Our Consulting
Chef

Consulting Chef Benjamin Coe has become a Tulum culinary icon for his eternal dedication to sourcing the freshest local ingredients, preserving sustainable methods of cooking, and encompassing a zero-waste philosophy. His creativity and passion for the planet earned his restaurant Verdant recognition as one of the 10 Best New Restaurants in the World in 2021 by Conde Nast Traveller. Before making his mark on the Tulum culinary scene, Chef Coe worked in renowned restaurants like Charlie Trotter’s in Chicago (2 Michelin Stars, voted among the 30 best restaurants in the world), Sepia and Quay in Sydney (also voted among the 50 best restaurants in the world).

ORGANIC SOURCING

NÜ partners with Mestiza de Indias, an organic, regenerative farm in the Yucatan Peninsula, reviving Ancient Mayan farming techniques to source nutritious, flavorful, and local ingredients for all its dishes. Thus the menu is a living and ever-changing array of dishes with local ingredients at its core. In addition, the sustainable farm offers a variety of high-quality, well-known fruits and vegetables and recovers endemic species to the region, including winged beans, piña de miel (honey pineapple,) African cucumbers, etc. Like this, the kitchen becomes a creative platform for both our chefs and the farmers to collaborate on cuisine served directly from the field to the table.

FAIR TRADE

The farm-to-table project Mestiza de Indias ensures a controlled supply chain, as the farm is an ethical practice— taking care of the planet and its people and offering equitable and fair distribution of the generated resources. Furthermore, Mestiza de Indias aligns well with the ethics at NÜ and Namron Hospitality, promoting gender quality, education, food, and community empowerment.