Germany's biggest celebration on the Mexican coast!

Originally from Berlin, in 2002 Johannes HanSpach started working at Hodson Bay Hotel in Ireland, later moved to London to work at JW Marriott's Grosvenor House as Demi Chef de Partie and at Artizian Catering and Baxterstorey catering services; During his stay in this country he also served as Sous Chef for the British royal family at Buckingham Palace in 2010. After this period he returned to his hometown to extend his expertise at the Brooklyn Beef Club and in 2014 he moved to Frankfurt to form part in the Lindner Hotel & Residence Main Plaza where he currently exalts his culinary skills.

Originally from Nancy, France, he graduated as a charcuterie chef and began his work experience in 2012 in London alongside renowned chef Daniel Boulud; Two years later, in Australia, together with Victor Churchill, the best Boucherie-charcuterie in the world and Masterchef Romeo Baudouin, considered the best charcuterie in that country. In 2016 he worked again with Daniel Boulud in his restaurants and cafes in New York and in 2018, after a vacation in Mexico, he contacted Chef Michel Mustière to work at Grand Velas Riviera Maya where he currently delights guests with his charcuterie talents.