Culinary adventures into a world of flavor
Taste of Auberge
Experience food and drink in its most inspired form with Auberge Resorts Collection's new Taste of Auberge culinary journeys, which bring together exclusive chef collaborations and restaurant pop-ups in some of the most desirable destinations on Earth. Explore once-in-a-lifetime culinary journeys that will not only impress your palate, but transform the way you eat and engage with food. Sample fresh, locally sourced ingredients and native flavors and witness the creative preparation and cultural ritual that goes into making every dish sensational. Hone your own skills in the kitchen in chef-led interactive cooking classes and connect with loved ones over memorable meals you’ll reminisce about for years to come.
2022 Taste of Auberge Experiences
A new series of inspiring epicurean events
Taste of Auberge is a new series featuring pop-ups and chef residencies at hotels and resorts throughout 2022. Celebrating the connection that can be made over food, the series brings an authentic collaboration between each property’s renowned executive chef and the world’s leading chefs, interpreting the highest quality local and seasonal ingredients through a global and creative lens.
The hotel’s 363 Bar has been reimagined by Thanos Prunarus, the founder of Baba Au Rum, which has earned international acclaim as a regular on the World's 50 Best Bars list and is known as the birthplace of Athens’ cocktail culture. Prunarus has curated a new avant-garde menu, featuring some of the best spirits from around the world, exclusively for Grace Hotel, Auberge Resorts Collection. The collaboration celebrates Santorini’s island vibes by placing a heavy emphasis on rum. Guests can now enjoy unconventional tiki and rum cocktails from Baba Au Rum’s original menu as well as libations crafted just for the hotel. Set to be Santorini’s most spirituous yet luxurious cocktail destination, 363 Bar is open to guests outside of the hotel and features a lite bites menu by Chef Lazarou.
Special Rosé-themed cocktails will be featured throughout the month as Auberge du Soleil celebrates its third annual Rosé All May. In addition to the release of its private label Rosé and daily afternoon Rosé tastings, the hotel is partnering with Haus, a locally-based pioneer of farm-to-bottle apéritifs, to create refreshing low-ABV (alcohol by volume) beverages. Guests will enjoy Haus Spa Water featuring Haus Rose Rosé served over ice with cucumber and lemon while relaxing after a treatment at the Spa du Soleil, a Rose Rosé Spritz while lounging poolside, or a refreshing Haus on the Rocks at The Bar.
From this constant quest for excellence comes Garden Gastronomy – a new, gastronomic experience inspired by La Grande Dame. Each La Grande Dame vintage is crafted from grapes harvested mainly from historical Grands Crus vineyards selected by Madame Clicquot herself.
Hotel Jerome is giving guests unprecedented access to one of the most exclusive cultural happenings in town, the highly anticipated Aspen Food & Wine Festival. With the Hotel Jerome Epicurean Passport, guests receive insider access to an array of exclusive events and curated programming from June 16th-19th, including: Black on Black Dinner in the Garden, Black on Black After Party at Bad Harriet, La Grande Dame Garden Gastronomy Lunch, Jefferson's Bourbon Private Tasting with the Founder, Death & Co (Activation TBC), Bar Royalty: Bartender Bash at Bad Harriet, Casa Dragones Cocktail & Caviar Lounge and Codigo After-Hours Speakeasy at Felix Roasting Co.
Follow the changing of the growing season at The Lodge at Blue Sky. From the first tastes of spring with the Shoots and Greens Dinner to the "workhorse crop" showcased in the Garlic Dinner, followed by the star of the growing season, Tomatoes and lastly, the tender, sweet and substantial root vegetables. Take stock of the harvest as you join Executive Chef Galen Zamarra, Head FarmHer Lynsey Gammon for an epicurean journey through sustainable, organic farming.
Each full moon evening in June, July and August hotel guests are invited to sample complimentary tastings of locally produced biodynamic wines, stargazing, and soaking in the three temperate pools by moonlight at Spa du Soleil.
In Telluride, Madeline Hotel & Residences invites epicureans to celebrate the spirit of Southwestern cuisine at Taste of Auberge: Annual Alpine Cookout at Madeline on July 2, 2022. The second-annual event will draw visiting culinary icons such as Salt Lake City celebrity Chef Viet Pham, Texas all-star Chef Dean Fearing, Phoenix famed chef Mark Tarbell and Santa Fe legend Mark Kiffin, who will collaborate with Executive Chef Bill Greenwood on a mouthwatering menu, including Chef Pham’s famed Pretty Bird signature hot chicken sandwich.
Born in Argentine Patagonia, Chef Ferrero has built a culinary career dedicated to the study of beef from production to consumption. He moved to Mexico in 2001 to be near his wife’s family, and since that time has opened restaurants that celebrate carne and travelled the world cooking in some of the most highly regarded kitchens, sharing his knowledge and creativity. He masterfully executes the fire stove, embers and wood oven, which is why publications such as Residente and Food and Travel have called him “el Maestro de Ia Carne”. Join us for a special barefoot beachside BBQ dinner at La Playita on July 3, 2022. Savor rich, roasted and smoky flavors prepared for you by ” el Maestro de la Carne” himself.
Vive la France! There is no better place to celebrate the spirit of la révolution than Auberge du Soleil. We'll greet the day with a favorite tradition - sabering champagne over the terrace with sweeping vineyard views as our backdrop - followed by a number of offerings available throughout the day. Enjoy a leisurely three-course lunch on the dining terrace of The Bar, served in signature Le Creuset vessels, with each course expertly paired with French wines selected from our award-winning cellar by Wine Director,Kris Margerum. Hotel guests may also enjoy a classic Aperol Spritz while lounging poolside, and sample tastes of champagne throughout the day and when checking in for services at the Spa du Soleil.
Join us for an artful dinner experience inspired by works by Kenneth Johnson. Chef Pablo and artist Kenneth will collaborate to create a creative interpretation of two artful forms: food and art. In partnership with Bobby Beals and SWAIA.
Anguilla’s favorite beachside hideaway, Malliouhana, Auberge Resorts Collection, is set to partner with the highly acclaimed Chef Nina Compton to introduce a month-long residency this July 2022 as part of Flavors of Malliouhana, the resort’s newly curated series of collaborations with world-renowned chefs that celebrates the island’s rich gastronomic traditions. In this next chapter of the series, James Beard award-winning restaurateur and chef, Compton will artfully infuse her masterful expertise while utilizing the vibrancy and flavors of the local culture. Malliouhana, Auberge Resorts Collection continues to put the island at the forefront of a global culinary discussion, providing epicurean enthusiasts and novices alike with a rare opportunity to indulge in transformative dining experiences and world-class Caribbean cuisine.
Daniela Soto-Innes is a Mexican-born chef and the youngest chef named World’s Best Female Chef by the World’s 50 Best Restaurant Awards. Born in Mexico City, she moved to Texas when she was a child and studied at Le Cordon Bleu in Austin, Texas. She trained in both Europe and New York under chefs Danny Trace, Chris Shepherd and Enrique Olvera. In 2014, she helped to open Cosme in New York City, serving there as the Chef de Cuisine. In 2016, she received the James Beard Award for Rising Star Chef, and in 2019, she was named the World’s Best Female Chef at the World’s 50 Best Restaurant Awards. Join us for a special dinner for one-night only exclusively at COMAL on December 3, 2022.
Additional Taste of Auberge events will be announced throughout 2022
Gastronomic series promise bucket list dining experiences all year long. With more than 45 events taking place across 15 properties, Taste of Auberge will be one of the most exciting and dynamic destination culinary series in the world. Our chefs and the visiting chefs-in-residence look forward to creating extraordinary dining experiences for our guests throughout 2022.
Notable Past Culinary Experiences
Over the past year, guests were invited to scuba dive off the coast of La Paz, Mexico in search of seaweed, learn how to spot and harvest edible wild plants deep in the forests of Connecticut, and take master classes and workshops on how to use local, foraged ingredients in a sustainable, waste-free fashion courtesy of these world-renowned chefs.
Proudly known as the “Culinary Capital of the Caribbean,” Anguilla introduced a new, five-day international epicurean festival in 2022, The Anguilla Culinary Experience. Joining together talented chefs from Anguilla and around the world with food-loving guests, Malliouhana was delighted to host four exclusive events within the festival, showcasing the epicurean talents of our bountiful Caribbean paradise, and our expert culinary team. From May 11 to 14, guests surrendered their tastebuds during our exclusive VIP Dinner with bespoke dishes and wine pairings for an unforgettable evening.
In Los Cabos, Mexico, Chileno Bay Resort & Residences, presented an exclusive gastronomy series in which standout chefs from Mexico and Latin America. Heralded by Chef Virgilio Martínez of Peru’s Central, one of the World’s 50 Best Restaurants, the series brought the spirit of Lima to Los Cabos between May 6-8, 2022. Taste of Auberge: Baja Lab Kitchen at Chileno Bay will occur monthly throughout signature restaurant COMAL's fifth anniversary year and include the exceptional opportunity for private in-villa tasting dinners with each chef.
Chef Ryan Hardy, owner of the Italian-inspired New York eatery Charlie Bird from Delicious Hospitality Group, brought the restaurant’s cult-favorite dishes to Kennebunk April 22-24, 2022. He hosted several unique dining events for guests of White Barn Inn. In partnership with the Inn’s Culinary team, Taste of Auberge: Charlie Bird at White Barn Inn was inclusive of an interactive event, curated dinner and a special turndown amenity.
Founded on farming and community, the brand new Hacienda AltaGracia in Pérez Zeledón, Costa Rica is guided by the philosophy of eating close to nature. The resort’s husband-and-wife chef team, Arno Janse van Rensburg and Liezl Odendaal, were joined by Francis Mallmann’s protegée Chef Norberto Piattoni for Taste of Auberge: The Modestos at AltaGracia, a soulful expression of Costa Rican and Argentine culinary rituals, in 2022.
Benito Molina of Manzanilla - Benito completed his professional studies at the New England Culinary Institute in Vermont where he met and learned from French masters. He later moved to Boston to work with renowned chef Todd English before moving to Mexico City where he first worked as Executive Chef. He later moved to Baja California where he and his wife opened Manzanilla, specializing in sustainable local products.
During the month of March, Hotel Jerome brought the Best in the Bar Business to Hotel Jerome for one-week residencies throughout the month, adding their flair and creativity to complement their menu. Guests sampled the creations of three decorated industry legends throughout the month of March, each of whom created a menu of three to five signature libations during their residency exclusively at Bad Harriet.
Jose Luis Hinostroza of ARCA – A native of Southern California, José Luis grew up in a Mexican household in the heart of one of the richest agricultural regions in America and the birthplace of the farm-to-table movement. He first ventured from home to work at Alinea in Chicago then moved to Spain to work under Jordi Roca at El Celler de Can Roca and by age 24 he was named Chef de Cuisine at the 2 Michelin-star restaurant De Kromme Watergang in The Netherlands. Until recently, he was at Noma in Copenhagen and formed part of the research and development team of Noma Mexico. His product-driven menu at ARCA brings together the bold and explosive flavors of Mexico.
As part of the Flavors of Malliouhana series, Chef JJ Johnson joined Malliouhana in March for three exclusive events. Chef JJ Johnson is a James Beard award winning chef, TV personality, author, and philanthropist best known for his barrier-breaking cuisine informed by the Caribbean flavors of his upbringing. Praised by The New York Times as “a young chef on the rise,” and deemed by Esquire as “the food prophet of Harlem," Chef JJ’s signature cooking style combines culturally relevant ingredients and classical technique with a global point of view that we look forward to fusing with our island flavors and celebrated culinary team at Malliouhana.
Nationally-celebrated barbecue pitmaster Chef Elizabeth Karmel will bring her crowd-pleasing recipes to the Blue Ridge Mountains at Primland, cooking with fire alongside Chef Ryan DeRieux from March 10-13, 2022.
Commodore Perry Estate, Auberge Resorts Collection and Estate Wine Director Mary Catherine Edmondson will welcome Houston-based Sommelier June Rodil of Good Night Hospitality to Austin for a March 8, 2022 wine tasting event.
New York-based Nami Nori, ranked as one of the "10 Best New Restaurants in America" by the Robb Report, joined Mauna Lani in February 2022 for a culinary collaboration which seamlessly blends the fresh ingredients of Hawai'i with the dynamic flavors of Japan during curated culinary experiences - a 3-course dinner experience, Temaki sets at the Surf Shack and Temaki cooking classes.
Hotel Jerome will welcome celebrated husband-and-wife winemakers Andy Erickson and Annie Favia-Erickson to Aspen for a one-of-a-kind culinary experience on February 11, 2022. Join us at Hotel Jerome for an intimate journey in the world of Favia wines, embarking on an epicurean progression guided by the unrivaled Napa Valley power couple. Gather for an exclusive evening of incredible cuisine and legendary wine, featuring a six-course chef’s tasting menu paired with wines that are hand-selected by Annie and Andy.
In January 2022, SingleThread took residence at The Lodge at Blue Sky for a transportive seven-course culinary homage to Hokkaido, Japan, called Usu-Zan. This limited engagement culinary experience was created by Chef Kyle and Katina Connaughton. Usu-Zan is the name of the small, active volcano located in the remote village where the Connaughton’s lived in Hokkaido and gave the area its unique landscape and incredible agricultural bounty. The experiences with new friends, gathered around the table enjoying rich, soulful donabe hot pots inspired many of the ideas of what SingleThread would one day become.
At Aska, Chef Fredrik Berselius earned two Michelin stars in 2016 and a three-star review in New York Times by Pete Wells. For our Wild Abandon dinner, Chef Fredrik used local organic ingredients, many of which are grown onsite at Blue Sky’s Gracie’s Farm. An homage to the bounty of Utah's short growing season and high-alpine terrain, our Wild Abandon dinner celebrates true farm-to-table dining and profound respect for our land.
Chef Mads Refslund, one of the initial partners of the groundbreaking Danish restaurant Noma, delivered an immersive behind-the-scenes look into the world of foraging and no-waste cuisine at five award-winning Auberge properties. Refslund, one of the original proponents of cooking with food scraps, also hosted one-of-a-kind dinners, cocktail receptions and private meals showcasing how some of the most wasted, neglected ingredients can yield the most extraordinary results.
A native of Santiago, Chile, Chef Victoria Blamey oversaw the culinary offerings at Mayflower Inn & Spa through September of 2020. Most recently known as executive chef of the reimagined Gotham Bar and Grill, Blamey earned a coveted three-star review from The New York Times during her tenure there. Drawn to the rarefied air of fine-dining, Blamey has worked in many celebrated kitchens around the world.
Dining Rooted in the Local Terrain | Featured Experiences
Gain a unique window into the local culture with each bite, each sip or each foray into the field with a local farmer.
Discover Mexican agave spirits with a lesson on one of its most culturally significant traditions—agave. Agave distillation dates back to the Aztecs and is a pillar of Mexican history. Chileno Bay’s renowned mixologists will guide you on the Agave Journey, which explores the multiple origins, methods, and chemistry profiles that make tequila, mezcal and sotol distinct. As you enjoy a sampling of spirits, the team transports you to Oaxaca or Jalisco with stories of the places, people and labor of love that is bottled up in each sip of mezcal or tequila.Learn More
Learn the tricks of the organic farm from our Head Farmer Lyndsey Gammon. During your organic farm "school" experience, you'll learn Lynsey's secrets for creating a biodiverse farm and how she’s implemented and sustained sustainable farming in a short growing season. Head out to the field to harvest the tender greens, baby root vegetables and flowers that make our farm so special. After some harvesting, we will begin an abbreviated list of farm chores including irrigating crops, hoeing and cultivating, transplanting vegetables into the ground, and planting seeds in the greenhouse. Your harvest will be used for a special farm lunch.Learn More
One-of-a-Kind Culinary Adventures
Savor a taste of the good life
Explore the unique restaurants at Auberge Resorts Collection
Set on a rocky promontory surrounded by the crashing waves, La Cocina del Mar's salty sea air complements the exquisite variety of just-caught and foraged seafood prepared to let the vibrant natural flavors shine through. Artisan cocktails elevate local fruits and Mexican spirits.
"Maine’s White Barn Inn Restaurant Turned a One-Time Hay House into a High-End Legend," according to Boston Magazine. Ingredients from local farmers, fishermen and foragers feature highly in White Barn Inn's contemporary coastal delights. The rustic, yet picturesque barn sets the stage for an unforgettable meal, worthy of its AAA Five Diamond and Forbes Five-Star accolades.
Savor haute Western cuisine accompanied by epic alpine views. Dine at Yuta, where Executive Chef Galen Zamora draws inspiration from the region's Uto-Aztec, Ute and New Spain cultures. Delight in private picnic lunches or a private meal in a mountaintop Yurt - enhanced by heirloom ingredients from Gracie's Farm and High West Whiskey Distillery, both located on-property.
Join us in our elegant dining space, The Garden Room, designed by interior designer Celerie Kemble. Overlooking the Shakespeare Garden, The Garden Room celebrates elegant rusticity with indoor and outdoor dining spaces inspired by the natural beauty of our property. Explore the Garden Delights, Market's Bounty and Garden Gastronomy menus while dining in the countryside.
13 consecutive Michelin stars reveal the depth of quality and creativity at Napa's first culinary destination. Executive Chef Robert Curry presents Mediterranean-inspired fare paired with wines from their 15,000-bottle cellar. Whether dining at the restaurant or bar and bistro, anticipate an experience steeped in wine country's storied traditions and stunning vistas.
Nestled at the base of the Sangre de Cristo mountains, SkyFire draws inspiration from the diverse, rich ingredients and textures found in Mexico, and infuses them with unexpected modern techniques. The transformative element of fire is present throughout the bar, main dining room and terrace where piñon or cedar wood logs are burned to evoke a scent which roots you to our grounding atmosphere, and the wood-fired grill imparts complexity to bright, vibrant dishes. For reservations, call 505-390-7682.
Picobar, has stunning views of the surrounding Mayacamas Mountains. The word “pico” means “peak” — showcasing whatever’s in peak season from the mountains, valleys and rivers. Enjoy a casual meal of tacos with homemade Napa flavored tortillas or grab a snack bite poolside like chips and Picobar guacamole, uniquely made with whipped avocado, pistachio and kale dip.
3rd Night Free | Summer Longer
Call 877-741-6643 or book online. Make this a summer to remember. Perfect the art of relaxation or unleash your spirit of adventure with a $200 Resort Credit. Slow down, engage all of your senses. Curl up in a quiet nook of this century-old mansion for a book or tea by its original fireplace. Try pilates in the lush rose gardens. Enjoy room service in, whimsical Ken Fulk designed, one of a kind suite. There’s so much to uncover.
Esperanza, Los Cabos
Enjoy Every 4th Night Free
For every three nights you book, enjoy an extra night on us. Awaken to rustling palm fronds and gentle sea breezes in Los Cabos, then adventure anew in a world of wondrous contrasts. At Esperanza Resort, you can ride an ATV through vast desert canyons and sand dunes. Or dine al fresco from the privacy of an oceanfront cabana or have our chef prepare sumptuous meals in your villa. Savor every extraordinary vista, and feel a renewal of spirit and soul.
Rise + Dine
You know it’ll be a good day when you wake up in the charming comfort of your Estate accommodations. And, it gets even better with a nourishing breakfast. Dine in the modern glamour of the Mansion or opt for a lazy morning with breakfast in bed. Either way you choose, the options are sure to be delicious.
Midweek at the Mansion
A midweek escape or working remote can be picturesque and productive. Discover quiet spaces throughout the Mansion or peacefullness among the gardens, perfectly conducive to conquering the email inbox. Each night includes a $50 food and beverage credit, breakfast for two and valet parking.
Blue Ridge Mountains
Breakfast on Us
You know it’ll be a good day when it begins in the privacy of your room or at Elements, Primland’s acclaimed mountain view restaurant. Fuel up as the morning sun glides across the restaurant’s wooden floors, breakfast on goat cheese frittata, buttermilk pancakes or farm-fresh eggs with house-cured bacon—part of the full daily breakfast included with your room. Book online or call 888-876-6513.
$100 Resort Credit, Stay Your Way
Spend your time in the countryside with a custom unforgettable experience throughout the week. Have the flexibility to create an experience totally customized to your tastes and preferences by booking the Stay Your Way package, available Sunday - Thursday nights. Receive a $100 resort credit per stay to be used for dining, drinks or other on-property hotel offered experiences.
Our Newest Culinary Stars
Gustavo Rios | Solage, Napa Valley
Gustavo Rios brings a passion for thoughtfully created cuisine, cultivated at some of the best restaurants on both the East and West Coasts. Gustavo Rios previously served as Chef de Cuisine at six-time Michelin-starred Solbar, before being named Executive Chef at Solage. Solbar has been named one of Wine Enthusiast’s 100 Best Wine Restaurants and received a Wine Spectator Award of Excellence. Gustavo was named Manager of the Year in 2013 by Solage Resorts and Hotels for his dedicated work at Solbar.
Recognized as the James Beard Foundation "Rising Star of the Year" during his tenure at Bouley Bakery. Galen Zamarra joins the highly anticipated new property, The Lodge at Blue Sky. As Executive Chef, he will create an inspired culinary experience including Yuta, The Lodge's signature restaurant, featuring authentic flavors inspired by indigenous ingredients and breathtaking views. In his nearly 25 years of experience in both The United States and Europe, Zamarra has cultivated his craft under acclaimed chefs such as David Bouley in New York and Michelin 3-starred chefs Georges Blanc, Michel Bras and Alain Passard in France.
Journey further into a world of extraordinary flavors
Named after a type of cast-iron cooking pan in use for centuries in Mexico, and often passed down through generations in the same family, COMAL is rooted in the authentic and traditional, but injected with its own modern, inventive spirit. Here’s where to find Cabo’s most innovative takes on regional flavors and traditions like braised short rib with cacao broth—set against a contemporary indoor-outdoor space spread across three levels, and dramatic Sea of Cortez backdrop.Learn More
Here is where you’ll find area vintners gathered after hours with craft cocktails, friends unwinding over leisurely dinners, and couples letting time slip away under the glow of a 20-foot fire pit. Solbar divides its menu into light, delicate flavors to stimulate your palate, and bold, savory dishes to comfort your soul, all with ingredients that showcase the best of what’s fresh and seasonal in the Napa Valley.View More
Toast to the moment with expertly crafted whiskey-forward cocktails and our extensive champagne selection around a warming fireplace or the commanding bar. Dine on Devilish Eggs with shaved black truffle or a Timber Room baked potato topped with crème fraîche and Russian osetra caviar. Sophisticated, yet always approachable modern mountain dishes range from line-caught wild salmon with lemon caper butter to Rocky Mountain elk loin with local huckleberry jus.Learn More