The Art of the Table: Your Complete Guide to the TAFER Gourmet Artistry Program Cancun 2026
There is a kind of dinner that stays with you long after the last course is cleared. The kind where flavors linger on the palate, where no conversation at the table can quite capture what the plate already said. That is the promise behind Gourmet Artistry, TAFER’s celebrated annual culinary program, and it is unfolding across eight extraordinary months at three of Cancun’s finest resort dining rooms.
From May through December, Villa del Palmar Cancun, Garza Blanca Resort & Spa Cancun, and Hotel Mousai Cancun transform into a living culinary stage. Celebrated guest chefs, inventive mixologists, and resident culinary teams join forces for collaborative Four-Hands and Six-Hands dinners, hands-on cooking classes, Rooftop pop-ups, tasting menus, and experiences that range from a Mole Tasting under the stars to an Ice Cream Omakase inspired by Japanese cuisine. Every month brings something new. Every evening is designed to be unforgettable.
For TAFER Residence Club members, this is more than a dining program. It is a reason to plan your Cancun stay around the calendar.
What Is Gourmet Artistry?
Gourmet Artistry is TAFER’s signature biannual culinary program, bringing together culinary masters in a paradisiacal setting to elevate fine dining to an unprecedented level on the shores of Cancun. Each event celebrates the art of collaboration: a visiting guest chef and mixologist join the resident culinary team to create experiences you simply cannot find anywhere else.
The format rotates throughout the year across formats and venues. Some evenings are intimate six-course tasting menus paired with artisan cocktails. Others are poolside pop-ups that invite members to mingle with the chefs before the main event. There are cooking classes, Rooftop brunches, breakfast transformations at NOI, and late-night dinners that run until nearly midnight.
All events are included for members under the All-Inclusive Plan. European Plan members can join at clearly stated per-person prices. Either way, the value is exceptional.
Here is what the full 2026 season looks like, month by month.
May: Mexican Mixology Meets the Four-Hands Dinner
The season opens with a celebration of Mexican culinary identity. Guest chef Uriel García and guest mixologist Dinora Campomanes arrive at Garza Blanca Cancun for a three-day series that builds to one of the year’s signature evenings.
It begins on May 14 at The Rooftop of Garza Blanca, from 8:00 to 11:30 p.m., with a Meet & Greet introducing Chef Uriel and Dinora to members through bites that preview the dinner to come.
May 15 at 1:00 p.m., the Gourmet Hall hosts a Mole Tasting paired with Mexican Mixology. This is a rare opportunity to explore Mexico’s most complex culinary tradition in a setting that matches it in ambition. Included for All-Inclusive members. EP guests: $600 MXN per person with beverages.
The series peaks on May 16, 6:00 to 9:30 p.m., back at the Gourmet Hall: a Four-Hands Menu created together by Chef Uriel García and Chef Roberto Pérez, Gourmet Hall’s Chef Patron, with a dedicated mixology pairing designed by Dinora. Two chefs, one philosophy, one extraordinary table. Included for All-Inclusive members. EP guests: $1,300 MXN per person with beverages.
June: Four Chefs, Grillmasters, and a Night Called “Voice of the Earth”
June is the program’s most expansive month, spreading across all three properties and four separate experiences.
On June 2, Villa del Palmar’s Davino Restaurant welcomes Guest Chef Riaz Ahmad for a Vegan Cooking Class at 1:00 p.m. This hands-on experience is a surprising and refreshing entry point into plant-forward cuisine, guided by a chef with a genuine passion for making vegetables the star. Included for All-Inclusive members. EP guests: $600 MXN with beverages.
June 4 brings the formal dinner: a Four-Hands experience at Garza Blanca’s Gourmet Hall pairing Chef Riaz Ahmad with Chef Roberto Pérez, accompanied by Mixologist Russel Chan from Villa del Palmar. From 6:00 to 9:30 p.m. Included for All-Inclusive members. EP guests: $1,300 MXN.
Then comes a weekend with The Grilling Bastards. Over three consecutive days, this guest team brings their signature blend of irreverence and genuine technique to all three resorts for outdoor Grill Experiences running noon to 2:30 p.m. They arrive at Villa del Palmar’s Pergola Zamá on June 16, move to Garza Blanca’s Orange Bar on June 17, and finish at Mousai Beach on June 18. Equal parts masterclass and midday entertainment.
June 18 also marks the debut of “Voice of the Earth,” a special Garza Blanca Lobby pop-up from 6:00 to 8:00 p.m. Mixologist Edson Hernández from Restaurant Arca and TAFER Head Mixologist José Hernández lead a Tequila-focused mixology experience inspired by Mexico, while Chef Alex Daniel of NOI Breakfast and Executive Chef Carlos Romero of Blanca Blue serve handcrafted bites tableside. EP guests: $400 MXN.
On the same evening at 3:00 p.m., Mousai’s NOI Lobby hosts an intimate Mexican Mixology Class, limited to just 10 guests, with bites crafted by Chef Alfredo Pool. Then on June 19, from 6:00 to 9:30 p.m., Mixologists Edson Sánchez and José Hernández bring their signature drinks to NOI Restaurant for a formal seated evening.
July: The Six-Hands Steak Dinner at La Casona
July’s centerpiece is one of the year’s most anticipated events: a Six-Hands Dinner at Villa del Palmar’s La Casona Restaurant, featuring a collaboration between guest chefs from US MEAT and Chef Angel Chulim, La Casona’s Executive Chef.
The experience begins on July 11 at noon with a Meet & Greet at Villa del Palmar’s Main Pool. Guest chefs are introduced alongside a meat-themed pop-up that previews the flavors of the following evening. Tequila Enemigo arrives with Mixologist Amairani Maya and Mixologist Russel Chan crafting signature cocktails throughout. EP guests: $850 MXN.
On July 12 from 6:00 to 9:30 p.m., the full Six-Hands Dinner unfolds at La Casona. Three chefs. One tasting menu. A dessert created by the Pastry Chef. Cocktail pairings by Amairani Maya and Russel Chan. This is the kind of dinner that redefines what a steakhouse dinner can be. Included for All-Inclusive members. EP guests: $1,400 MXN with beverages.
August: The McCallan Collaboration and a Breakfast to Remember
August introduces Chefs Carlos Hannon, César Castañeda, and Oscar Macedo alongside Mixologists José Hernández and Russel Chan, with a collaboration that spans three days and three distinct experiences, with McCallan Whisky as the evening’s companion.
The series opens on August 19 at Garza Blanca’s Main Pool at noon, with a pop-up Meet & Greet that gives members a first taste of the chefs before the main event. EP guests: $850 MXN.
August 20 brings the Six-Hands Tasting Menu to Villa del Palmar’s Zamá Restaurant at 6:00 p.m.: three chefs in creative dialogue, paired by two mixologists. This is the full expression of what the program does at its most ambitious.
On August 21, the series splits into two simultaneous experiences at 1:00 p.m. and 9:00 a.m., respectively. At Villa del Palmar’s Davino Restaurant, Chef Hannon leads a Mediterranean Cooking Class at 1:00 p.m., drawing on classic and contemporary techniques while a resident sommelier pairs the session with carefully selected European wines. Simultaneously, at Mousai’s NOI Terrace from 9:00 to 11:00 a.m., Chef César and Chef Alex Daniel co-present a special breakfast menu inspired by contemporary Mexican cuisine, with a focus on local, sustainable, and fair-trade ingredients. It is a morning that refuses to be ordinary.
September: Seafood Season Across Two Weekends
September is the program’s seafood month, and it delivers across two full weekends, each with its own guest chef and philosophy.
The first weekend centers on Chef Mauricio Leal of ICÚ Restaurant. On September 2, he arrives at Garza Blanca’s Robatta Hiroshi for a Meet & Greet from 1:00 to 3:00 p.m., introducing members to charcoal-grilled bites ahead of the main event. EP guests: $450 MXN.
September 4 at Hiroshi from 6:00 p.m.: a Fresh Tuna Cutting Experience followed by a Two-Hands Menu with Chef Leal and Chef Alejandro Aguirre. Guest Mixologist Felipe Tarazona elevates the evening with sake and Sapporo beer cocktails designed to complement the tuna’s depth of flavor. This is Japanese-influenced cuisine at its most theatrical and most delicious. EP guests: $1,200 MXN with beverages.
On September 5 at noon, the weekend closes with a Special Seafood Pop-Up on the Garza Blanca Rooftop, led by Chef Mauricio Leal, Chef Alfredo, and Chef Jesús, with Mixologist Felipe Tarazona continuing the sake cocktail experience in a more relaxed outdoor setting.
The second weekend of September expands the program in scope. September 18 opens with a seafood-themed Meet & Greet at Garza Blanca’s Main Pool. EP guests: $850 MXN. Then, on September 19 at Gourmet Hall, a Six-Hands Dinner brings together Guest Chef Irving Zuñiga, Chef Robert Gael Pérez (Gourmet Hall’s Executive Chef), and Chef Alex Daniel from NOI Breakfast. Mixologists Nestor Can Jones from Los Cabos and José Hernández pair the dinner with original cocktails using local and Mexican ingredients. This is the kind of collaboration that could only happen within TAFER’s network of talent across properties and destinations.
September 20 closes the month at Villa del Palmar’s Davino Restaurant at 1:00 p.m. with a Cacao, Mole & Mezcal Experience led by Chefs Carlos Escudero and Irving Zuñiga, accompanied by pastry specialties and a guest mixologist. EP guests: $600 MXN.
October: Garden-to-Table, Wine Pairings, and an Ice Cream Omakase
October may be the program’s most diverse month, blending fine dining with genuinely playful experiences.
On October 9 at 6:00 p.m., Mousai’s NOI Restaurant hosts a special dinner by Chef Fabian Aceves in collaboration with Guest Chef Alejandro Cuallo, with desserts created by Chef Alejandro Aguirre. A refined, intimate evening is included for all members.
The following afternoon, October 10 at 3:00 p.m. at Garza Blanca’s Hiroshi, comes the month’s most unexpected offering: an Ice Cream Omakase. Flavors inspired by Hiroshi’s Japanese cuisine. Limited to 10 members across the three properties. Included for all. This is the kind of experience that makes the program endlessly worth exploring.
The garden-themed series begins October 14 at Garza Blanca’s Main Pool at noon, with Guest Chefs Alexis Torres and Pastry Chef Roxana Prieto joining Sommelier Florian Bourdin for a garden-inspired pop-up paired with mimosas and bellinis selected by the sommelier. EP guests: $850 MXN.
October 15 at NOI Restaurant from 6:00 p.m.: the formal Six-Hands Dinner with Chefs Torres, Prieto, and resident Chef Fabian Aceves, with wines selected by Sommelier Florian Bourdin from an exceptional European cellar. EP guests: $1,200 MXN.
On October 16 at 7:00 a.m., NOI Restaurant opens early for Breakfast with Bubbles and Garden Vegetables. Dishes by the guest chefs using farm-fresh ingredients, paired with mimosas and bellinis featuring wines from the Hexagon cellar. The sommelier greets members with the first glass. There is no better way to begin a morning in Cancun.
November: A Celebration of Sea and Spirit with José Hau and Sebastian Monje
November’s series builds around Guest Chef José Hau and Mixologist Sebastian Monje, whose signature collaboration with Raicilla “Pequeña Raíz” introduces a spirit that is as distinctly Mexican as the dishes it accompanies.
The series opens November 18 at Garza Blanca’s Main Pool at noon with a Meet & Greet featuring a seafood bites pop-up and Raicilla cocktails by Sebastian Monje. EP guests: $850 MXN.
On November 19 at Garza Blanca’s Gourmet Hall at 6:00 p.m., an exclusive menu curated by Chef Hau brings together the resident talent of three TAFER restaurants: Chef Alex Sánchez of NOI Breakfast, Chef Carlos Romero (Blanca Blue’s Executive Chef), and Chef Roberto Pérez of Gourmet Hall. Sebastian Monje presents a signature cocktail menu showcasing Raicilla in ways that surprise and convert. EP guests: $1,200 MXN.
November 20 closes the month with a Rooftop Brunch at Mousai from noon to 2:00 p.m. Chef Hau and resident Chef Alfredo Pool present a seafood market-inspired experience while Sebastian Monje and TAFER Head Mixologist José Hernández craft handcrafted spirits specially created for the event. EP guests: $900 MXN.
December: A Festive Finale with Casa Cuervo and Chef Rafael Prado
The season closes in style. Guest Chef Rafael Prado teams with the resident culinary teams at Garza Blanca, Villa del Palmar, and Hotel Mousai across three evenings, with Casa Cuervo’s iconic spirits as the cocktail partner throughout.
On December 4, the Meet & Greet at Garza Blanca’s Main Pool at noon brings together Chef Rafael Prado and Mixologist José Hernández alongside Casa Cuervo for a seafood pop-up. EP guests: $850 MXN.
December 5 at Villa del Palmar’s Davino Restaurant from 6:00 p.m.: a Four-Hands dinner by Chef Prado and Chef Carlos Escudero (Davino’s Executive Chef), paired by Mixologists José Hernández and Russel Chan with Casa Cuervo cocktails. A perfect final evening for members staying through the holiday season. EP guests: $1,200 MXN.
The season ends on December 6 at Mousai’s NOI Restaurant from 6:00 p.m., where Chef Prado collaborates with NOI’s Executive Chef Fabian Aceves on a Four-Hands menu paired with a signature Casa Cuervo cocktail experience by José Hernández. EP guests: $1,200 MXN.
Your 2026 Gourmet Artistry Calendar at a Glance
| Date | Time | Experience | Venue |
| may-14 | 8:00–11:30 p.m. | Mexican Mixology Meet & Greet (Dinora & Chef Uriel) | Garza Blanca — The Rooftop |
| may-15 | 1:00 p.m. | Mole Tasting with Mixology Pairing | Garza Blanca — Gourmet Hall |
| may-16 | 6:00–9:30 p.m. | Four-Hands Dinner: Uriel García & Roberto Pérez | Garza Blanca — Gourmet Hall |
| June 2 | 1:00 p.m. | Vegan Cooking Class: Chef Riaz Ahmad | Villa del Palmar — Davino |
| June 4 | 6:00–9:30 p.m. | Four-Hands Dinner: Riaz Ahmad & Roberto Pérez | Garza Blanca — Gourmet Hall |
| June 16 | 12:00–2:30 p.m. | Grill Experience: The Grilling Bastards | Villa del Palmar — Pergola Zamá |
| June 17 | 12:00–2:30 p.m. | Grill Experience: The Grilling Bastards | Garza Blanca — Orange Bar |
| June 18 | 12:00–2:30 p.m. | Grill Experience: The Grilling Bastards | Mousai Beach |
| June 18 | 3:00 p.m. | Mixology Class (10 guests max) — Chef Alfredo Pool bites | Mousai — NOI Lobby |
| June 18 | 6:00–8:00 p.m. | “Voice of the Earth” Tequila Pop-Up | Garza Blanca — Lobby |
| June 19 | 6:00–9:30 p.m. | Signature Drinks Evening: Edson Sánchez & José Hernández | Mousai — NOI Restaurant |
| July 11 | 12:00 p.m. | Meet & Greet with US MEAT Chefs + Tequila Enemigo | Villa del Palmar — Pergola Zamá |
| July 12 | 6:00–9:30 p.m. | Six-Hands Steak Dinner: US MEAT + Chef Angel Chulim | Villa del Palmar — La Casona |
| August 19 | 12:00 p.m. | Meet & Greet: Hannon, Castañeda, Macedo | Garza Blanca — Main Pool |
| August 20 | 6:00 p.m. | Six-Hands Tasting Menu + McCallan Pairing | Villa del Palmar — Zamá Restaurant |
| August 21 | 9:00–11:00 a.m. | Special Breakfast: Chef César & Chef Alex Daniel | Mousai — NOI Terrace |
| August 21 | 1:00 p.m. | Mediterranean Cooking Class + Wine: Chef Hannon | Villa del Palmar — Davino |
| September 2 | 1:00–3:00 p.m. | Meet & Greet: Chef Mauricio Leal | Garza Blanca — Robatta Hiroshi |
| September 4 | 6:00 p.m. | Tuna Cutting + Two-Hands Dinner: Leal & Aguirre | Garza Blanca — Hiroshi |
| September 5 | 12:00 p.m. | Seafood Rooftop Pop-Up | Garza Blanca — Rooftop |
| September 18 | 12:00 p.m. | Meet & Greet: Seafood Pop-Up | Garza Blanca — Main Pool |
| September 19 | 6:00 p.m. | Six-Hands Dinner: Zuñiga, Pérez & Alex Daniel | Garza Blanca — Gourmet Hall |
| September 20 | 1:00 p.m. | Cacao, Mole & Mezcal Experience | Villa del Palmar — Davino |
| October 9 | 6:00 p.m. | Special Dinner: Cuallo & Aceves, desserts by Aguirre | Mousai — NOI Restaurant |
| October 10 | 3:00 p.m. | Ice Cream Omakase (10 guests max) | Garza Blanca — Hiroshi |
| October 14 | 12:00 p.m. | Garden Pop-Up: Torres, Prieto & Sommelier Bourdin | Garza Blanca — Main Pool |
| October 15 | 6:00 p.m. | Six-Hands Dinner: Torres, Prieto & Aceves | Mousai — NOI Restaurant |
| October 16 | 7:00 a.m. | Breakfast with Bubbles & Garden Vegetables | Mousai — NOI Restaurant |
| November 18 | 12:00 p.m. | Meet & Greet: Chef Hau + Raicilla by Monje | Garza Blanca — Main Pool |
| November 19 | 6:00 p.m. | Exclusive Dinner: Hau, Sánchez, Romero & Pérez | Garza Blanca — Gourmet Hall |
| November 20 | 12:00–2:00 p.m. | Seafood Market Brunch + Handcrafted Spirits | Mousai — Rooftop |
| December 4 | 12:00 p.m. | Meet & Greet: Chef Prado + Casa Cuervo | Garza Blanca — Main Pool |
| December 5 | 6:00 p.m. | Four-Hands Dinner: Prado & Escudero + Casa Cuervo | Villa del Palmar — Davino |
| December 6 | 6:00 p.m. | Four-Hands Dinner: Prado & Aceves + Casa Cuervo | Mousai — NOI Restaurant |
All events are included for All-Inclusive members. EP pricing noted per event above. Prices subject to change.
Plan Your Stay Around the Flavors
As a TAFER Residence Club member, you have flexible, point-based access to all three of these Cancun properties. That means a single Cancun trip can take you from a Four-Hands dinner at Garza Blanca to a Grill Experience at Villa del Palmar to a late evening at NOI, all in the same stay.
The full and updated event calendar for each resort lives here:
- Villa del Palmar Cancun: villapalmarcancun.com/gourmet-artistry
- Garza Blanca Resort & Spa Cancun: garzablancaresort.com/cancun/gourmet-artistry
- Hotel Mousai Cancun: hotelmousai.com/cancun/gourmet-artistry
Pick your month. Choose your evenings. The chefs are ready, the tables are set, and Cancun is waiting.
Ready to book? Visit member.resortcom.com or call us at 1-855-310-9634.