Festival of Flavors
Festival of Flavors | Culinary Weekend April 30th- May 2nd, 2026
The second Festival of Flavors of the year returns to Waldorf Astoria Los Cabos Pedregal from April 30 to May 2, unfolding as a three-day journey of taste, place, and discovery. At its heart: Chef Sheyla Alvarado of Lunario—the celebrated Valle de Guadalupe restaurant recognized in 2024 with the Sustainable Restaurant Award by the Latin America’s 50 Best, and honored in 2025 with two Michelin Stars—bringing her vision to Pedregal’s oceanfront setting for a series of experiences designed to surprise—one moment, one course, one pour at a time.
This edition is poured in collaboration with Lomita Winery, with owner Fernando Dueño on property to guide the story behind each vintage, and elevated agave tasting led by brand ambassador Valentina Ambrosio from Casa Dragones. From intimate tastings to signature evenings under the stars, the full itinerary reveals itself in layers—each event a new reason to stay for what comes next.
Chef Sheyla
Alvarado
Chef Sheyla Alvarado hails from Sonora, Mexico, and is part of the new generation shaping the culinary identity of Baja California. She studied Gastronomy at the Autonomous University of Baja California, sharpening her craft through formative stages at Cosme in New York, Sud 777 in Mexico City, and Mirazur on the French Riviera.
At Lunario, her vision has guided the menu since opening—evolving into one of the region’s most innovative, forward-thinking expressions of cuisine. Respected by peers, press, and guests alike, Chef Alvarado is recognized for an honest, community-rooted approach that honors place, producers, and purpose.
Her work has been highlighted by the Culinary Institute of America, Condé Nast, and The New York Times. Lunario joined Latin America’s 50 Best Restaurants in 2023, was named Most Sustainable Restaurant in Latin America in 2024, earned the Michelin Green Star in 2024 and 2025, and received its first Michelin Star in 2025.
Fernando
Perez Castro
Fernando Pérez Castro has been a winemaker since 2005 and was among the early champions of agroecology in the Valle de Guadalupe. He serves as CEO of Lomita and Finca La Carrodilla—two projects that have helped reshape Mexican wine by starting where it matters most: the land, the health of the ecosystem, and a long-term vision.
Under his leadership, Lomita and Finca La Carrodilla have become the first—and only—projects in Mexico certified organic both in the vineyard and in the winery, pairing responsible farming with a style of winemaking that stays true to the same philosophy.
The wineries he leads have earned top national and international accolades, reflecting a track record defined by excellence, consistency, and a deep commitment to an authentic Mexican viticulture.
He is also the owner of Restaurante Lunario, a culinary project recognized with the “2024 Latin America Sustainable Restaurant Award” by The World’s 50 Best Restaurants, and awarded both the Red and Green Michelin Stars.
