On Thursday, March 10, 2011, an event took place to choose the best chef to represent the region in a worldwide competition in Spain.
The Restaurants Association, The National School of Hospitality and AC Events held a competition among chefs of Costa Rica, Nicaragua, Honduras, El Salvador and Guatemala.
An Oenology of Concha y Toro, a Spanish chef who is known for his work at "El Bulli" and other restaurants listed as "3-star Michelin," and the World Bank's general manager for Central America were the judges in granting the award for the best Chef of Nicaragua.
As a result of the competition, Gustavo García from Hilton Princess Managua was recognized with the "Antonin Carême" award as the Best Chef of Central America and now will be representing the hotel in a prominent global competition.
The hotel also won the following awards that combine the creativity, presentation and exquisite fusion of flavors that characterizes Executive Chef François Paparone.
First Place in Seafood with " Ron Flambée Lobster and Vanilla, Wild Rice and Mirepoix pepper and onion with cream"
Second place in soups and broth with "Cappuccino Potato and Carrots with Bacon"
Second place in Chicken and Poultry for the plate "Diamond caramelized Chicken with sugar-coated peanuts and cabbage chutney, ginger and figs"
Hilton Princess Managua has emerged as a prominent gastronomic center of high quality, capable of satisfying the most discerning palates.
The Restaurants Association, The National School of Hospitality and AC Events held a competition among chefs of Costa Rica, Nicaragua, Honduras, El Salvador and Guatemala.
An Oenology of Concha y Toro, a Spanish chef who is known for his work at "El Bulli" and other restaurants listed as "3-star Michelin," and the World Bank's general manager for Central America were the judges in granting the award for the best Chef of Nicaragua.
As a result of the competition, Gustavo García from Hilton Princess Managua was recognized with the "Antonin Carême" award as the Best Chef of Central America and now will be representing the hotel in a prominent global competition.
The hotel also won the following awards that combine the creativity, presentation and exquisite fusion of flavors that characterizes Executive Chef François Paparone.
First Place in Seafood with " Ron Flambée Lobster and Vanilla, Wild Rice and Mirepoix pepper and onion with cream"
Second place in soups and broth with "Cappuccino Potato and Carrots with Bacon"
Second place in Chicken and Poultry for the plate "Diamond caramelized Chicken with sugar-coated peanuts and cabbage chutney, ginger and figs"
Hilton Princess Managua has emerged as a prominent gastronomic center of high quality, capable of satisfying the most discerning palates.