The Bailliage of Cancún held its first dinner of the year at Sandos Cancún Hotel, marking the opening of its 2026 calendar with an evening defined by technical execution, culinary identity and a strong sense of community.

Under the leadership of Bailli Sergio González Rubiera, the gathering brought together members and guests around a menu developed under the concept of “Cultural Fusion”, exploring the integration of diverse influences and ingredients through structured and well-executed compositions.

The experience was distinguished by a clear culinary narrative: dishes with purpose, balanced flavours and a contemporary approach that remained grounded in tradition, a core principle of the Chaîne des Rôtisseurs.

The Board was represented by Alexandre de Brouwer, Vice-Conseiller Culinaire; Alfredo Santamaría, Vice-Conseiller Gastronomique; César Vara, Vice-Conseiller Argentier; Giancarlo Frigerio, Vice-Échanson; and Luis de Potestad, Vice-Chargé de Presse, all of whom continue to strengthen the Bailliage’s position within the local gastronomic landscape.

During the evening, Francesco Javier Flores was welcomed as Vice-Chargé de Missions. His background in hospitality and gastronomy brings a pragmatic and forward-looking perspective that is expected to contribute to the chapter’s continued development.

The event gathered notable figures from the culinary, business and social sectors, reinforcing the role of the Bailliage of Cancún as a meeting point for those who value cuisine as both a cultural and professional discipline.

Beyond the dinner itself, the evening reaffirmed the mission of the Chaîne des Rôtisseurs: to preserve and promote excellence in cuisine and the art of the table within a framework of respect, camaraderie and institutional continuity.

Vive la Chaîne!

Marco Albarrán Arozarena
Bailli of Cuernavaca
who continues to act as Chargé de Presse