Gaviota Hotels Elevate Guest Experiences With National Sabor A Cuba Culinary Contest In Caribbean

Published on December 15, 2025

After the completion of the first National Contest Sabor a Cuba held by Gaviota Hotels and Tourism Group, Varadero and Topes de Collantes have become the primary places to visit for those searching for real Cuban tastes. The contest held in the Topes de Collantes tourist complex, which is surrounded by nature, put the traditional Cuban food right in the middle of the experience for the visitors reinforcing the cuisine as an important attraction for the guests at the Gaviota-managed resorts all over the island.

For many travellers, dining is not simply a hotel amenity but a gateway into local culture. Gaviota’s initiative reflects this understanding, aiming to transform meals into memorable cultural encounters while strengthening Cuba’s appeal as a culinary destination.

Winner Highlights Culinary Excellence for Guests

The contest crowned Richel Pérez Pasos, executive chef from the GRAND ASTON Varadero Beach Resort, as its absolute champion. According to Cuban regional media coverage, the chef reached the national final after standing out in a competitive local round in Varadero. He ultimately prevailed over finalists representing Gaviota destinations in Cayo Santa María and Jardines del Rey, two areas well known among international holidaymakers for their all-inclusive beach resorts.

For guests, the significance goes beyond a trophy. Winning chefs often influence menu design, cooking techniques, and themed dining nights across Gaviota properties, meaning visitors can expect refined presentations of Cuban classics during their stays.

What the Contest Means for Tourists

From a travel perspective, Sabor a Cuba functions as a quality benchmark. By identifying and rewarding culinary talent within its hotel network, Gaviota ensures consistency and creativity in its food and beverage offerings. The group has stated through its official communication channels that the contest forms part of its broader strategy to enhance the gastronomic brand Nativa, which is dedicated to showcasing authentic Cuban flavours using traditional recipes and local inspiration.

Guests staying at Gaviota hotels benefit directly from this focus. Improved menus, chef-led tastings, and culturally themed dining experiences are increasingly positioned as highlights of the holiday, particularly for travellers interested in immersive, experience-led tourism.

Preserving Culinary Heritage Through Hospitality

Cuban Creole cuisine, officially declared part of the nation’s Cultural Heritage in 2019, was central to the judging criteria of the competition. Gaviota representatives have explained indirectly that the initiative seeks to protect this heritage by adapting it thoughtfully for modern hospitality environments, without losing its essence.

For international visitors, this approach provides an accessible introduction to Cuban food traditions, from slow-cooked stews to regionally inspired seafood dishes. It also differentiates Gaviota’s resorts from standardised global hotel offerings, giving travellers a stronger sense of place during their stay.

Strategic Locations Strengthen the Experience

Holding the final at Topes de Collantes, a destination known for eco-tourism, hiking trails, and cooler mountain climates, highlighted Gaviota’s intention to link cuisine with diverse travel experiences. Guests visiting nature reserves or beach resorts alike are increasingly offered culinary storytelling that reflects their surroundings, whether coastal, rural, or mountainous.

Similarly, Varadero’s role in the contest underlines the resort town’s status not only as a sun-and-sand destination but also as a culinary showcase for Cuba’s hospitality sector.

Enhancing the Gaviota Brand for International Markets

Gaviota Hotels has positioned gastronomy as a pillar of its international appeal. Indirect comments from company representatives suggest that events like Sabor a Cuba help align hotel services with the expectations of long-haul travellers who value authenticity, quality, and cultural depth.

By investing in chef development and culinary competitions, the group reinforces confidence among tour operators and repeat visitors that dining standards will continue to evolve. For guests, this translates into greater variety, higher quality, and a stronger connection between food and Cuban identity.

A Taste of Cuba That Resonates with Visitors

For travellers exploring Varadero, Cayo Santa María, Jardines del Rey, or Topes de Collantes, the impact of Sabor a Cuba is felt at the table. Carefully prepared dishes, inspired by national traditions and refined through professional competition, become part of the holiday narrative.

An indirect comment from one of the hospitality observers pointed out that the serving of a perfectly cooked Cuban dish is able to establish the bonding moments that will last even when the trip is over. By means of this gastronomic competition, Gaviota Hotels is not only inviting visitors to come to Cuba but also letting them feel its past, artisticness, and hospitality, throughout the whole plate.