The Mulberry Project pop up at La Zebra’s beach in Tulum was so hugely successful, it has become a permanent fixture. Mulberry Project is responsible for pop up events in locations like Park City, Utah for the Sundance Film Festival and pop up bars in Israel, Iceland, Tanzania and Kenya. Jasper went on to co-found Mulberry Project, taking the idea of creating bespoke cocktails around the world. The other big passion in his life travel, took him to Australia, where once again he found success in a position at one of Sydney’s most famous bars, Eau du Vie, which won the World’s Best New Cocktail Bar award from Tales of the Cocktail in 2011. Here he worked to create a dynamic and interesting cocktail menu and with Jasper’s assistance and dedication Pegu Club took the honor of World’s Best Cocktail Bar in the Spirit Awards from Tales of the Cocktail in 2007 (the Oscars of bars/bartending.) From there Jasper moved on to manage Boom Boom Room at the Standard Hotel in New York City, one of the most popular bars in the city. During his tenure at the SoHo House Jasper was asked to join the Pegu Club by its founder Audrey Saunders, widely recognized as the leader of the high-end bar industry. He then moved to New York working in venues such as Spice Market and the legendary SoHo House, an exclusive, members-only club and hotel. Jasper began his career in London at the ShoChu Lounge and his Asian inspired cocktail menu was heralded by Time Out Magazine five times during his tenure at this London hot spot. Jasper Soffer, master mixologist, has had a career in the bar industry as interesting and as lauded as the cocktails that he creates. We are delighted to have Chef Dante with all his experience lead our team, serving up fabulous seafood in El Pez. To broaden his skills he moved to Mexico City, where he worked in restaurants including “Alba, local cuisine” and “The B side” before answering the call of the sea again, this time to the Caribbean, moving to beautiful Tulum. For five years he worked in restaurants along the coast of Jalisco and Nayarit, developing his interest in cooking fresh products from the Pacific Ocean and combining them with natural ingredients to create exquisite flavors that complement the delicate flavors of the sea. Through travel, he discovered cooking techniques and traditions from different regions. Growing up, his father ran a hotel with four restaurants and so his interest in cooking grew and he went on to receive his degree in gastronomy in Nayarit. Chef Dante Osmani Cardenas, was born in Puerto Vallarta Jalisco, Mexico, so from an early age was exposed to great seafood and therein began his love for his speciality.
LA ZEBRA BEACH TULUM FULL
4 nights is too short for a trip all the way to Tulum IMHO, and Holbox is just as far in the other direction.A young chef full of character, passion and stamina, who believes four things are needed to evolve in the kitchen: “Persistence, dedication, respect and love”. That's definitely a bucket list kind of thing to do, and maybe now's your chance?Īnother advantage to Isla Mujeres for a short trip is that it's so much closer to the airport. One advantage of summertime in Isla M or Holbox is that you might get the chance to go out and see the whale sharks doing their thing up in the Gulf. It has cleared up by fall each year, sometimes August, sometimes later, but October/November/early December have generally been good.Īnyway, if you have this trip all planned but can shift your direction, take a look at Isla Mujeres or Holbox (Holbox sometimes has its own seaweed issue, but it's a different type and I'm less familiar with how it comes and goes-you can check the Holbox forum for more on that).
It cleared up that September, and 2016-17 weren't too bad, 2018 and since have been pretty terrible. I mean, it came and went before that, but in 2015 it moved in during the winter/early spring and shocked everyone.
The sargassum has been an issue for about 7 years now. It's been coming and going, but for such a short trip I'd change your destination if it's at all possible, and save Tulum for the fall, when it's more likely to be back to the beautiful white beaches you remember. I love your plan, and La Zebra would tick all your boxes, except for the sargassum.
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