A Feast for a Cause: Paella, Passion, and Purpose in Los Cabos
Los Cabos hosted one of its most flavorful philanthropic gatherings—an event where culinary artistry and community spirit came together in spectacular fashion. Organized by the Rotary Club of Los Cabos in collaboration with the Los Cabos Hotel Association, the 8th Paellas Festival was a celebration of cuisine, culture, and cause.
More than just a fundraiser for educational scholarships, this annual gathering has evolved into a premier destination for food lovers and connoisseurs. With over sixteen prestigious hotels participating, each offered their own elevated interpretation of the classic Valencian dish, paella. The result: a vibrant showcase of creativity, technique, and culinary excellence.
A Culinary Canvas of Culture
From bold flavor profiles to avant-garde presentations, the event featured a spectacular range of styles. One standout dish—presented outside the hotel competition—was sponsored by the SKÅL Association, with culinary talents from private chef Pablo Carrión of Levante Food and Ángel Carbajal of the renowned Nicksan restaurant.
Their creation: a Spanish-Japanese fusion paella made with arroz negro (black rice), delicately infused with octopus, bell pepper, onion, and jalapeño. Topped with totoaba sashimi, torched calamari, raw shrimp, tempura crab, and finished with a charred onion alioli, the dish was a masterstroke—honoring tradition while pushing the boundaries of modern gastronomy.
Diversity at the Table
The event itself was a melting pot of cultures and flavors. Attendees from across the globe sampled each of the sixteen paellas and accompanying tapas, savoring regional interpretations through the hands of each chef. Along the esplanade, culinary teams prepared their dishes live while guests moved station to station, sharing stories and flavors in a festive and relaxed atmosphere.
Live music, fine wines, and exquisite desserts enhanced the experience, making for an afternoon where nothing was missing—except perhaps, room for more.
Reel courtesy of @lydiatecles via Instagram.
Recognizing Culinary Excellence
As the day unfolded, three exceptional teams rose to the top:
- Third Place: Krystal Grand Los Cabos, presented by Director and Spanish Chef Oscar Fernández, who delivered a refined version of arroz al horno—baked rice cooked in a paella pan, a cherished traditional dish from his native Spain.
- Second Place: Grand Fiesta Americana, praised for their bold execution and balanced flavors.
- First Place: Hilton Los Cabos Beach & Golf Resort, the event host, took top honors with a dish that embodied both innovation and respect for tradition.
Cooking with Purpose
At its heart, the Paella Festival is a charitable initiative. Founded by Linda McHatton, the event supports the Rotary Scholarship Program, which provides local students with school supplies, backpacks, and financial assistance from elementary school through university.
“The Paella Festival beautifully captures the spirit of community and support that Cabo is so well known for,”— Linda McHatton
This is more than just a culinary competition—it’s a celebration of generosity, craftsmanship, and the vibrant international community that defines Los Cabos.
Congratulations to all participating chefs and teams for their outstanding contributions to this extraordinary gastronomic experience.
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