Riviera Maya, Mexico — Chefs Curtis Stone and Mariana Villegas agree that cooking with fire is “marvelous,” though they acknowledge the technique requires meticulous attention to detail. The Australian-born chef, based at Woodend in Belmond Maroma Resort & Spa, explained:
“When cooking with fire, you must consider many factors—regulating smoke levels, intensity—and you must be acutely aware that it’s a completely different technique than cooking in a standard kitchen. You’re part chef, part firefighter (laughs), because you’re dealing with a very powerful flame.”
Stone emphasized that mistakes are part of the learning process, a sentiment echoed by Villegas, whose Mexico City restaurant Lina centers around fire-based cooking.
“For me, cooking with fire is my everyday,” Villegas said. “The grill is at the heart of my restaurant.”
The two chefs will unite their culinary philosophies at Fire & Friends, an event scheduled for the upcoming weekend at Maroma Resort. Joined by chefs José Luis Hinostroza of Arca Tulum and Alexander Silva of FOGO, they will host a series of activities, including a tasting dinner and masterclasses.
Collaboration and Culinary Exchange
Stone highlighted the value of collaboration:
“Working with people you admire or peers with different techniques always enriches you. Though the main event is the tasting dinner at Woodend, each of us will demonstrate our fire techniques—it’ll be a meaningful experience.”
Villegas, who grew up in Monterrey with a deep-rooted tradition of grilling, added:
“Each chef brings a unique style and regional influence. That’s the beauty of this—everyone adds their touch, and the guests get to enjoy it.”
The Fire & Friends Experience
Event Highlights:
- Saturday, May 24: Beachside welcome with interactive cooking stations and craft cocktails by Bambuco and Handshake, led by Stone and guest chefs.
- Sunday, May 25: Masterclasses featuring hands-on sessions on fire-cooking techniques, followed by a five-course dinner at Woodend.
- Monday, May 26: Farewell beach brunch, showcasing final grilled creations in Maroma’s scenic setting.
Signature Dishes Preview:
- Curtis Stone: A menu emphasizing vegetables and proteins, including fried nopal and gnocchi.
- Mariana Villegas: Her star dish—grilled queen clam with tender corn, butter, roasted bone marrow, lime, and cilantro.
The chefs reserved further surprises for attendees but underscored the event’s focus on fire’s transformative role in cuisine.
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