Six women, five signature dishes, all for one cause. Join our talented Royal Resorts chefs for an evening of fine dining inspired by Mexico’s rich culinary heritage in support of the Royal Resorts Foundation and its breast cancer screening program. The Mujeres por las Mujeres Breast Cancer Awareness Dinner is at 7 p.m. on October 21 in Gran Salon at Hacienda Sisal. Book your table for a good cause.
Each of the chefs – Corporate Sous Chef Deyanira Gonzalez, Erika Barrios, Executive Chef at The Royal Haciendas, Yesica Sanchez Executive Chef at The Royal Cancun, Jennifer Rodriguez, Sous Chef and Yalvina Rodriguez Pastry Chef at Hacienda Sisal and Nelly Garcia Sous Chef at Captain’s Cove –will be preparing one of the courses on the five-course menu. The wine pairings have been selected by Sommelier Miriam Gonzalez, who is also the Restaurant Manager at The Royal Islander.
Cost: $1,500 pesos per person. For members and guests who have the Refine package, the cost is $900 per person.
United for a cause
Meet six chefs and our sommelier, all Royal Resorts stars, who are using their creativity and passion to support the campaign against breast cancer.
Deyanira Gonzalez
Royal Resorts Corporate Sous-Chef, Deyanira Gonzalez is originally from Orizaba, Veracruz and has a degree in Gastronomy & Culinary Arts. She joined Royal Resorts in 2017 and previously worked in resorts in the Riviera Maya and Puerto Vallarta such as Moon Palace and Hard Rock.
She says that her love of cooking comes from childhood when her mother taught her the secrets of the Mexican kitchen and how to prepare traditional dishes. As a student, she had the opportunity to take courses at cooking schools in Belgium and New York and has traveled to Thailand, Spain and Brazil learning about local cuisines as she goes. She says, “Mexican cuisine is incredibly diverse, every community in Mexico has its own identity and dishes. And apart from an abundance of ingredients, we have kept faith with the old ways and time-honored traditions of food preparation. I am proud to see Mexican cuisine taking its rightful place on the international stage.”
Erika Barrios
Executive Chef at The Royal Haciendas, Erika Barrios studied Gastronomy at the Instituto Gastronómico Corbuse in Mexico City, her hometown. She joined Royal Resorts in 2017 after 10 years in the Mexican Caribbean working at Oasis, Gran Velas Riviera Maya and Secrets Maroma Beach.
Erika was born with a chispa, a creative spark and says, “Ever since I was little, I loved being in the kitchen cooking for family and friends. It became my passion. I was always trying new recipes and inventing flavor combinations. By the time I was in my teens I knew that I wanted to be a chef.”
She loves creating dishes with a wow factor, that not only taste fabulous but look stunning and explains, “I love fusion cuisine, working with essences, oils, herbs, spices and even dry ice to create a harmonious blend of flavors, textures and fragrances, a veritable feast for the senses. My inspiration comes from flavors and colors and how to combine them. When I plate up a dish, I look at all the ingredients and think about how to create a work of art, one that tastes as good as it looks.”
Mexican cuisine is also one of her favorites and she says, ““I think that Mexican cuisine is one of the world’s most important cuisines, it is on the UNESCO World Heritage list and receiving the international acclaim it deserves.”
Yesica Sanchez
Executive Chef at The Royal Cancun and La Trattoria Italian restaurant, Yesica Sanchez is from Cuernavaca, Morelos and has a degree in Hotel Management and Catering. She joined Royal Resorts in 2018 at Hacienda Sisal and had previously worked for leading hotel chains such as Hyatt Ziva and Sheraton in Los Cabos and Barceló in the Riviera Maya.
Yesica loves working with ingredients to create new flavor combinations and chatting with diners after their meal to gauge their reactions.
Nelly Garcia
Sous-Chef at Captain’s Cove Nelly García is from Cancun and joined Royal Resorts in 2015, based at The Royal Sands. Prior to that she worked at Fiesta Americana Coral Beach and Sun Palace.
Jennifer Rodriguez
Hacienda Sisal Sous-Chef Jennifer Rodriguez is from Cancun and studied a degree in Culinary Arts at the Universidad del Caribe. She joined Royal Resorts in 2019.
Jennifer is passionate about Mexican cuisine and the country’s culinary heritage and creating exceptional experiences for diners. She hosts the weekly Mexican Food & Spirit Pairing at the restaurant.
Yalvina Rodriguez
Pastry Chef at Hacienda Sisal, Yalvina Rodriguez is originally from Guerrero and joined Royal Resorts in 2014. She loves creating showstopper desserts, cakes and pastries and trying innovative flavor combinations to tempt the palate.
Miriam Gonzalez
Your Sommelier and host for the evening is Miriam Gonzalez, the Restaurant Manager at The Royal Islander. Originally from Valladolid, Yucatan, Miriam has been working in the Food & Beverage sector for 22 years in restaurant management at Fairmont Mayakoba, Now Jade AMResorts and Moon Palace, where she began her career. She joined Royal Resorts nine years ago. She is currently completing a Bachelor’s degree in Business Administration and is a certified Sommelier.
The cause
The Royal Resorts Foundation has made the campaign against cancer one of its key causes and provides cancer screening and treatment for patients, giving them the help they need to combat the disease and a second chance for life. In 2021, Royal Resorts Foundation donations funded mammograms for 305 women and prostate cancer screening for 150 men.
Book your table for this dining event
Information and reservations: restaurants@royalresorts.com or by calling ext. 165