Culinary adventures into a world of flavor

Oxomoco, the Michelin-starred Brooklyn eatery serving cuisine authentic to Mexico’s southwestern region, is coming to Los Cabos between October 28 and November 6, 2022. Taste of Auberge: Oxomoco at Esperanza will offer a weekend of special dinners, such as an Oxacacan style barbeque highlighting the heirloom ingredients found in the mountains, desert and sea of Baja, and additional culinary amenities crafted between Oxomoco’s Chef Justin Bazdarich and Esperanza’s Executive Chef Alexis Palacios.

Elevate your spirit and gather with us for our second iteration of the Flavors & Spirits of Etéreo series as we welcome Employees Only from October 28th to November 6th for a collective experience in collaboration with the legendary speakeasy. Employees Only has been a pioneer of the craft cocktail renaissance in New York City and will now make a noteworthy stopover at Etéreo. Known for their old-world ambiance and classic, elevated cocktails with a twist, join the experience as Employees Only bartenders Frank Maldonado and Bryan Cortes shake things up with a hyper-local Mexican interpretation at our ethereal Riviera Maya retreat.

Step into Mayflower's 'Room of Joyful Pursuits’ and experience a fanciful and convivial private dining experience dreamed up by celebrated interior designer and event curator Rebecca Gardner, founder of Houses & Parties. Enjoy a custom, seasonal menu from Mayflower’s Inspiring Chef Cortney Burns atop a whimsical tablescape designed by Houses & Parties, including tableware, marbled party crackers, custom conversation cards, and more for an unforgettable evening.

In Austin, Texas, Taste of Auberge: Saison at Commodore Perry will bring the team from San Francisco’s two Michelin-starred Saison in to lead various experiences such as a fire cooking workshop and an intimate coursed dinner in Commodore Perry Estate, Auberge Resorts Collection’s gardens on November 4 and 5, 2022.

Jorge Vallejo, Owner and Executive Chef of Quintonil, has established a dialogue between past and present of Mexico’s culinary traditions. Quintonil has been on The World’s 50 Best Restaurants list since 2015, where it currently ranks ninth globally. Chef Roberto Solis, Owner and Executive Chef of Nectar, is known as the father of the New Yucatan cuisine and has dedicated his professional life to the re-discovery of the ancestral ingredients found in the peninsula.

Chef T.J. Steele’s Michelin-starred Oaxacan hot spot Claro makes its way from New York to New Mexico for a special Thanksgiving weekend collaboration at Bishop’s Lodge, Auberge Resorts Collection alongside Chef Pablo Peñalosa. Dinner guests will journey through the rich history behind the culinary traditions, artisanal culture, cooking and heritage of Oaxaca. Experience diverse textures and flavors of homemade dishes featuring locally sourced ingredients that speak to indigenous techniques with a modern approach, each course accompanied by a menu of mezcal, “the spirit of Oaxaca.”

Celebrate the most magical time of year with the comforts of the holidays at home. This festive season we are partnering with California-inspired lifestyle brand Jenni Kayne, to offer a unique dining experience. Our poolside cabanas will be transformed into beautiful private champagne and caviar lounges decorated by Jenni Kayne. Enjoy your home away from home this holiday season.

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.

Join us at our historic Newport mansion and be transported back to a time of raucous parties of the early 20th-century, when the East Coast’s most notorious families threw extravagant, over-the-top fêtes, with our one-of-kind, white glove experience at The Vanderbilt. Step into our iconic East Coast mansion, filled with flirtatious eccentricities and glamour, and revel in the extravagant dinner and cocktail experience, Upstairs/Downstairs:The Gilded Age Dinner.

Named one of the top 50 Best Bars in North America, Selva Oaxaca Cocktail Bar is an ode to the diversity and richness of local ingredients and Mexican distillates. Alexandra Purcaru, Beverage Director and Co-Founder of the award winning Oaxaca City cocktail bar, will host a series of spirited events celebrating the artistry of mixology and develop signature cocktails utilizing indigenous Latin American flavors.

We’re thrilled to welcome back Uchi, award-winning Chef Tyson Cole’s signature nontraditional take on Japanese food, for an epicurean takeover of Hotel Jerome this December, including our Prospect restaurant and cocktail bar, Bad Harriet. The menus will feature signature dishes by chefs Lucas Candler and Jack Yoss and curated sake pairings by Stuart Morris, one of the only American Sake Masters. The Bad Harriet experience will also highlight bespoke cocktails created specifically to complement the offering.

Malibu’s favorite seafood shack is cruising all the way from PCH to Hawai’i Island, lobster rolls and beachy vibes in tow. This year, surfy seafood destination Broad Street Oyster Company is on holiday at Mauna Lani’s retro surf den, the Surf Shack. Treat yourself with freshly shucked oysters and caviar after taking home the gold in Kainalu’s Canoe Race, or give the priceless gift of intimate barefoot dinners in our beachside backyard.

Experience culinary and beverage delights with a trip to the countryside through the Garden Gastronomy experience at Mayflower Inn & Spa, a collaboration with Veuve Clicquot's premiere champagne, La Grande Dame. Indulge in the Garden Caviar Experience, Inspiring Chef Cortney Burns’ ode to the nostalgic pairing of champagne and caviar with a seasonal twist. Revel in the tastes of the freshest Connecticut bounty and foray into a gastronomical garden delight of vegetable accouterments and other flavor pairings to eat alongside Ossetra caviar and herb ladened buckwheat blinis.

The hotel’s 363 Bar has been reimagined by Thanos Prunarus, the founder of Baba Au Rum, which has earned international acclaim as one of the World's 50 Best Bars. 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 and luxurious cocktail destination, 363 Bar is open to guests outside of the hotel and features a lite bites menu by Chef Lazarou.

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.

This fall, Auberge du Soleil celebrated its third-annual Champagne Week with daily Champagne tastings hosted by premier and Grand Cru houses, along with tantalizing Champagne-paired dining experiences in the Michelin Star Restaurant.

Flavors of the Maine coast were brought to life by Chef Barton Seaver and other prominent Maine purveyors at the White Barn Inn. The weekend featured curated lineup of events including collaborative dinners with White Barn Inn’s Executive Chef Mathew Woolf, a quintessential, rustic mussel dinner, Maine oyster and beer tasting with Maine Beer Co., specially curated Land & Sea dinner and fireside chats with the chefs and purveyors.

Bishop’s Lodge and SkyFire were thrilled to be participate in the 31st Annual Wine and Chile Fiesta in September 2022. Santa Fe Wine & Chile Fiesta carefully curates programming featuring the Santa Fe restaurant community, wineries from around the world and top local and national experts in the sommelier and wine education realm. The talented team at SkyFire, led by executive Chef Pablo Peñalosa partnered with renowned wineries and other culinary talent to host several special experiences.

Guests enjoyed a special barefoot beachside BBQ dinner for one-night only exclusively at La Playita, Chileno Bay Resort & Residences. A sea-to-land collaboration between chefs Yvan Mucharraz, Tomás Bermúdez and Alfredo Villanueva celebrating Baja Lab Kitchen. In 2015, Tomás opened La Docena in Mexico City, which is now one of the most acclaimed and socially responsible restaurants in Mexico. Alfredo Villanueva (of Villa Torel) was recognized in 2021 as one of the 50 Best Discovery, a platform by The 50 Best that highlights food and spirits destinations approved by 50 Best specialists worldwide.

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. Guests took stock of the harvest as they joined Head FarmHer Lynsey Gammon for an epicurean journey through sustainable, organic farming.

On August 20 and 29, Goldener Hirsch hosted an exploration of French-influenced cooking inspired by Maille's longstanding heritage as the premium French dijon brand. Crafted by Maille mustard sommelier Chef Brandon Collins, in collaboration with Executive Chef Nicolas Lebas, the special dining menu featured mustard as the quintessential ingredient and flavor enhancer. Seasonal and local ingredients were perfectly selected and combined using various traditional French techniques. Additionally, an experiential foraging workshop was hosted by Chef Brandon and a local guide, offering an in-depth perspective on local flora and herbs.

Beginning with an archery tournament and tasting on Friday afternoon and wrapping up with a restorative sound bath and tasting on Saturday, our weekend with Arietta Winery was an event like no other. Guests sampled curated wines paired with a six-course tasting menu created by our master culinary team paired with Arietta wines throughout.

Anguilla’s favorite beachside hideaway, Malliouhana partnered with the highly acclaimed Chef Nina Compton to introduce a month-long residency in 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.

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.

Please Drink Tequila, a cheeky take on PDT’s famous NY acronym, took over Chagarro, Etéreo’s beach bar and culinary outpost, with mixology and gastronomy created by PDT’s award-winning founders, including bartending legend Jeff Bell.

The Lodge at Blue Sky was honored to host Our Women in Food and Farming, which offered a glimpse into the world of regenerative and sustainable farming practices, inimitable wines from the Staglin Family Vineyard and a bevy of incredible cuisine.

Hotel Jerome gave guests unprecedented access to one of the most exclusive cultural happenings in town: the highly anticipated Aspen Food and Wine Festival. Guests received insider access to an array of exclusive events and curated programming.

Madeline Hotel & Residences invited epicureans to celebrate the spirit of Southwestern cuisine at Taste of Auberge: Annual Alpine Cookout in July 2022. The event drew visiting culinary icons such as celebrity Chef Viet Pham, Chef Dean Fearing, Chef Mark Tarbell and Chef Mark Kiffin.

Chileno Bay in Los Cabos welcomed Chef Ferrero, who has built a culinary career dedicated to the study of beef from production to consumption. His restaurants in Mexico celebrate carne and Chef Ferrero's hard-won expertise and creativity.

Cadence, named one of the best new restaurants of 2021 by The New York Times, features plant-based Southern soul cuisine. Guests experienced Chef Shenarri Freeman’s cooking style, which puts wellness and sustainability at the forefront.

Hotel Jerome welcomed Uchi – and award-winning Chef Tyson Cole’s signature non-traditional take on Japanese food – in July 2022 for a takeover of the property’s Prospect restaurant. The weekend also included private dining options and exclusive workshops for guests to enjoy.

Vive la France! There is no better place to celebrate the spirit of la révolution than Auberge du Soleil. BAstille Day began with the tradition of sabering champage and followed with a number of culinary offerings available throughout the day, all served in signature Le Creuset vessels.

An artful dinner experience at Bishop's Lodge, inspired by works by Kenneth Johnson. Chef Pablo and artist Kenneth collaborated to create a creative interpretation of two artful forms: food and art. In partnership with Bobby Beals and SWAIA.

Special rosé-themed cocktails were featured as Auberge du Soleil celebrated its third annual Rosé All May. In addition to the release of its private label rosé, the hotel is partnered with Haus to create refreshing low-ABV beverages.

Proudly known as the “Culinary Capital of the Caribbean,” Anguilla introduced a new, five-day international epicurean festival in 2022, The Anguilla Culinary Experience. Malliouhana was showcase the epicurean talents of our bountiful Caribbean paradise, and our expert culinary team.

Chileno Bay Resort and Residences presented an exclusive gastronomy series in which standout chefs from Mexico and Latin America brought the spirit of their heritages to Los Cabos in May 2022. Taste of Auberge: Baja Lab Kitchen at Chileno Bay will occur monthly throughout signature restaurant COMAL's fifth anniversary year.

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 in April 2022. He hosted an interactive event, curated dinner and a special turndown amenity.

Founded on farming and community, Hacienda AltaGracia is guided by the philosophy of eating close to nature. The resort’s husband-and-wife chef team were joined by Francis Mallmann’s protegée Chef Norberto Piattoni for a soulful expression of Costa Rican and Argentine culinary rituals.

Benito Molina of Manzanilla completed his professional studies at the New England Culinary Institute in Vermont, where he met and learned from French masters. 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 Aspen for one-week residencies, adding their flair and creativity to complement their menu. Each created a menu of 3-5 signature libations during their residency.

A native of Southern California, José Luis grew up in a Mexican household and the birthplace of the farm-to-table movement. 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’s signature cooking style combines culturally relevant ingredients and classical technique with a global point of view.

Nationally-celebrated barbecue pitmaster Chef Elizabeth Karmel brought her crowd-pleasing recipes to the Blue Ridge Mountains at Primland, cooking with fire alongside Chef Ryan DeRieux in March 2022.

Commodore Perry Estate, Auberge Resorts Collection and Estate Wine Director Mary Catherine Edmondson welcomed Houston-based Sommelier June Rodil of Good Night Hospitality to Austin for a March 2022 wine tasting event.

New York-based Nami Nori, ranked as one of the "10 Best New Restaurants in America", joined Mauna Lani in February 2022 for a culinary collaboration which seamlessly blended the fresh ingredients of Hawai'i with the dynamic flavors of Japan.

Hotel Jerome welcomed celebrated husband-and-wife winemakers Andy Erickson and Annie Favia-Erickson for an intimate journey in the world of Favia wines, embarking on an epicurean progression guided by the unrivaled Napa Valley power couple.

In January 2022, SingleThread took residence at The Lodge at Blue Sky for a transportive seven-course culinary homage to Hokkaido, Japan. This limited experience inspired many of the ideas of what SingleThread would one day become.

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 celebrated true farm-to-table dining and profound respect for our land.

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. He also hosted events 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. Drawn to the rarefied air of fine dining, Blamey has worked in many celebrated kitchens around the world.

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.