Unexpected gastronomy is the new luxury: New restaurants, top chefs and adventurous libations top the culinary news list of these top resorts.
A First for Gastronomy in Ibiza
Palladium Hotel Group and Gordon Ramsay Restaurants have announced an exciting partnership, bringing the popular Hell’s Kitchen restaurant to The Unexpected Ibiza Hotel. Set to open in the 2025 Summer season, this collaboration marks a significant milestone.
Hell’s Kitchen Ibiza will embrace the essence of Ibiza through vibrant entertainment, ambiance and carefully selected ingredients. Introducing this new restaurant is a significant achievement for Gordon Ramsay’s culinary empire, as it not only marks the brand’s debut in Spain but also solidifies its presence in Europe. Following successful ventures in Las Vegas, Washington DC and Miami, Hell’s Kitchen Ibiza continues the tradition of its North American counterparts. Visitors can expect the signature aesthetics and acclaimed dishes that have made Gordon Ramsay’s restaurants famous worldwide.
The Unexpected Ibiza Hotel, the brand’s inaugural property inspired by the iconic Ushuaia Ibiza Beach Hotel, is located at the rebranded and renovated Ushuaia Tower at Playa d’en Bossa. The luxury hotel will have 181 high-end rooms and suites with customizable options. Amenities include a fitness center, multiple pools, including an adult pool, a spa with various treatments, and five bars and exclusive restaurants.
For more information, visit palladiumhotelgroup.com.
Wyndham Palmas Beach & Golf Resort
Puerto Rico’s Wyndham Palmas Beach & Golf Resort has appointed Daniel Lugo as Executive Head Chef for its signature restaurant, Trova. Lugo, who will oversee culinary vision and operations, will launch a new menu concept in 2025 that will showcase Puerto Rican cuisine with local ingredients and traditional dishes given a global twist. Much like international sensation Bad Bunny’s latest album, it will be, in his words, “a love letter to Puerto Rico.” One example is Lugo’s signature dish, Joyuda-style octopus, which features thinly sliced octopus with olive aioli, avocado, lime, local “ají dulce” and cilantro, inspired by his childhood.
With a distinguished track record from prestigious kitchens across America, Lugo has a deep affinity for Puerto Rican cuisine. Originally from Mayaguez, he discovered his passion for cooking alongside his grandmother. After culinary training, Lugo honed his skills at renowned restaurants in San Juan and Miami Beach before joining world-renowned Chef Jose Andres in Washington, D.C.
Lugo’s recent accomplishments include being featured in the Michelin guide and participating in the Stadium Chef Series, which benefits the James Beard Foundation.
For more information, visit wyndhampalmas.com.
Waldorf Astoria New York
Waldorf Astoria New York has partnered with acclaimed mixologist Jeff Bell, managing partner of the renowned speakeasy Please Don’t Tell (PDT). Bell, a James Beard Award recipient, will develop the cocktail program for the hotel’s iconic Peacock Alley Bar and Lex Yard restaurant.
With extensive experience in the cocktail and hospitality industries, Bell will work alongside Waldorf Astoria’s food and beverage team to create innovative offerings that blend classic New York cocktail culture with modern service styles. The hotel’s beverage program will feature all-day options, including brunch-style cocktails, afternoon spritzes and evening cocktails.
Peacock Alley, the hotel’s premier cocktail destination, will be reimagined with a blend of landmark design elements and modern touches. The menu will showcase signature drinks like the Waldorf Cocktail and modernized classics.
Lex Yard, the hotel’s signature restaurant, will offer a market-driven menu led by Chef Michael Anthony. The cocktail selection will include classics and innovative creations using seasonal ingredients sourced in partnership with local producers.
For more information, visit waldorfastorianewyork.com.
