7/31/2023 0 Comments Amaya mexico city chefs![]() Over time the ongoing search for local and indigenous ingredients made Niki and Pichón a driving vehicle for others to connect and source ingredients from.įor seven years now, Niki has been a culinary “fixer” and interpreter to clients around the globe and was a consultant for the mezcal program for Noma Mexico. From curating the mezcal program along with head sommelier of Noma, Mads Kleppe, Niki takes us through the R&D it took to create the mezcal experience for the highly anticipated pop-up. In 2012 Niki founded the experimental pop-up restaurant and catering company Pichón, as a weekly Sunday brunch pop-up experience. Niki Nakazawa, dubbed by clients and friends as the “Queen of Mezcal”, moved to Mexico City in 2007 where she has navigated between the art, architecture, music and food worlds. We are beyond thrilled to take you behind the scenes in our “Tales from Tulum” series, as we interview a few of the Noma Chefs and team members that made Noma Tulum happen. We were lucky to score a ticket and experience the unique immersive pop-up not just from a diner’s perspective, but also behind the scenes where the REAL magic happens – in the kitchen. The $600 tickets sold out in a matter of three hours when they went on sale. On November 2016, René Redzepi dropped the news that Tulum in Mexico’s Quintana Roo would be the location for his third ever Noma pop-up.
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