Chef Alain Derouin Named Executive Chef and Food & Beverage Director of Hotel El Ganzo in Mexico
San Jose del Cabo, Mexico (August 14, 2013)?- Cabo’s newest hot spot, Hotel El Ganzo Design Boutique, Arts, Live Music, Marina and SPA, announced today the appointment of Alain Derouin as Executive Chef and Food & Beverage Director. The chef will elevate the property’s culinary offerings through his approach, which mixes the techniques and flavors of Mexican and French cuisine, as well as by sourcing the finest local and sustainable ingredients. Furthermore, Chef Derouin’s appointment comes at the same time the property announces an exciting Chef in Residence program that will welcome respected chefs from around the globe to create unique dining experiences for hotel guests.
Chef Derouin brings more than 10 years of culinary and multicultural experience to his role. Before joining Hotel El Ganzo, Chef Derouin held the post of Food and Beverage Manager and Executive Chef at the iconic Hotel Las Brisas Acapulco. Additionally, as a member of the Culinary Academy of France, The Vatel Group and Grand Maitre Rotisseur, Chef Derouin participated in a number of celebrated international festivals and competitions including the U.S. Meat Export Federation’s Chef Competition, ABASTUR’s ice sculpting competition and the prestigious “Bocuse d’Or” in Lyon, France.
In his role as head of Hotel El Ganzo’s culinary team, Chef Derouin will oversee the new Chef in Residence Program at the property. Celebrated chefs will be invited as special guest chefs for a weekend to prepare a four-course dinner paired with wine. Food connoisseurs and guests will be able to enjoy the unique dining experience every Saturday starting at 7:00 pm. Chef Derouin himself will kick-start the culinary series in August, and upcoming Chefs in Residence will be announced throughout the year.
“Chef Derouin, with his extraordinary talent, creativity and leadership, is the right fit for Hotel El Ganzo,” said Pablo Sanchez-Navarro, creator of Hotel El Ganzo. “We look forward to the enhancements he will bring to our growing culinary program.”