Renowned for his work at some of the leading restaurants on the planet, will showcase his distinct culinary style – which combines native influences with local ingredients – through a five-course tasting menu for up to 35 guests.
In 2017 he was appointed by celebrated chef Rene Redzepi to consult for Noma’s acclaimed seven week pop-up in Tulum. The dinner takes place at Refettorio Felix in Earl’s Court, the community kitchen established by Massimo Bottura in 2017.
The menu showcases Santiago’s unique take on dishes traditionally enjoyed during the vibrant and colourful festivities of Dia de los Muertos alongside a wine pairing of natural wines and mezcal cocktail served on arrival. Tickets cost £70.
Chilpachole; a seafood stew which contains corn toast, crab, pistachio and dulse, a quesadilla of wild mushroom, bone marrow and Oaxaca cheese and Calabaza - a tropical South-American grown pumpkin served with mushroom parfait, and cooked in sea buckthorn.