At Hotel 1000, the culinary program is spearheaded by Executive Chef Juan Carlos Cabezas and Chef de Cuisine Alejandro Ayala, both of whom have extensive backgrounds in luxury hospitality. They aim to elevate the food and beverage offerings at this MICHELIN-starred hotel, especially at the signature restaurant, All Water Seafood & Oyster Bar, and other dining venues. Cabezas is known for his innovative application of global techniques to Pacific Northwest cuisine, while Ayala brings a rich experience in managing high-volume dining and a unique culinary style informed by his time in luxury hotels.
At Hotel 1000, Executive Chef Juan Carlos Cabezas and Chef de Cuisine Alejandro Ayala combine their five-star culinary expertise to enhance the dining experience, showcasing Pacific Northwest cuisine.
Cabezas, who hails from Panama, applies his extensive knowledge from global culinary experiences to deliver innovative dining options at the MICHELIN recognized hotel.
Ayala brings a rich background in diverse cuisines, having developed his skills at various Ritz-Carlton properties, and emphasizes mentorship alongside culinary excellence.
Both chefs aim to elevate the culinary offerings at Hotel 1000's signature restaurant and various dining services, reflecting their experience and commitment to quality.
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