the resort’s on-site garden, drink options include La Medicina featuring mezcal, honey-ginger and lime; Mojito de Fidel (not Castro) with rum, mint and prosecco; J.P. Negroni with mezcal, Aperol, Ancho Reyes and Vermouth Rosso; and Sangria Caribeña, a Mexican rift on the classic sangria with mezcal, mango, lime and red wine. The menu also features a series of “Martinez”, the chefs’ take on various martinis with ingredients such as lime syrup, local citrus, ancho chile liquor and more.

Chefs Loza and Baeza lead the culinary charge at Rosewood Mayakoba. With more than 15 years of experience, Loza is responsible for overseeing the resort’s various food & beverage outlets. Prior to joining the team, Loza helmed the kitchen at two other Rosewood resorts, and also distinguished himself at several of Mexico City’s most acclaimed restaurants, including Le Cirque, Ciboulette and L’Olivier. Beginning his career at Club Industriales, Baeza then honed his skills at Le Cirque in Mexico City, Grupo Mayan in Acapulco, and was part of the opening team at Rosewood Mayakoba. He also had stints at Park Hyatt in Buenos Aires, as well as Trump Panama City, before returning to Rosewood Mayakoba.