The Chefs Taking Over GITANO Garden of Love.

A culinary star-studded line-up of chefs connects their compassion of Tulum, Mexico in New York City by creating exclusive humid menus at GITANO Garden of Love.

Tulum, Mexico-based Gitano flagship reopens Gitano Garden of Love in New York. This time, a highly curated menu concept are developed by a dream unit of five international chefs launchings. Inspired and connected by their shared passion of Mexico and the Yucatan, the menu includes meals like ocean urchin ceviche, soft shell crab tacos, and tiger milk prawn with coconut coating ceviche offered throughout the season.

The seasonal outdoor oasis is decked with coconut palms, humid plants, seating 450 guests set in a 24,000 square paw city block- essentially an Instagram paradise.

Headed by Executive Chef and Partner Yvan Lemoine, the cooks will collaborate with the GITANO culinary teamusing sustainable and community initiatives including clean energy, city farming education and mindfulness program. Each chef will create a ceviche-inspired and taco-inspired dish complemented by some classic recipes from Garden of Love’s open-fire kitchen floor.

The GITANO Chef Dream team includes 😛 TAGEND

Chef Jose Luis Hinostroza, Head Chef& Partner, Arca Tulum( Mexico)

Chef Jose Luis Hinostroza - image courtesy of ARCAChef Jose Luis Hinostroza- image politenes of ARCA

For the next coming weeks, Chef Jose Luis Hinostroza and Co-Founder of two Michelin star restaurant Noma will be leading the kitchen at the Garden of Love. The Southern Californian native who was exposed to the world of punishment dining at the age of 21 will be dishing pieces like Sea Urchin Ceviche& Prawn Tacos in the luxuriant tropical oasis setting of GITANO. His work returns the forceful and explosive flavors of Mexico, performing an exceptional fine-dining experience with the method used and knowledge of a cook who has deplete the past 10 years carrying out activities in some of the best fine-dining kitchens in the world such as at ARCA.

Image courtesy of Gitano Garden of Love -Jose Luis Hinostroza at Gitano - Erizo ceviche, mandarín aguachile, red cabbage kimchi, morita oil, pickled Mexican cucumber, grasshoppers, allium flowerImage courtesy of Gitano Garden of Love -Jose Luis Hinostroza at Gitano - Erizo ceviche, mandarín aguachile, red cabbage kimchi, morita oil, pickled Mexican cucumber, grasshoppers, allium flowerImage politenes of Gitano Garden of Love -Jose Luis Hinostroza- Erizo ceviche, mandarin aguachile, red lettuce kimchi, morita lubricant, pickled Mexican cucumber, grasshoppers, allium bud

Chef Mike Bagale, Michelin-Star Chef, Alinea( Chicago)

Image Courtesy - GITANO Garden of Love: Chef Mike BagakeImage Courtesy- GITANO Garden of Love: Chef Mike Bagake

Chef Mike Bagale too saw the innovator of hovering cuisines accompanies his 15 year experience of modern world gastronomy to the Tulum jungle. Constantly living by his culinary ideology of invention, education, composition and flavor, Chef Bagale cemented Alinea as a 3 Michelin-starred establishment in the Michelin Guide for 6 years. At the Garden of Love he will love clients with memorable culinary know kindling the gumptions via saucers like Wild Shrimp Ceviche with huitlacoche and leche de tigre and Short Rib Pibil Tacos acted on house-made tortillas with banana habanero sauce.

Chef Mads Refslund, Co-founder, Noma, and Creative Consulting Chef at Large, GITANO( NYC)

Image Courtesy - GITANO Garden of Love: Chef Mads RefslundImage Courtesy- GITANO Garden of Love: Chef Mads Refslund

Reinventing the word foraging, Danish Michelin Star Chef Mads Refslund too assembles the Gitano Garden of Love series.Not simply is he a pioneer of Nordic cuisine, co-founder of the Michelin-starred Copenhagen-based restaurant Noma but now deems the claim of Creative Consulting Chef at Large, GITANO. Like his other culinary struggles and achievements, Chef Refslund will require yummy simple, low-waste, locally sourced nutrient such as Green Coconut Ceviche and Roasted Market Egg at the Garden of Love.

Chef Daniela Soto-Innes,( NYC)

Mexican-American chef Daniela Soto-Innes is the youngest honoree to be worded the World’s Best Female Chef by The World’s Best 50 Eateries. Known for heading the kitchens at modern Mexican restaurants; Cosme and Atla. Chef Soto-Innes culinary beginnings stanch from a long line of women who love food and cooking. At Garden of Love Soto -Innes energizes patrons to Mexican food from her event and reminiscences, one introducing pleasure, entertaining and spice.

Chef Blaine Wetzel, Image Courtesy of Willow Inn, Lummi Island (WA)Chef Blaine Wetzel, Image Courtesy of Willow Inn, Lummi Island( WA)

Chef Blaine Wetzel, Head Chef, Willow Inn, Lummi Island( WA)

Head Chef of one of the Pacific Northwest’s most acclaimed fine-dining destinations Willow Inn, Lummi Island. Chef Blaine Wetzel raises his expertise and knowledge on splendid meals to a second paradise at GITANO Garden of Love. Inspired by “every path, shore, and field” The James Beard Award Rising Star Chef of the Year nominee and champion( 2014) is committed to using locally-sourced ingredients from the island and the seas and oceans around it.

“We are honored and thrilled to connect our homes in Tulum, Mexico, and New York City, ” said James Gardner, CEO and founder of GRUPO GITANO. “GITANO was born in Tulum and is traveling the world with its first stop in NYC. We are on a mission to share love and merriment, to startle and enthrall our guests, while also reducing our wallop and causing back to the community. We are agitated to unveil a collaboration with five of the world’s sought after chefs who share a passion for Mexican cooking. We are partnering with cleanse exertion inventor SmartFlower, we will educate regional public school students in our urban raise, and are inviting the community to daily sundown reflection seminars with contributing mindfulness teaches around our reflect pool.”

For more information on GITANO inspect grupogitano.com

The post The Chefs Taking Over GITANO Garden of Love . showed first on Honest Cooking.

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