Star guest chefs create unique culinary events in inns

When Nina Compton, the James Beard Award-winning chef of Compère Lapin and New Orleans’ Bywater American Bistro, moves to Malliouhana, Auberge Resorts Collection in July, she will return to the Caribbean, her native region, albeit for Anguilla instead of Saint Lucia. For one month, starting July 22^n/a to August 19^e, she will headline “Saveurs de Malliouhana”, a series which began with chef JJ Johnson in March and aims to reflect the rich culinary traditions of the island combined with the singular accent of a guest chef. . She’ll be there for the first three days, doing immersive events and cooking demonstrations with dishes like ricotta gnocchi with summer jerk corn and tomatoes; its dishes will then remain on the menu for the rest of the month.

It is an honor to partner with Malliouhana, Auberge Resorts Collection,” said Chef Compton. “Having grown up in Saint Lucia, where I first discovered my passion for food, it is an honor to bring my skills back to the Caribbean. I am thrilled to partner with Malliouhana to create a memorable menu that not only stays true to my roots, but also puts a creative spin on some Anguilla classics.

By creating this series, which is part of Auberge Resorts Collection’s Taste of Auberge, the hotel group responds to the growing interest in culinary travel in recent years, fueled, according to recent studies, by the increase in culinary experiences on social networks largely by gastronomy enthusiasts. millennials, rising discretionary incomes and the proliferation of food festivals. So a little cross-pollination of bringing in chefs from other cities to create their signature dishes with local ingredients and influences, often alongside the resort chef, definitely adds to a resort’s appeal. Customers obviously benefit from the cuisine of restaurants that are in high demand without traveling to that destination and without trying to get a reservation.

Just before Nina Compton’s passage to Malliouhana, from July 13^e-16^e, Tyler Cole’s inventive restaurant Uchi, originally from Austin and now also with branches in Denver, Dallas, Houston and Miami, is taking over Prospect Restaurant from Aspen’s Jerome Hotel, Auberge Resorts Collection to showcase its original Japanese cuisine . Always in July, from 1^st at 10^eNew York’s creative and secretive cocktail bar, Please Don’t Tell, takes over the bar and dining destinations of Etéreo, Auberge Resorts Collection in Mexico’s Riviera Maya, blending Mayan influences with distinctive urban mixology.

Diners hoping to score a table at San Francisco’s always-high-demand Season, known for its impeccable sourced ingredients, wood-fired cuisine and creative $298 tasting menus, can get a taste of Michelin’s creations two restaurant stars at the Commodore Perry Estate, Auberge Resorts Collection on November 4.^e and 5^e. The chefs will work with local ingredients sourced from the property’s Austin location, hosting a fire-cooking workshop and multi-course dinner accompanied by the unique fermentations researched and created by the restaurant team. Also in November, the 26^eMexican and New Mexican cuisine will merge with a collaboration between Chef Jorge Vallejo of Quintonil de Mexico, a regular on the World’s 50 Best Restaurants list, and Executive Chef Pablo Peñalosa of Skyfire Restaurant at Bishop’s Lodge, Auberge Resorts Collection in Santa Fe.

Another upcoming collaboration promises to offer not only an assortment of different flavors, but health benefits as well. Hacienda AltaGracia, Auberge Resorts Collection, the wellness retreat near a long-lived Blue Zone in Costa Rica, welcomes Chef Shennari Freeman from Cadence in New York, named one of the Best New Restaurants of 2021 by the New York Times. Guests can learn the keys to the restaurant’s plant-based Southern soul cuisine with wellness and sustainability at the center of hosted dinners, a cooking class, and holistic health workshops. All will take place from July 7^e-17^e.