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Hosted by the Consul of the Mexico City Drinks Group
Event Cover Photo
Took place 2 months ago
Thu 19 Jul 19:45 - 23:59

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Have a Global Mind and be in Total Harmony

Come to enjoy this exclusive culinary experience.

We will have the opportunity to meet The famous french TOP CHEF Guy Santoro and enjoy some plates of his delicious menu, of course pairing with excellent wines.

Guy Benoit Santoro was born in the region of Bergerac, France. Currently, with 39 years of professional experience, today is one of the great benchmarks of haute cuisine international, as well as Mexico, where he has rooted and reaped great successes since his arrival in the year Protected content .
At the age of 17 he began his professional studies at the Center for Training and learning services in his native Bergerac, to later serve as cap commis de Restaurant, cap Cuisine and Cap Patissier, under the instruction of eminent chefs as Claude Charbonnel, Pierre Bugat and Pierre Bourget.
At the Infath Training Centre in Gradignan he graduated from Formateur de Cuisine Pratique. He also graduated in decoration of presentation pieces and bakery of tradition in the school Lenôtre.
His work history begins in Protected content he joined the Relais Châteaux kitchen team "La Reserve" with Jean Aguirre and Pierre Bugat and served as Partie's Chef at the restaurant Le Carnation de Bordeaux and in Le Laurent of two Michelin stars , in Paris.
He participated in the opening of the Hotel-restaurant Le Chateau de Pizay in Belleville S/Saône and in the creation of the concept and opening of the Petit Bistrot belonging to the Bistro Crystal Tree of North Palm Beach in Florida, USA. He later returned to France as Sous Chef at the Royal Monceau Palace Hotel in Paris and also from the Sofitel Le Mediterranée in Cannes.
His work counts with the admiration and recommendation of figures of the culinary world like Marc Bayon, Alain Pégouret, Gerard Dupont, Bernard Leprince, Christian Willer, Jean Fleurie, Jean-Pierre Chedal, Jean-Louis Dumonet, Francis Chauveau, Jean-Yves Leuranger and Jean-Pierre Duten, among others.
He arrived in Mexico to direct the kitchen and to take care of the development of concept for the opening of the restaurant Au Pied de Cochon and five years later, he is appointed executive Chef of the Presidente InterContinental Hotels group in front of his restaurants L'Alsace, La Taverne , Alfredo Di Roma, Zen Shanghai, Palm, Balmoral, the fireplace, fruits and flowers, plus the banqueting area.
In Protected content restaurant Au Pied de Cochon under his direction, was chosen as "best restaurant in Mexico" and that same year, Guy Santoro became the winner of the "US Meat Export Federation" and as "Chef of the Year of the Americas" of the InterContinental Hotels Group in Protected content .
The following year, he decided to establish together with a group of investor partners the company Au Charcutier, dedicated to the elaboration of sausages and French-style delicatessen products. He later creates Rustic Pan, dedicated to bakery and confectionery products. Start another adventure as owner chef and partner of the restaurant of Italian Mediterranean specialties "Piazza Navona".
Since Protected content was accepted as a member of the Culinary Academy of France and today serves as President-Delegate for Mexico, Central America and the Caribbean and in turn, I assume the presidency of the Vatel Club Mexico.
Since Protected content holds the position of executive Chef of the Hotel St. Regis Mexico City, in front of the flagship restaurant Diana and the hotel banquets.
He currently holds the position of corporate Chef of the hotel group Brisas, with the hotels Brisas Acapulco, Huatulco, Ixtapa, Hotel Galera Plaza México, Galeria Plaza Veracruz, the Fairies Manzanillo, Jurica Queretaro, Nizuc Cancun.
In his long career, he has managed to obtain numerous awards and recognitions. He has participated in important gastronomy competitions and was placed as finalist of the contest Des maîtres Cuisiniers de France in Protected content later as winner of the same title, being named Maître Cuisinier de France in Paris in Protected content .
On three occasions he also concurs in "Un des Meilleurs Ouvriers de Francia" (MOF); He joins the Chaine de Rôtisseurs Group and is awarded the Grand Cordon D'Or medal at La Cuisine Francaise in Monaco. He proudly served as "coach" of the Mexican team aspiring to the "Bocuse D'Or Protected content award in Paris. He was also the winner of the "Key to progress" Amaiit as a restaurant businessman and the San Pascual Dance Award given by the Association of International Hospitality in Puerto Vallarta.
He was also invited to double the voice of one of the characters of Walt Disney's animated movie "Ratatouille", with great success on the screen.

In October Protected content participated in the TOP Chef México program with the Sony Latin American channel. He also contributed to the development of the Bocuse d'or and Coupe du Monde of Patisserie competitions carried out in February of each year in the World Trade Center of Mexico City, the first edition took place on the 11th, 12th and 13th of February of the Protected content constant in the Trab Garlic by Guy Santoro, is his strong interest in exalting the flavors in the kitchen, with the utmost respect for the product and using the best techniques to transform it into a culinary delight.

To confirm our spot we have to deposit in advance the 50 % to the following bank account :
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If you have any questions, please don't hesitate to contact me
my email is :  Protected content