Maroma, A Belmond Hotel, Riviera Maya, announces a partnership with acclaimed Chef Curtis Stone to launch Woodend by Curtis Stone, the hotel’s upcoming signature restaurant. Centred around exceptional, wood-fired cuisine, the quintessential beachside restaurant opens its doors in tandem with the much-anticipated return of Maroma on 3 August 2023, following the storied hideaway’s complete renovation and redesign.
Inspired by Maroma’s surroundings where wood and jungle meet with the Caribbean Sea, Woodend by Curtis Stone is a spectacular addition to the property, where guests will experience the region’s gastronomic storytelling.
Woodend by Curtis Stone joins Maroma’s three other dining destinations, including Casa Mayor, where guests can enjoy a fresh take on traditional Mexican cuisine led by Mexican-born Executive Chef Daniel Camacho; legendary beach hangout, Freddy’s Bar, featuring signature cocktails and a locally sourced raw bar; and Bambuco, showcasing creative mixology and an extensive selection of mezcal.
A Highly Acclaimed Chef
Curtis Stone is a Michelin-Star chef and world-class restaurateur. Stone currently owns three widely acclaimed restaurants, including Maude in Beverly Hills, California and Gwen Butcher Shop & Restaurant in Hollywood, California, each having earned a Michelin star; and Gwen’s sister restaurant, Georgie, located in Dallas, Texas.
His cooking philosophy is to create dishes utilizing local ingredients with a focus on simplicity, allowing the ingredients to speak for themselves and enhancing Mother Nature’s cuisine with his renowned live fire technique, cooking over an open flame for a distinct, vibrant, and incomparable flavor.
Woodend by Curtis Stone marks the Australian chef’s first restaurant in Mexico, where Maroma’s guests will have the unique opportunity to experience his skillful open-fire technique firsthand.
“Mexico has such a rich culinary heritage of passing recipes down through generations, which is something I value greatly,” says Curtis Stone.
“My grandmothers, who are the namesakes of my California restaurants, played a significant role in my culinary education and shared many of their traditions with me that I still use in my cooking today. Becoming inspired by the surrounding area, its ingredients, and the local traditions in such a treasured playground is an incredibly exciting opportunity, and I’m looking forward to sharing this new dining experience with Maroma’s guests very soon.”
