Park Hyatt Mexico City Polanco has named Sebastian Ifergan as Director of Food & Beverage and Emiliano Najera Safa as Hotel Chef ahead of the property's anticipated 2027 debut in the Polanco neighborhood. Both executives bring more than 25 years of combined Forbes Five-Star hospitality experience and are Mexico City natives returning to lead the hotel's culinary program.

Ifergan's Background Ifergan began his career in 2015 at Le Cinq at Four Seasons Hotel George V in Paris before working in Barcelona, Miami, and Madrid. He most recently led dining at Dani Brasserie at Four Seasons Hotel Madrid and previously oversaw operations at Il Becco in Mexico City. Fluent in English, French, Italian, and Spanish, he is responsible for building the hotel's restaurants and bars from inception. "Mexico City is home," Ifergan said. "There is something deeply Mexican about sobremesa, those long meals where the bottles stay on the table, another plate arrives and suddenly several hours have passed. We can create beautiful spaces and sophisticated food and drinks, but the greatest compliment is when people simply don't want to leave."

Najera Safa's Expertise Najera Safa trained at CORBUSE Gastronomic Institute in Mexico City and spent 16 years refining his craft in hotel kitchens across the United States, including roles in Miami, New York, Aspen, and Palm Beach. He most recently served as Executive Chef at Rancho Valencia Resort & Spa and One&Only Palmilla in Los Cabos. His cooking approach blends Californian-Mediterranean styles with Latin American influences, emphasizing locally sourced and seasonal ingredients. "Mexican cuisine is how I grew up," Najera Safa said. "Some people still think Mexican food is only about tacos, and it is so much more than that. I want guests to discover the endless possibilities this country holds, through the producers, the markets and the traditions that make Mexico City what it is."

Four Culinary Destinations The hotel will feature four distinct venues, each inspired by different Mexican regions and ingredients. Kuchil operates as the all-day Mexican restaurant, drawing on the country's coastal cuisines, comal cooking, and open-fire techniques. Almirez, positioned as the most intimate dining room, interprets Mexican ingredients through French technique, with services including a tableside duck press reimagined with Mexican influences. Tan Tan functions as an agave and spirits bar showcasing lesser-known Mexican spirits such as raicilla and sotol. The Living Room serves as a casual all-day venue, transitioning from morning coffee to evening Champagne service. Across all venues, the team is establishing relationships with Mexican farmers, cheesemakers, brewers, distillers, and winemakers. General Manager Christophe Hilty stated: "Sebastian and Emiliano went out into the world and came back with something rare: a true fluency in the art of luxury hospitality, and an even deeper love for where they come from. They understand that a meal in Mexico City should feel like nowhere else on earth, and that is exactly what we want our guests to discover."

Booking Details Park Hyatt Mexico City Polanco is now accepting reservations for stays beginning March 1, 2027, through parkhyattmexicocity.com or via the World of Hyatt program. The 30-story property will feature 155 guestrooms and suites, alongside the four dining venues and Tezca SPA.

Why It Matters

The appointments signal Hyatt's confidence in Mexico City as a luxury destination and reflect broader industry trends of sourcing culinary leadership from within regional markets rather than importing it wholesale. The emphasis on local sourcing and regional Mexican cuisine positions the property to differentiate itself in a crowded luxury hotel market while tapping into growing consumer interest in authentic, place-based dining experiences.

For more insights and trends in the food and beverage sector, check out more articles in The Food & Beverage Magazine family of publications.

Written by FBM Publications Editors

Frequently Asked Questions

When does Park Hyatt Mexico City Polanco actually open?

The property debuts in 2027 in the Polanco neighborhood. Ifergan and Najera Safa are building the F&B program from the ground up now, so expect full restaurant and bar rollouts closer to that opening date.

What's Sebastian Ifergan's track record in fine dining?

Ifergan worked Le Cinq at Four Seasons George V Paris, then held posts at Four Seasons Madrid, Barcelona, and Miami. He ran Il Becco in Mexico City and most recently led Dani Brasserie at Four Seasons Madrid—all Forbes Five-Star properties with 25+ years combined luxury experience.

Where did Emiliano Najera Safa train and work?

He trained at CORBUSE Gastronomic Institute in Mexico City, then spent 16 years in U.S. hotel kitchens across Miami, New York, Aspen, and Palm Beach. Most recently he was Executive Chef at Rancho Valencia Resort & Spa and One&Only Palmilla in Los Cabos.

What's the restaurant concept at Park Hyatt Mexico City Polanco?

Details are thin, but Ifergan emphasized "sobremesa"—the Mexican tradition of lingering meals where guests stay for hours. Najera Safa's cooking blends Californian-Mediterranean with Latin American flavors, leaning hard on locally sourced and seasonal ingredients.

Why hire two Mexico City natives for this property?

Both executives are returning home after decades at global luxury brands. This matters: they understand local sourcing networks, regional ingredients, and the dining culture that will drive repeat business from Mexico City's high-net-worth residents and international travelers.