HOKOL VUH with the World’s top chefs
Natsuko Shoji will be one of the chefs for "Hokol Vuh 2022", an event organized by chef Rene Redzepi of Noma and Roberto Solís, the event's founder.
Message from Chef Natsuko Shoji:
Such a honor to be part of such an amazing event “ Hokol Vuh “ in Mexico hosted by chef Rene Redzepi of Noma.
It began as a dream for Roberto Solis and Rene Redzepi to share with the world their passion for Yucatan, its history, culture, and culinary gifts that are vibrant in today’s living Mayan communities. The initiative became Hokol Vuh and through it, has become an important movement to preserve the “maiz criollo” and the value of the “milperos”, the agricultural care-takers of this marvelous corn
The event unites 18 of the world’s top chefs, that will travel to Yucatan for a week prior to October 22, to become acquainted with and work alongside Mayan communities and create dishes inspired from travel.
Chefs “Hokol Vuh 2022”
Antonia Klugmann — Italy (1 Michelin Star)
Carlos Gaytán — Mexico (1 Michelin Star)
Dominique Crenn — USA (3 Michelin Stars)
Enrique Olvera — Mexico (The World’s 50 Best Restaurants)
Francisco Ruano — Mexico (The World’s 50 Best Restaurants)
Javier Rodríguez — Argentina (The World’s 50 Best Restaurants)
Jorge Vallejo — Mexico (The World’s 50 Best Restaurants)
José Avillez — Portugal (2 Michelin Stars)
Junghyun Park — USA (2 Michelin Stars)
Martha Ortíz — Mexico
Mauro Colagreco — France (3 Michelin Stars)
Natsuko Shoji — Japan (The World’s 50 Best Restaurants)
Poncho Cadena — Mexico (Taste Award)
Rene Redzepi — Denmark (3 Michelin Stars)
Roberto Solís — Mexico (founder Hokol Vuh)
Rodolfo Guzmán — Chile (The World’s 50 Best Restaurants)
Santiago Lastra — England (1 Michelin Star)
Sergio Herman — Netherlands (3 Michelin Stars)
Virgilio Martínez — Peru (The World’s 50 Best Restaurants)
Message from Chef Natsuko Shoji:
Such a honor to be part of such an amazing event “ Hokol Vuh “ in Mexico hosted by chef Rene Redzepi of Noma.
It began as a dream for Roberto Solis and Rene Redzepi to share with the world their passion for Yucatan, its history, culture, and culinary gifts that are vibrant in today’s living Mayan communities. The initiative became Hokol Vuh and through it, has become an important movement to preserve the “maiz criollo” and the value of the “milperos”, the agricultural care-takers of this marvelous corn
The event unites 18 of the world’s top chefs, that will travel to Yucatan for a week prior to October 22, to become acquainted with and work alongside Mayan communities and create dishes inspired from travel.
Chefs “Hokol Vuh 2022”
Antonia Klugmann — Italy (1 Michelin Star)
Carlos Gaytán — Mexico (1 Michelin Star)
Dominique Crenn — USA (3 Michelin Stars)
Enrique Olvera — Mexico (The World’s 50 Best Restaurants)
Francisco Ruano — Mexico (The World’s 50 Best Restaurants)
Javier Rodríguez — Argentina (The World’s 50 Best Restaurants)
Jorge Vallejo — Mexico (The World’s 50 Best Restaurants)
José Avillez — Portugal (2 Michelin Stars)
Junghyun Park — USA (2 Michelin Stars)
Martha Ortíz — Mexico
Mauro Colagreco — France (3 Michelin Stars)
Natsuko Shoji — Japan (The World’s 50 Best Restaurants)
Poncho Cadena — Mexico (Taste Award)
Rene Redzepi — Denmark (3 Michelin Stars)
Roberto Solís — Mexico (founder Hokol Vuh)
Rodolfo Guzmán — Chile (The World’s 50 Best Restaurants)
Santiago Lastra — England (1 Michelin Star)
Sergio Herman — Netherlands (3 Michelin Stars)
Virgilio Martínez — Peru (The World’s 50 Best Restaurants)
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