Guido Ojeda is an Argentine chef with over 20 years of global culinary experience. From Oman and Uruguay to Spain, Dubai, and Iceland, he has led prestigious kitchens in iconic properties such as El Bulli Hotel–Hacienda Benazuza and The Edition Hotel in Iceland.

Celebrated for his culinary expertise and dedication to sustainability, Guido earned Michelin recognition two years in a row and helped TIDES restaurant achieve the Green Key certification for eco-friendly operations. His passion for innovation and excellence continues to shape extraordinary dining experiences worldwide.

Salvador Casasola Cruz is the Executive Sous Chef at Kimpton Grand Roatán Resort & Spa. With over ten years of experience in luxury hospitality, his background spans leading kitchens in Mexico, Costa Rica, and Spain. He specializes in menu development, operational excellence, team leadership, and contemporary, experience-driven gastronomy.