Luxury Resort Debuts Curated Culinary Festival in Los Cabos

Montage Los Cabos hosted its first Arte Culinaria festival over Memorial Day weekend (May 22-25), assembling six Michelin-starred chefs and multiple World's 50 Best Bars honorees for a three-day series of intimate dinners, tastings, and conversations.

The event featured some of the industry's most decorated talent, including three-Michelin-starred chefs Dominique Crenn (Atelier Crenn, San Francisco) and Julien Royer (Odette, Singapore), alongside two-Michelin-starred chefs Jorge Vallejo (Quintonil, Mexico City) and Richard Lee (Saison, San Francisco). Also attending were Daniela Soto-Innes of Rubra (named World's Best Female Chef 2019) and Manu Buffara of Manu, Brazil (Latin America's Best Female Chef 2022).

The bar program featured Mexico City's Handshake Speakeasy, ranked No. 1 on The World's 50 Best Bars list in 2024, alongside Licorería Limantour (No. 52, 2025) and Baltra Bar (No. 78, 2025).

Expanding the Culinary Event Calendar

Montage positioned Arte Culinaria as the first installment in what it plans as an ongoing series, with 2027 dates to be announced later this year. The event capitalized on the resort's beachfront location on Baja California Sur's "Golden Corridor" and its signature Mezcal fine-dining restaurant.

The weekend also featured rising talent from the S.Pellegrino Young Chef Academy, including Cris Hanhausen (Momiji, Mexico City) and Erick Bautista (NOL, Mérida), who hosted a Welcome to Baja event.

Supporting Partners

Official partners for the inaugural event included Capital One Travel, Aeroméxico, Forbes Travel Guide, Del Cabo Events, Los Cabos Tourism, S.Pellegrino, Perrier, and Reserva de la Familia.

Why It Matters

As ultra-luxury hospitality continues to compete on experiential offerings, curated culinary events have become a key differentiator for high-end resorts. Montage's ability to assemble Michelin-starred talent suggests a shift in how destination properties package their food and beverage programs—moving from à la carte dining to branded festival experiences that draw international audiences and generate media coverage.

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Written by FBM Publications Editors