The most delightful tradition, the International Gourmet Festival, arrives to Lemmon Grass, at Marival Residences Luxury Resort®.
In 1995, the “Three Musketeers”, Thierry Blouet, Roland Menetrey and Heinz Reize, brought to life an event that has become pride and tradition for the region: The International Gourmet Festival.
The Gourmet Festival will be celebrating its 23rd edition and it brings a long history of flavors and knowledge that have greatly enriched Nuevo Vallarta and Puerto Vallarta. Among international visiting chefs and exotic original menus, this gourmet festival is the host of events whose goal is to raise the bar for chefs in the region and expand the horizons of the guests.
During the Gourmet Festival, different restaurants, independent and those who are part of different hotels, present a menu created by both the Local Chef and the Guest Chef. The menus will be open to the public and will showcase amazing productions with local, regional and international elements. However, other important events are the Culinary Forums and cooking demonstrations. In such events, the attendees’ will be able to acquire the knowledge of expert Chefs.
The International Gourmet Festival 2017 will present a large number of participants and important Guest Chefs. Lemmon Grass, at Marival Residences Luxury Resort®, will join the participating restaurants with the theme: My Culinary Identity. That is where Chef Alfredo Jimenez will create an exquisite menu hand in hand with the prestigious Chef Victor Hugo Aguilar.
25 years ago, the famous Chef Victor Hugo Aguilar took the drastic decision to drop his education in Architecture in order to enter the world of Gastronomy. This new path started at Hotel Camino Real, where Chef Alejandro Heredia became his mentor.
After 3 years, the Chef joined the Mexico 1900 Restaurant, focused on the trendy “fusion cuisine”. Subsequently, he decided to join a different project as Chef Advisor in Gastronova. After this experience he discovered an interest for the literary arts.
As co-author of 4 different cookbooks, he found the perfect balance between these 2 passions. His experience in editorial work led him to his most publication; the popular book “Sazones y Andanzas por el Centro Histórico de la Ciudad de México”.
In the year 2000, he joined the team at the UNAM as Chef In Charge at the Rectory. At the same time, he continued to work on alternate projects. Among them, he acts as chef advisor of the restaurant “La Casa de las Sirenas” in the Historical Center of Mexico City.menu-lemmongrass-festival-gourmet-en