Bohemian Art Fest Closing Dinner with Chef Rodrigo Rivera Río

Bohemian Art Walk: The Wagyu Edition

From April 30 to May 3, Chambao Cancún presents a one-of-a-kind experience: the closing dinner of the Bohemian Art Fest. A unique gathering where art, gastronomy, and the vibrant energy of Cancún come together in a concept led by one of the most influential figures in contemporary Mexican cuisine.

Chef Rodrigo Rivera Río, co-founder of KOLI Cocina de Origen, brings his culinary vision to Chambao’s grill—northern roots, contemporary technique, and a deep respect for the product. His approach is built on a direct relationship with meat, where bone, marrow, and marbling become central elements of a culinary language that is finished tableside as part of a shared dining ritual.

Each evening begins at 7:30 pm with the Bohemian Art Walk and a glass of prosecco, followed by a six-course tasting dinner at 8:00 pm. The experience concludes with preferred access to Confessions Cancún at 11:00 pm, extending the night into a vibrant and sophisticated atmosphere.

Land and Sea Hoja Santa Hand Roll

Bohemian Art Fest Closing Dinner at Chambao Cancún

For the first time, Chambao Cancún presents a wagyu tasting menu in collaboration with Chef Rodrigo Rivera Río. A six-course journey where the ingredient is explored through different techniques, aging processes, and temperatures—reflecting the chef’s philosophy of using every part of the product while telling a story through each dish.

The menu begins with a bone-in wagyu tartare, accompanied by Siberian caviar and mezcal crème fraîche. It is followed by a land and sea hoja santa hand roll with king crab and roasted bone marrow, and a short rib with ash mole that connects with Mexican tradition through a contemporary lens.

Among the main courses, highlights include the wagyu A5 “cachetada” with black truffle and frijoles con veneno, as well as the 30-day tequila-aged wagyu A5, served with black garlic, tomatillo jus, and bright notes of yuzu.

The experience concludes with an unexpected dessert that redefines the ingredient: a crème brûlée infused with wagyu fat and vanilla, served with macadamia and maraschino cherry.

More than a dinner, this experience is a sensory exploration where the festival’s contemporary art meets the culinary precision of a Michelin-level chef. A unique opportunity to experience Cancún from a different perspective—creative, sophisticated, and truly memorable.

Reserve your seat now and be part of the Bohemian Art Fest closing dinner at Chambao Cancún. Enjoy a one-of-a-kind wagyu tasting experience by Chef Rodrigo Rivera Río and secure your place at one of the most exclusive nights of the season. Limited availability.