We welcome chefs from the four corners of the world who, for a few weeks, cook at Galopina with vegetables from the fields, products from the sea and what the land provides. Dinners under the stars – with or without lodging.
– Next season – winter 2026-2027 – chef selection in progress
We welcome chefs from the four corners of the world who, for a few weeks, cook at Galopina with vegetables from the fields, products from the sea and what the land provides. Dinners under the stars – with or without lodging.
– Next season – winter 2026-2027 – chef selection in progress
The chef in residence proposes dishes that blend his origins and the ingredients of Yucatán, served with products from Mestiza de Indias and local producers. Long, shared table, with the countryside and the stars as the backdrop for the evening.
* Dining options and prices will be published at a later date for each chef and date.
We are currently selecting the chefs for the next season. Leave us your details and we will write you as soon as we have dates.
Diarmuid Goodwin · 🇬🇧
Date to be determined
Ruth Aquino · 🇩🇴
Date to be determined
Josselin Dubourg · 🇫🇷
Date to be determined
Punam Vaja · 🇮🇳
Date to be determined
Ivan Tisdall-Downes · 🇬🇧
Date to be determined
Sophie Leger · 🇫🇷
Date to be determined
Kieran Temple · 🇬🇧
Date to be determined
Mary San Pablo · 🇵🇭
Date to be determined
For Diarmund, food was a language even before words. He grew up in Belfast and learned to express through a dish what he couldn’t yet put into words. His cuisine is generous and honest: whole fish, large cuts of meat placed in the center of the table, and dishes meant to be shared. Tradition and modernity coexist naturally, always guided by a very simple idea: listen to the ingredient before listening to the chef.
Ruth serves up emotions. Her cuisine, which is entirely plant-based, is far from any notion of restriction. It is intense, expressive, and deeply personal. Born in the Dominican Republic, she weaves together Caribbean flavors with Asian influences and ancestral fermentation techniques to create dishes where memory, place, and affection become flavor.
Josselin cooks the kind of food that makes you forget your manners. It’s fresh, cheerful, and spontaneous—the kind that invites you to break off a piece of bread, eat with your hands, and linger at the table while the dishes keep passing back and forth. After making a name for himself on *Objectif Top Chef* and cooking in both France and New York, he’s here to discover ingredients and let them lead the way.
Punam cooks one of India’s best-kept secrets: Gujarati cuisine. Built on fermentation, layers of spices, and a deep connection to the ingredients, it is a cuisine that rarely leaves Gujarati homes. In 2026, Maldon included her on its Nomad’s 50 list for bringing this regional tradition to different parts of the world. At Galopina, she will prepare an authentically Gujarati menu using ingredients from Yucatán. For many, this will be their first opportunity to discover this other side of Indian cuisine.
Ivan cooks up the landscape. His gaze lingers on what almost no one else sees: wild plants, forgotten ingredients, and flavors that have always been there, waiting to be discovered. After ten years at the helm of Native (a Michelin Green Star), he now brings that same philosophy to Field Notes, a nomadic project where each location dictates the menu. In Yucatán, he’ll do what he does best: walk, observe, and let the landscape tell him what to cook.
Sophie cooks with fire. Fish, time, and patience are her favorite ingredients. Her cuisine speaks, above all, of honesty: aged fish and meats, slow fermentation, and very little intervention. Raised in the French countryside, she has learned to trust the product more than the technique, letting time do much of the work. Today she is the executive chef at Arcane17 in Paris. At Galopina, she finds what she enjoys most: a slower pace, uncharted territory, and the freedom to create and draw inspiration from new flavors.
Kieran cooks the sea. His language consists of raw fish, fermentation, and that fine line where a familiar ingredient becomes completely unexpected. A surfer, fisherman, and forager, his relationship with ingredients begins long before he steps into the kitchen. It is this connection to the sea that shapes a clean, creative, and deeply seasonal cuisine. At Galopina, you’ll discover a different kind of coastline and let the waters of Yucatán transform the way you cook.
Mary cooks Filipino cuisine out of curiosity. Instead of inheriting recipes, she went out to find them. She traced the origins of the dishes and reconstructed them based on regional traditions and memories of her childhood summers in the Philippines. The result is a cuisine that is deeply rooted yet never static: intuitive, seasonal, and always shaped by the place where it is cooked. That same curiosity led her to write recipes for Ottolenghi. At Galopina, she will continue that quest by exploring the connection between the Philippines and Mexico, creating a menu that could only exist in Yucatán.
We’re looking for chefs with a unique voice—experienced chefs who have established their own identity and are willing to put it to the test in uncharted territory. They all come from other countries and have never been to Yucatán. This is intentional: we want them to discover our ingredients without preconceptions and transform them in unexpected ways.
Because curiosity isn’t enough without skill, and skill isn’t enough without curiosity.
Claire – Loreena – James – Dilara
Book a dinner with or without lodging.
Write us and we will tailor-make your experience.
Just want to stay? Book here
