FIVE COURSE
FIVE COURSE
SPECIAL DINNER
18 HRS
Having trained in internationally renowned kitchens including Noma (Copenhagen) and Malabar (Peru), and having spent three years as sous chef at the legendary Quintonil (Mexico City), Ronzón brings a global perspective to the culinary traditions closest to his heart: those of his native Mexico. Today, he serves as executive chef at the award-winning Ixi’im at Chablé Yucatán.
Hussong studied at The French Culinary Institute and has substantial experience earned in top kitchens such as Eleven Madison Park (New York City), Noma (Copenhagen) and Blue Hill at Stone Barns (Tarrytown, New York). Today, Hussong is partner and executive chef of the acclaimed Fauna and Bruma Wine Garden in Valle de Guadalupe, Baja California.
