Garden beet salad with creamy mascarpone and berry reduction.
Confit suckling pig with smoked mashed potatoes and sautéed vegetables.
Hickory-smoked pork ribs and green chile sticky rice.
Short rib at low temperature with southern esquites and carrot and turmeric puree.
Breast stuffed with sautéed tomatoes, black garlic sauce and sweet potato puree and criolla orange.
Grilled beef fillet with creamy curry rice and seasonal mushrooms.
Fernando Cuéllar Muñoz
Executive Chef of Villa Toscana Events
Recognitions and Awards
- Chef of the year 1st. Semifinal place
- Thierry Blouet Cup 3rd place.
- Five Star Diamond Award 2008.
