A mission in community engagement

Once the construction was over, the farewells with the artisans sparked a realization: the Hotel could extend this connection beyond the built. Months later, inspired by a designated space for events of this kind , the idea of GO Artisan was born – a crafts fair where they will bring all these people to sell their products. This space is part of the Hotel’s essence and culture. Their handmade crafts are within the Hotel’s foundation and are the human part of the building. Often, we buy imported products because we either don’t know where to find local alternatives or don’t realize they are also produced here. For those reasons, we thought we could be a linking point between the artisans and the community.

Artisan: A Bridge Between the Hotel, Artisans, Community, and Foundations

This deep bond with local artisans inspired us to create Artisan, an initiative to give back to the community. It began as a craft fair, providing a space for artisans to display their crafts, allowing people to get to know them and purchase their products. Over time, Artisan evolved through constant innovation into a space for workshops where attendees can learn to make these products themselves. Additionally, it has become a venue for collecting items such as toys, clothes, food, and more to donate to orphanages, elderly care homes, and other community organizations. Our guests also participate in this event to learn about Ecuadorian culture and live an immersive experience. Artisan acts as a bridge connecting the Hotel, artisans, the community, and foundations.

From paper to reality

On December 6th, we celebrate the capital city’s foundation by honoring its culture and heritage with music, typical food, and traditional games. GO Quito Hotel thought this would be the perfect moment to invite the artisans back to showcase their crafts, and the first GO Artisan event took place that Saturday. The initial idea was to sell traditional sweets, and we started by contacting an already known “espumilla” – a traditional dessert, meringue cream made with sugar and egg whites – producer, but we soon realized there were many more artisans we hadn’t yet discovered.

The initiative quickly took shape through social media, reaching out to artisans and small business owners. We never imagined having so many responses —we planned for a small, one-time event but received 180 applications, making it impossible to fit everyone in one event. This realization led to the decision to host these events weekly, giving different artisans a chance to participate each time. The success of the event and the enthusiasm from both sides led to these fairs becoming part of the Hotel’s monthly schedule. While participants don’t pay for their spots, they do sign a contract with us to establish some parameters. Once participants are confirmed, we distribute the space and offer special food in our restaurants to match the theme.

Savoring the Award-Winning Flavors of our Chef Carlos Tituaña

At GO Quito Hotel and GO Galapagos, we are delighted to share the remarkable achievement of our Executive Chef, Carlos Tituaña, who recently won first place for his innovative dish at the prestigious National Geographic Traveller Food Festival in London. Imagine living the experience of trying his fantastic food from our rooftop Panecillo at GO Quito Hotel with the prettiest views of the city and the Andes or admiring a magnificent sunset in one of our cruise ships in the Galapagos Islands. This highlights Chef Carlos’s exceptional culinary talent and places Ecuadorian cuisine on the global gastronomic map.

A Journey of Preparation

Chef Carlos, known for his dedication and passion for showcasing Ecuadorian food, embarked on an intensive preparation journey. His goal was to create a dish that would represent Ecuadorian products.

“Preparing for the event was both exciting and challenging. I committed those two weeks to improving my English and refining the ingredients for my innovative ceviche de chochos,” Chef Carlos shared. “One of the biggest challenges was the language barrier, as giving a masterclass in English is very different from casual conversation.”

Showcasing Ecuadorian Flavors

Chef Carlos’s dish, ceviche de chochos, was a modern twist on a traditional Ecuadorian dish. He created a dish that captivated the audience by utilizing unique ingredients like chocho (lupini beans) or uchu (chili peppers) and incorporating techniques learned from his international experience. “I wanted to showcase Ecuadorian cuisine through our products, which are diverse and rich in flavor. Our cuisine doesn’t have just one single emblematic dish, so I focused on the ingredients themselves,” he explained.

To prepare the dish with authentic products, Chef Carlos ensured that 70% of the ingredients were sourced from Ecuador. This dedication to authenticity paid off when his masterclass became the only one to sell out a week in advance. “The response was surprising. People were intrigued by the ceviche and its innovative presentation, blending familiar and new foreign elements,” he recounted.

The dish’s complexity stemmed from a meticulous balance of flavors and textures. Departing from the traditional use of fresh ingredients, Chef Carlos ingeniously transformed components through innovative techniques. Chochos were reinvented as a crisp cracker, while onion and tomato were made into delicate gels, softening their flavor. Cilantro powder was mainly used as decoration to soften its flavor. Notably, substituting pork belly for pork ears introduced an unexpected crunch, as their lower fat content yielded a satisfyingly crisp texture. These modifications to the plate transformed the ceviche into a truly distinctive creation.

Overcoming Challenges

The journey was not without its hurdles. Procuring specific ingredients like fresh chochos and navigating the complexities of an international food festival required meticulous planning. Chef Carlos adapted by bringing vacuum-packed and pasteurized ingredients to London as well as fresh ingredients in different presentations, such as onion gel and tree tomatoes. “It was crucial to maintain the authenticity of the flavors while ensuring everything was permissible under international regulations,” he noted.

The masterclass’s success showcased Chef Carlos’s innovative talent. Attendees rushed to the Ecuador stand to sample the ceviche de chochos and higos dessert. “It was a proud moment when I saw the enthusiasm and curiosity about our food. It reaffirmed the potential of Ecuadorian cuisine on the global stage”.

A Culinary Philosophy Rooted in Innovation

Chef Carlos’s culinary philosophy aligns perfectly with GO Galapagos’ and GO Quito Hotel’s ethos. By working closely with local producers and incorporating innovative techniques, he transforms traditional dishes into avant-garde culinary experiences. “Our goal is to provide an authentic yet sophisticated taste of Ecuador. For example, our seco de pollo croquettes retain the traditional flavor but are presented in a unique, modern way,” he described.

Enhancing the Guest Experience at GO Quito Hotel and GO Galapagos

We believe that cuisine is a vital part of the guest experience. Chef Carlos’s innovative approach ensures that every meal is a journey through Ecuadorian flavors balanced with international influences. Our “GO Menu,” a three-course meal, exemplifies this philosophy, offering dishes like locro de papa, salmon, and arroz con leche, blending the best of Ecuadorian and global cuisine. Aboard our cruises, we also want to enhance our customers’ experience by implementing Chef Carlos’s techniques and ensure that our guests have the best Ecuadorian culinary experience.

“We strive to provide a unique dining experience that complements our guests’ stay. Our restaurants cater to both local and international palates, ensuring everyone leaves with a taste of Ecuador,” Chef Carlos added.

Looking ahead, Chef Carlos envisions a bright future for Ecuadorian cuisine. In five years, he sees Ecuadorian food gaining worldwide recognition. We already have restaurants in the top 100 globally and significant rankings in Latin America. At GO Quito Hotel we will be launching our new menu on August 15th that will further elevate our culinary offerings.

A Legacy of Excellence

Chef Carlos Tituaña’s journey is a testament to his dedication and passion for culinary excellence. With his extensive international experience, he brings a wealth of knowledge and creativity to GO Quito Hotel as well as our fleet in Galapagos. His recent triumph at the National Geographic Traveller Food Festival is not just a personal achievement but a significant milestone for his team, our hotel, our cruises, and Ecuadorian cuisine.

Do not miss out on savoring Chef Carlos’s innovative flavors that have captured the attention of food enthusiasts worldwide. We look forward to welcoming you at GO Quito Hotel, in our rooftop-restaurant Panecillo, with the most beautiful views of Quito and in our Galapagos Islands cruises where every meal is a celebration of Ecuadorian culinary artistry.

From Ecuador to London: Savoring the Award-Winning Flavors of Chef Carlos Tituaña