Michelin Bib Gourmand Chef Flor Camorlinga From Plonk, Mexico At Sofitel Mumbai BKC for a one day Culinary Takeover

Mumbai, February 2026: All Things Nice presents an evening with Michelin Bib Gormand Star Chef Flor Camorlinga – Head Chef at Plonk, Mexico as she teams up with the extraordinary culinary team of the Sofitel BKC, one of Mumbai’s most iconic hotels. Plonk received recognition from the Michelin Guide as a BIB GOURMAND restaurant.

About Chef Flor Camorlinga

Originally from Michoacán, Mexico, Chef Flor Camorlinga brings over 12 years of global culinary experience shaped across Mexico, Chile, Japan, the USA, Europe, New Zealand, and South Korea. She trained at world-renowned kitchens including Boragó (World’s 50 Best), L’Effervescence (three Michelin stars), Vespertine, Sánchez (Copenhagen), and Evett, which earned a Michelin star within a year of opening.

After returning to Mexico, she participated in several pop‐ups in Mexico City, New York, and Thailand. Eventually, she met Romina Argüelles and together they created Plonk - a project where Flor’s style blends Mexican flavors and traditions with Asian influences. Her philosophy focuses on local, sustainable products that support the community while honoring flavor, culture, and technique.

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.

“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.”

Nikhil Agarwal, Founder, All Things Nice,

 “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."

Director of Food & Beverages and Culinary, Sofitel Mumbai BKC,

 “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,” . “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.”

Chef Flor Camorlinga

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

The six-course evening opens with Grover’s Rosé Sparkling NV and empanadas, setting the tone for a vibrant journey through modern Mexican flavours. Highlights include a tostada of raw kingfish with chiltepin chilli, mango and burnt avocado paired with Vasse Felix ‘Filius’ Chardonnay, indulgent fried chicken glazed with gochujang, mandarin and honey alongside Bodegas Volcanes Reserva Carménère, and a rich main of lamb with mole poblano and mole negro served with Grover Signet. These are just a few of the dishes from an expansive, high-energy menu—guests can expect a bold, flavour-packed spread designed to surprise, delight, and push boundaries right through to dessert.