PUERTO VALLARTA, Jalisco, Sept. 9, 2026 — Organizers have set an Oct. 4-7 program for Vallarta Nayarit Gastronómica, led from the Sheraton Buganvilias and extending into Nayarit.
The 18th edition is expected to gather more than 80 chefs, mixologists, sommeliers and other culinary specialists. Spain will participate as the guest country.
Live cooking demonstrations, tastings, workshops, conferences and dinners are planned across Puerto Vallarta, San Sebastián del Oeste, Riviera Nayarit and Bucerías.
What residents and hospitality workers can expect
The published access structure shows that Vallarta Nayarit Gastronómica is primarily a ticketed culinary congress, rather than a free public food festival.
The Sheraton Buganvilias Resort & Convention Center will host the main academic program. The hotel is at Boulevard Francisco Medina Ascencio 999 in the Las Glorias section of Puerto Vallarta’s Hotel Zone.
A one-day Gourmet Pro pass costs 1,800 pesos and covers activities from 8 a.m. to 6 p.m. on Tuesday, Oct. 6. It includes demonstrations, conferences, panels, the tasting expo, and selected workshops.
The two-day Gourmet Pro pass costs 3,500 pesos and covers the same hours Monday and Tuesday. A 12,000-peso Premium pass includes all four days, opening and closing activities, dinners, tastings, and workshops, according to Jalisco’s official tourism listing.
For Puerto Vallarta’s restaurant and hotel workers, the schedule offers direct access to industry training without travel to Guadalajara or Mexico City. Culinary students are also among the audience identified by organizers.
The official PVDN event listing provides the dates, venue address and calendar links. As of Sept. 9, a session-by-session timetable had not been posted.
Spanish and Mexican chefs lead the roster
Our review of the organizer’s current guest roster found participants from Mexico, Spain, Colombia and other countries.
The Spanish roster includes Benito Gómez of Bardal, Kisko García of Choco and Rubén Sánchez of Epílogo. Mexican participants include Carlos Gaytán, Rodrigo Rivera Río, Mikel Alonso, Luis Ronzón and Claudia Lara.
Puerto Vallarta also has several representatives on the published roster. They include Mauricio Leal of Icú, Salvador Carrillo, Carolina Arriaga, Miguel Salmerón and sommelier Sarahy Leymont.
Icú received a Bib Gourmand distinction in the 2026 Michelin Guide, according to the organizer’s profile of Leal. Jalisco’s delegation also includes Francisco Ruano, Xrysw Ruelas and Óscar Segundo, state tourism officials said.
Jalisco Tourism Secretary Michelle Fridman Hirsch said the visiting professionals would help “show the world what Jalisco has to offer.”
State organizers said the Jalisco program will also feature products tied to the region, including Yahualica chile, raicilla and tequila.
Program extends beyond the main hotel
The Sheraton will remain the principal venue, but some dinners and culinary experiences will take place outside the Hotel Zone.
San Sebastián del Oeste gives organizers a mountain location connected with coffee, raicilla, and regional agriculture. Across the state line, Riviera Nayarit and Bucerías will host activities involving Nayarit restaurants and chefs.
The regional format spreads participating guests among hotels, restaurants, and transportation providers in both states. Organizers said more than 85% of attendees in previous editions came from outside the area.
At the 2026 launch, event director Carlos Elizondo reported that the previous edition generated more than 5,500 hotel room-nights and drew more than 14,000 attendees. He placed its economic impact at nearly 300 million pesos. Those figures were supplied by the event organization.
The emphasis on Michelin-linked talent also follows public investment in culinary promotion. PVDN previously reported that Puerto Vallarta committed up to 5.8 million pesos to remain within Michelin’s 2026 restaurant review.
Organizers identify Oct. 5 and 6 as the main congress days at the Sheraton. Opening, closing and regional dining activities are included in the broader Oct. 4-7 schedule.
