The Republic of Cocoa at the Relais & Châteaux America's Chefs Meeting
Relais & Châteaux is a prestigious international association founded in 1954, bringing together more than 580 exceptional hotels and restaurants worldwide. Its essence is based on quality, local culture, and authenticity, pillars that also inspire our purpose at República del Cacao.
This year, Ecuador was the setting for the America's Chefs Meeting, the convention that brings together chefs from various Relais & Châteaux properties throughout the region. The event took place during the first week of September and was hosted by Hotel Casa Gangotena, along with chefs from Pikaia Lodge Galapagos, Hotel del Parque, Restaurant Zazu, and Ecoventura.
As strategic partners of the event, at República del Cacao we shared our vision of Latin American chocolate through experiences designed to inspire and connect with the values of culinary excellence. At our dessert booth, chefs were able to explore “Amazonia,” a creation by our partner chef Pachi Larrea, who was awarded the prize for the world’s best chocolate cake at the 2024 Paco Torreblanca Competition. We also hosted an exclusive tasting of iconic products: Ecuador 33% White Chocolate with toasted corn, Ecuador 40% Caramelized Milk Chocolate, and Ecuador Amazonia 75% Dark Chocolate, accompanied by chocolates created by master chocolatier Steben Gaviño.
The convention concluded with a collaborative dinner at the Convento San Francisco, where our corporate chef, Andrea López, presented her dessert, *Nido*: a delicate balance of Ecuador 33% white chocolate with toasted corn, orito and ginger compote, lemon purée, spiced sponge cake, burnt chocolate sablé, and lemon sorbet. A creation that reflects our constant pursuit of excellence and authenticity.
Our participation in this event reaffirms República del Cacao's commitment to high-level gastronomy and allows us to strengthen ties with the Relais & Châteaux community, uniting tradition, innovation, and purpose in every shared experience.
