Mumbai, February 2026: Reinforcing its legacy of introducing Indian audiences to global culinary talent, All Things Nice is set to host Michelin Bib Gourmand recognised Chef Flor Camorlinga from Plonk, Mexico, for an exclusive wine-paired dining showcase in India. The collaboration marks yet another milestone in All Things Nice’s long-standing commitment to creating cross-cultural dining experiences that celebrate global gastronomy through thoughtfully curated food and wine journeys.
About Chef Flor Camorlinga
Originally from Michoacán, Mexico, Chef Flor Camorlinga has spent over 12 years building a globally influenced culinary career. She has worked at acclaimed restaurants including Boragó in Santiago, Chile (featured on the World’s 50 Best Restaurants list), Tokyo’s three-Michelin-star L’Effervescence, Vespertine in Los Angeles, Sánchez in Copenhagen, and Evett in Seoul, which earned a Michelin star within a year of opening. She is currently Head Chef at Plonk, Mexico, a restaurant recognised by the Michelin Guide with a Bib Gourmand distinction. Her cuisine blends Mexican traditions with Asian techniques while focusing on sustainable sourcing, community-driven produce and flavour-focused storytelling.
Chef Flor’s India debut continues this vision, offering guests an opportunity to experience her distinctive interpretation of Mexican cuisine, layered with Asian influences and thoughtfully paired wines.
For the collaboration, Chef Flor will present a specially curated six-course menu showcasing her signature style Mexican cuisine layered with Asian nuances and subtle Indian spice influences. She will be supported by the extraordinary culinary team of Sofitel Mumbai BKC led by Chef Sidney Dcunha. Sofitel Mumbai BKC has always been a partner to All Things Nice to curate these epicurean experiences.
Each course will be paired with wines curated by Nikhil Agarwal, reflecting All Things Nice’s philosophy of enhancing dining experiences through harmonious food and wine pairings.
A Culinary Exchange Rooted in Discovery
Chef Flor Camorlinga, the culinary force behind Plonk in Mexico, is known for her vibrant approach to Mexican cuisine that celebrates bold flavours, adaptability and ingredient-driven storytelling. Her cooking reflects Mexico’s deep culinary heritage while embracing global influences, making her collaboration with All Things Nice a natural extension of the platform’s philosophy of culinary exchange.
Speaking about the collaboration, Nikhil Agarwal, Founder, All Things Nice, shares:
“Our guests are constantly seeking culinary and wine adventures. All Things Nice has consistently brought some of the world’s most exciting chefs to India to showcase their creativity and culinary heritage. These collaborations allow our guests to experience, even if just for one evening, the flavours and traditions of another part of the world.
Currently, we are deeply fascinated by the cuisines of Latin America, a vast and historically rich region, and Chef Flor’s cuisine beautifully captures that spirit. Pairing wines with such expressive cuisines is something I personally enjoy because it allows both elements to enhance and complement each other in unexpected ways.”
Director of Food & Beverages and Culinary, Sofitel Mumbai BKC, shares: “At Sofitel Mumbai BKC, we take great pride in curating immersive dining experiences that celebrate culture, craftsmanship and global gastronomy. Welcoming an internationally acclaimed, Michelin-recognised chef such as Chef Flor Camorlinga allows us to continually elevate our culinary narrative and offer our guests access to world-class talent. Collaborations like these create meaningful moments at the table—where refined hospitality, culinary excellence and thoughtful storytelling come together—reinforcing Sofitel Mumbai’s position as one of the city’s leading luxury dining destinations.”
Marking her first visit to India, Chef Flor views the collaboration as a creative and cultural dialogue between two flavour-forward cuisines. “I am very excited to cook in India. It is my first time visiting a country that is so rich in culture and flavours. Mexican and Indian cuisines share many flavour profiles; in Mexico, we love spicy and intensely seasoned food. What fascinates me most is the shared history of resilience and creativity. Both cuisines have created extraordinary dishes using simple ingredients,” says Chef Flor Camorlinga. “I’m especially excited to explore local markets, discover Indian ingredients, and exchange ideas not just with chefs, but with guests joining us for these dinners.”
Event Details
Mumbai | Date: 21st February, 2026 | Time: 8:00 pm sharp | Venue: Sofitel Mumbai BKC Format: Six-course Wine Dinner | Booking: Open to public reservations
Partners: Sofitel Mumbai BKC and Range Rover | Price: Rs 7500 all inclusive
MENU FOR THE EVENING
Grovers Rose Sparkling NV, Nashik, India
Amuse Bouche
Empanada
Duck confit | Spicy mayo | Salsa verde
Or
Carrot Confit | Spicy mayo | Salsa verde
Pewsley Vale Riesling, Eden Valley, Australia
1st course
Tostada
Raw Kingfish | Chiltepin chili | Mango | Basil oil | Burned Avocado
Or
Slow Cooked Beets| Chiltepin chili | Mango | Basil oil | Burned Avocado
Vasse Felix ‘Filius’ Chardonnay, Margaret River, Australia
2nd course
Fried Chicken
Or
Fried Mushrooms
Gochujang | Mandarin | Honey | Creme Fraiche | Chives | Salmon roe
Bodegas Volcanes Reserva Carménère, Rapel Valley, Chile
3rd course
Mexican Kimchi
Grill cabbage | Funky sauce | Crispy onions | Pomegranate
Protos Roble, Ribero Del Duero, Spain
4th course
Lamb
Or
Roasted Jackfruit
Mole poblano | Mole negro | Carrot puree | Herbs and broccolini
Grover Signet 225L French Barrique, Nashik, India
5th course
Dessert
Ice cream | Miso caramel | Honey cake | Caviar
Petit Four Buñuelo
Bangalore
Chef Flor will also present the dining showcase at The Ritz-Carlton, Bangalore on 18th February 2026, offering guests a similar curated dining experience.
