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 “Valle Food + Wine Fest puts already-hot Baja at the center of the culinary universe.”

San Diego Union-Tribune

NEW THIS YEAR

SUNDAY COOKING DEMOS

We’ve added cooking demos with wine pairings to the Valle Food & Wine Festival experience. Demos will be hosted by Ellen Bennett of Hedley & Bennett aprons and followed by a meet-and-greet.

Sunday 1:30 to 5:30

Here’s who’s cooking

  • Nancy Silverton
  • Rick Bayless
  • Blind Tasting of Regional Wine Makers
  • Local chef Miguel Bahena breaks down a  tuna from Baja California waters.
  • Aarón Sánchez
    Aarón Sánchez
  • Nancy Silverton
    Nancy Silverton
  • Rick Bayless
    Rick Bayless
  • Gabriela Cámara
    Gabriela Cámara
  • Genevieve Gergis & Ori Menashe
    Genevieve Gergis & Ori Menashe
  • David Castro Hussong & Maribel Aldaco
    David Castro Hussong & Maribel Aldaco
  • Adria Montaño
    Adria Montaño
  • Ruffo Ibarra
    Ruffo Ibarra
ALL CHEFS »

VALLE FOOD & WINE FESTIVAL

A three-day festival to celebrate the beauty and bounty of Mexico’s magical wine valley.

Valle Food & Wine Festival is the not-to-miss gastronomic festival of the year in the hottest travel destination in the West, featuring dishes from top chefs from both sides of the border, tastings of regional wines, cocktails, craft beer, cooking demos, book signings, live music, art, talks, and more.

The 2022 edition will be hosted in BRUMA, the valley’s most elegant hotel and restaurant property. Our mission is to bring attention to the sustainable development of this magical region and to promote its unique cuisine and world-class wines to a discerning and appreciative crowd. And, of course, to have a great time. For more about what to expect and what we’re about, visit our ABOUT page. 

“the next great food scene.”

TALENT

wine tasting

Meet the best winemakers in the region as they offer  tastings of their unique, world-class wines. 

“you might want to skip napa and visit mexico’s wine country instead.”

VALLE DE GUADALUPE

 

 

Valle de Guadalupe, just 65 miles south of the Mexican border, has become the “it” travel and wine tasting destination for millennials to baby boomers.

Nestled in a peaceful valley surrounded by stunning arid mountain ranges, this wine region, often compared to the Napa Valley of days gone by, has been featured in The New York Times, The Los Angeles Times, Condé Nast Traveler, Vogue, Travel & Leisure, Wine Enthusiast, Wine Spectator, Food & Wine, and Sunset, among other publications.

In 2019, Conde Nast Traveler called the region “the next great food scene.” Wine Spectator says it is “one of the last untapped great wine regions left in the world.” The Valle de Guadalupe is a uniquely magical place. If you’ve been here, you know that magic. If you haven’t, we can’t wait for you to experience it for yourself at the Valle Food & Wine Festival. For more information, go to our Travel page.

 

 

 

“this mexican wine country is calling to millennials, with modern, design-y wineries and grit that can’t be found in napa or sonoma.”

TALENT

CELEBRATED CHEFS

A stellar lineup of chefs from both sides of the border prepare Baja California-inspired dishes using local, seasonal, and heirloom ingredients under the sun and stars of Valle de Guadalupe. This year’s chefs include superstars Aarón Sánchez, Nancy Silverton, David Castro & Maribel Aldaco, Rick Bayless, Gabriela Cámara, Ori Menashe, and more. (See all 50 chefs here!)

“Valle de Guadalupe is one of the last untapped great wine regions left in the world.”

Aarón Sánchez

AARÓN SANCHEZ

Aarón Sánchez is an award-winning chef, TV personality, author and philanthropist. He is chef/owner of Johnny Sánchez in New Orleans, and a judge on FOX’s hit culinary competition series MasterChef and MasterChef Junior. He is partner/creative director of Cocina, the first online content platform dedicated to celebrating Latin lifestyle through its vibrant culinary culture. Aarón grew up in the restaurant business and is passionate about preserving his family’s legacy through food and encouraging diversity in the kitchen.

Aarón has starred in multiple Food Network shows, most notably as a judge on Chopped and Chopped Junior. He was the host of Cooking Channel’s Emmy-nominated series, Taco Trip, and has appeared on a numerous other shows including; Iron Chef and Best Thing I Ever Ate. Additionally, Aarón hosted two Spanish-language shows on Fox Life, 3 Minutos con Aarón and MOTOCHEFS.

A third-generation cookbook author, Aarón has written two cookbooks – “La Comida del Barrio” and “Simple Food, Big Flavor”. In fall 2019 he published a memoir titled “Where I Come From: Life Lessons From a Latino Chef”. In October 2020,  Aarón and his mother, Zarela Martínez, launched their podcast Cooking in Mexican from A to Z. 

Aarón has won a James Beard Award for Television Studio Program and was recognized by the Hispanic Federation with the Premio Orgullo Award for being a leader in the Hispanic community. In 2016, Aarón founded the Aarón Sánchez Scholarship Fund (ASSF), an initiative empowering aspiring chefs from the Latin community. ASSF provides recipients with full culinary scholarships to schools in New York City and ongoing mentorship. 

Aarón’s love for the arts extends beyond the kitchen.  He is a partner in world-renowned tattoo shop and museum, Daredevil Tattoo in NYC.  An avid music lover, he enjoys cooking to the sounds of Portugal the Man, Shakey Graves, Café Tacvba, Alabama Shakes, Tank and The Bangas, Amos Lee, Lianne La Havas, and Lenny Kravitz. He has a son, Yuma, and lives in New Orleans, LA.

Nancy Silverton

NANCY SILVERTON

PIZZERIA, OSTERIA MOZZA, MOZZA2GO, CHI SPACCA | LOS ANGELES

Nancy Silverton is the co-owner of Michelin-starred Osteria Mozza, as well as Pizzeria Mozza, Mozza2Go, chi SPACCA, Pizzette, and The Barish in Los Angeles. In the fall of 2020, Mozza opened in Los Cabos, Mexico and Pizzeria Mozza  opened in London. In 2022, Osteria Mozza will open in Singapore at the Hilton Orchard. 

In 2014, Nancy received the highest honor given by the James Beard Foundation for “Outstanding Chef.” That year, she was listed as one of the Most Innovative Women in Food and Drink by both Fortune and Food & Wine Magazine. In 2017, Nancy was profiled in an episode of Netflix’s award-winning docu-series Chef’s Table.

Nancy is the author of nine cookbooks including Desserts (1986), Breads from the La Brea Bakery (1996), Pastries from the La Brea Bakery (2000), Nancy Silverton’s Sandwich Book (2005), Twist of the Wrist (2007), the Mozza Cookbook (2011), Mozza at Home (2016) and chi SPACCA (2020). Nancy’s next baking cookbook will be released in 2023.

Nancy is active in fundraising for numerous charities including No Kid Hungry and Alex’s Lemonade Stand Foundation in Philadelphia, New York, Los Angeles, and Chicago.

Rick Bayless

RICK BAYLESS

FRONTERA GRILL , TOPOLOBAMPO, XOCO, TORTAS FRONTERA, LEÑA BRAVA | CHICAGO

Most people know him from winning the title of Bravo’s Top Chef Master beating out the French and Italian with his authentic Mexican cuisine.  His highly rated on-going Public Television Series, Mexico—One Plate at a Time can be found on television sets coast to coast, as well as  his award-winning, seven cookbooks. In 2012, Rick was nominated for a Daytime Emmy for Best Culinary Host.

His side by side award-winning restaurants in Chicago were founded in 1987.  The casual Frontera Grill and the 4-star Topolobampo. In 2007, Frontera Grill won for Outstanding Restaurant by the James Beard Organization.   His award-winning Frontera line of salsas, grilling sauces and organic chips can be found coast to coast.

Rick Bayless has won James Beard awards for:  Midwest Chef of the Year, National Chef of the Year and Humanitarian of the Year. Bayless opened his third restaurant:  XOCO—a quick serve LEED certified restaurant featuring house-ground chocolate and wood grilled tortas. This year, Tortas Frontera opened in Terminal 1 & Terminal 3 at Chicago’s Ohare airport and in downtown Chicago at the Chase Building.

In 2016 he opened Leña Brava, a wood-fired seafood restaurant, and the adjacent Cruz Blanca Cervecería, which focuses on craft beer and Oaxacan-style tacos. Also in 2016, Rick won the prestigious Julia Child Award.  In 2017, his restaurant Topolobampo won the James Beard award for Outstanding Restaurant in the nation.

Gabriela Cámara

GABRIELA CÁMARA

CONTRAMAR |

Born in Chihuahua, Gabriela grew up in Tepoztlán in a family of activists and academics, where food was always an important factor. Gabriela’s culinary career began with the opening of Contramar in 1998, inspired by the simple food of the Mexican Pacific beaches. Since then she has been a full-time entrepreneur and businesswoman in the restaurant industry, currently directing Grupo Contramar. Gabriela has opened different restaurants, in which she fuses culture, gastronomy and social responsibility. She has implemented social impact programs, such as the reintegration program that was carried out in her Cala restaurant. She is the author of the book, My Mexico City Kitchen: Recipes and Convictions, which contains 150 recipes from her kitchen inspired by the flavors and ingredients of Mexico City.

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Nacida en Chihuahua, Gabriela creció en Tepoztlán en el seno de una familia de activistas y académicos, en donde la comida siempre fue un factor importante. La carrera culinaria de Gabriela empezó con la apertura de Contramar en 1998, inspirada por la comida sencilla de las playas del Pacífico mexicano. Desde entonces ha sido emprendedora y empresaria de la industria restaurantera de tiempo completo, actualmente dirige Grupo Contramar. Gabriela ha abierto diferentes restaurantes, en éstos fusiona cultura, gastronomía y responsabilidad social. Ha implementado programas de impacto social, como el de reinserción que se llevó a cabo en su restaurante Cala. Es autora del libro, My Mexico City Kitchen: Recipes and Convictions, que contiene 150 recetas de su cocina inspirada por los sabores y los ingredientes de la Ciudad de México.

Genevieve Gergis & Ori Menashe

GENEVIEVE GERGIS & ORI MENASHE

BESTIA, BAVEL SAFFY’S | 

Although born in Los Angeles, Ori Menashe spent his formative years in Israel. Menashe grew up traveling with his family and was exposed to fine dining across the globe, but it wasn’t until his year-long sojourn to South America with friends, when he realized his passion for cooking.  

Menashe returned to Los Angeles in 2001 to pursue a culinary career. He landed his first kitchen job at an Israeli cafe and then subsequently took a job at La Terza, where Genevieve Gergis was a hostess and they met for the first time. From there, Menashe spent time in the kitchens of Nancy Silverton’s Pizzeria Mozza, All’ Angelo, and under legendary chef Gino Angelini at Angelini Osteria, where Menashe worked for four years as chef de cuisine.

In 2010, Menashe and Gergis pursued their dream of opening their first restaurant together, Bestia. Bestia is a multi-regional rustic Italian restaurant focusing on a “from scratch” approach, offering house-made charcuterie, in addition to handmade pastas and pizza.

In Spring 2018, Menashe and Gergis opened their second project Bavel, a Middle-Eastern restaurant just blocks away from Bestia. With family roots in Israel, Morocco, Turkey, and Egypt, Menashe and Gergis always wanted to open a restaurant that showcases the cuisine from their family lineage.  Bavel brings together the flavors and dishes they grew up with while adding a completely new perspective on the cuisine. 

In June, 2022, the duo opened their third project, Saffy’s. Named after Saffron, Ori and Genevieve’s daughter, Saffy’s embodies her whimsical spirit. It’s a Middle Eastern restaurant rooted in traditional flavors and executed using modern techniques. In this intimate space, you’ll be greeted by warm and energetic hospitality, flavors and dishes reminiscent of Middle-Eastern home-style cooking, and unexpected take on classic desserts.

When not in the kitchen, Menashe and Gergis can be found spending time with their daughter, Saffron.

David Castro Hussong & Maribel Aldaco

DAVID CASTRO HUSSONG & MARIBEL ALDACO

FAUNA | VALLE DE GUADALUPE, MX

Born in Ensenada, a graduate of the French Culinary Institute in CA, David comes from a culinary family background. At the young age of 13, he began his cooking experience at the Hotel Punta Morro with Chef Juan Antonio Hussong, and went on to cook at Sano’s Steak House by Juan Hussong, and later, at Laja by Jaír Téllez.

His passion for cooking continued, and after graduating high school, he decided to move to San Diego, where he worked in Barbarella’s and El Take It Easy.

Seeking new experiences he moved to Copenhagen where he spent months as a trainee at Noma, awarded numerous times the title of Best Restaurant worldwide. In 2013, he moved to NY and worked for Chef Dan Barber at Blue Hill, and years later for Chef Daniel Humm at Eleven Madison Park, awarded 3 Michelin stars. In 2017 opportunity comes for opening as a partner and Executive Chef, Fauna, the famed restaurant in Bruma Winery in Valle de Guadalupe.

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Nacido en Ensenada, graduado del French Culinary Institute en CA, viene de una familia del ámbito culinario. A sus cortos 13 años empieza su recorrido en cocinas en el Hotel Punta Morro con el Chef Juan Antonio Hussong, sigue en Sano’s Steak House de Juan Hussong y después Laja de Jaír Téllez. Mantuvo un gran interés por la cocina y al graduarse de preparatoria, decide mudarse a San Diego donde trabajaría en Barbarella’s y El Take It Easy.

Buscando nuevas experiencias se muda a Copenhague y pasa meses como aprendiz en Noma, nombrado varías veces mejor restaurante del mundo. En 2013, continúa su carrera en NY, trabajando para el Chef Dan Barber en Blue Hill, y años después para el Chef Daniel Humm en Eleven Madison Park que cuenta con 3 estrellas Michelin. En 2017 tiene la oportunidad de abrir como socio y Chef Ejecutivo, Fauna dentro de la vinícola Bruma en el Valle de Guadalupe.

Adria Montaño

ADRIÁ MONTAÑO

DON RAMEN | TIJUANA, MX

Chef Adria Marina always talks about her intimacy with Tijuana, the misunderstood, chaotic and eclectic city that is also the cradle of talents that understand diners eager to leave their comfort zone. It is warm, obliging, but above all, it nurtures. It may be intense sometimes, but always has the power to transform that energy into passion.

Starting this culinary journey with two food trucks, Don Ramen, and Azarosa with its fusion cuisine with French pastry, and culminating with one of her greatest and most recognized projects, Georgina, her home for classic – modern cuisine, and the perfect canvas to express with total freedom the creativity that a career full of culinary adventures, has revealed itself through the hands of our leading lady. Her dishes take you on a journey around the world, never leaving out the Mexican produce, or their Mexican roots.

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La Chef Adria Marina siempre habla de su familiaridad con Tijuana. La ciudad incomprendida, caótica y ecléctica, es también la cuna de talentos que entiende a los comensales deseosos de salir de la zona de confort. Es cálida, servicial y sobre todo que nutre. Podrá ser en momentos intensa, pero siempre con el poder de transformar esa energía en pasión. 

Empezando esta travesía culinaria con dos foodtrucks, Don Ramen y Azarosa con su cocina fusión de repostería francesa, y culminando con uno de sus más grandes y reconocidos proyectos, Georgina, el hogar de la cocina clásica – moderna y el terreno perfecto para explayar con total libertad, la creatividad que una carrera llena de aventuras culinarias ha sabido revelar sobre las manos de nuestra protagonista. Sus platillos son un viaje alrededor del mundo, que no olvidan los insumos ni los orígenes mexicanos.

Ruffo Ibarra

RUFFO IBARRA

ORYX RESTAURANTE Y NÓRTICO | TIJUANA, MX

Chef-Owner of Oryx Restaurant and Nórtico in Tijuana, Ruffo Ibarra is a native of Tijuana and his cuisine, including a famed black fish taco, is a playful reflection of the local cuisine and ingredients. Ruffo has worked in renowned restaurants such as the 3 Michelin-starred Cenador de Amos and Massimo Bottura’s Osteria Francescana, twice-named as the best restaurant in the world. When he is not in the kitchen, Ruffo has worked for charitable causes including Chef Jose Andrés’s World Central Kitchen, and the Los Angeles-based This Is About Humanity.

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Chef propietario de Oryx Restaurante y Nórtico, Ruffo Ibarra es originario de Tijuana y su cocina, incluyendo un famoso taco de pescado negro, es un reflejo juguetón de la cocina local y sus ingredientes. Ha trabajado en distintos restaurantes reconocidos, como lo son Cenador de Amos, con 3 estrellas Michelin y Osteria Francescana, nombrado dos veces como mejor restaurante del mundo al mando del chef Massimo Bottura. Cuando no está en la cocina, también ha colaborado con el Chef José Andrés en sus proyectos a beneficio, World Central Kitchen y This Is About Humanity.