Appointments & Promotions

Viceroy Riviera Maya Names Carlos Zamora Larios Executive Chef

RIVIERA MAYA, MX. April 25, 2017 – Viceroy Riviera Maya has announced the appointment of Carlos Zamora Larios as Executive Chef with responsibility for all of the resort’s restaurants, bars and catering.

Born in Mexico City and a graduate of the capital’s Ambrosia Culinary Center, Chef Zamora has 15 years of experience with leading hotels and restaurants in Cancun, Puerto Vallarta, Veracruz and San Miguel de Allende. He comes to Viceroy Riviera Maya from Hotel Matilda in San Miguel where he was Chef de Cuisine of Moxi, the acclaimed restaurant operated by Mexican superstar chef Enrique Olvera.

Chef Zamora assumes responsibility for Viceroy Riviera Maya’s signature restaurant, La Marea; the seaside Coral Grill + Bar; the resort’s specialty themed weekly dinners including the Antojería of Mexican street foods and the Beach Barbacoa; and weddings and banquets.

Prior to taking the culinary reins at Viceroy Riviera Maya, Chef Zamora participated recently in a variety of seminal culinary events in the United States and Mexico, including: cooking with Executive Chef Paul Anders at his acclaimed Sweet Basil and Mountain Standard restaurants in Vail, Colorado; collaborating with Enrique Olvera and Matteo Salas, executive chef at acclaimed Áperi in San Miguel, on the menu of the Kick-Off Dinner of the San Miguel de Allende Food Festival; and collaborating on a Day of the Dead Dinner with Enrique Olvera and Chef Roberto Solis, heralded for his interpretations of Yucatan cuisine at Néctar in Merida.

About Viceroy Hotel Group

Viceroy Hotel Group delivers one-of-a-kind lifestyle experiences that bring together provocative design and intuitive service in sought-after locations. Signature brand amenities and services created for the diverse business and leisure guests include dynamic dining venues featuring world-class culinary talents and destination spas specializing in health, fitness and beauty. Current properties include hotels and resorts in Abu Dhabi, Beverly Hills, New York, Riviera Maya, San Francisco, Santa Monica, Snowmass, St. Lucia and Zihuatanejo with forthcoming openings in Algarve, Buenos Aires, Cartagena, Chicago, Dubai, Panama and Turkey. Viceroy Hotel Group is a member of the Global Hotel Alliance (GHA) DISCOVERY, a unique loyalty program offering exclusive benefits and experiences to its members, at over 550 hotels around the world. For more information, visit www.viceroyhotelsandresorts.com. Follow Viceroy Hotel Group at facebook.com/viceroyhotelgroup and on Instagram @viceroyhotels.

Contact:
Marian Gerlich / Ed Placidi
pg@p-gcommunications.com
818-786-8687

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.