Conrad Orlando's Ceiba welcomes James Beard-nominated Chef Wendy Lopez for one-night collab dinner

Ceiba and Reyes Mezcaleria chefs team up for a five-course dinner celebrating Hispanic Heritage Month and Mexico's Independence Day.

Ceiba, the renowned rooftop restaurant serving contemporary, regional Mexican cuisine at Conrad Orlando at Evermore, will kick off Hispanic Heritage Month and celebrate Mexico's Independence Day with an exclusive chef collaboration dinner on Wednesday, September 16.

The intimate five-course dinner brings together Chef Wendy Lopez, the James Beard Award-nominated chef-partner of Orlando's acclaimed Reyes Mezcaleria, alongside Ceiba’s Chef de Cuisine David Montelongo Merlo and Conrad Orlando’s Director of Culinary Stephen Ullrich. Beverage pairings, featuring wine selections from Ceiba’s award-winning wine list will be curated by General Manager Rob Colomb. 

After introducing guests to world-class bartenders through its popular bar takeover series, Ceiba is now bringing that same spirit of discovery to the dining table with exclusive chef collaborations that can only be experienced for one night. The dinner marks the venue’s first culinary collaboration of its kind, extending the restaurant's tradition of showcasing exceptional talent while giving guests a new way to explore the depth and artistry of Mexican cuisine.

Though distinctive in their approach and setting, few restaurants in Central Florida are as naturally aligned as Ceiba and Reyes Mezcaleria. Both have earned recognition for exploring the many regions of Mexico through contemporary interpretations grounded in tradition, while also building destination-worthy tequila and mezcal programs. Lopez, whose thoughtful approach to regional Mexican cooking earned her a 2026 James Beard Award nomination for Best Chef: South, joins Montelongo, whose upbringing in Jalisco and formal culinary training in Mexico City continue to shape Ceiba's celebrated menu, along with Ullrich, who oversees the culinary vision across Conrad Orlando's collection of restaurants. Together, they have created a menu inspired by the regional traditions, ingredients and techniques that define Mexico's remarkably diverse culinary landscape.

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Set against Ceiba's panoramic views, the five-course progression will open with a Trio of Botanas from Chef Lopez, including a Carne Apache Tostada of prime filet mignon tartare, before moving into Chef Montelongo's Taco Yucateco with braised short rib and habanero. Chef Lopez's Lamb Birria course follows, paired with a birria consommé, ahead of a standout final course: Chef Montelongo's Nogada de Pato, a seared duck breast dish dressed in walnut nogada and pomegranate, a dish whose green, white and red presentation directly echoes the colors of the Mexican flag, a fitting tribute on Mexico's Independence Day. The evening will close with a dessert course to cap the celebration.

“Whenever chefs come together, there's an opportunity to learn from one another and create something guests couldn't experience any other way," said Chef Montelongo Merlo. “I'm excited to cook alongside Chef Lopez and share a menu that celebrates the richness and diversity of Mexican cuisine."

"David and I really wanted to honor where we come from: him from Jalisco and me from Michoacan,” said Chef Lopez. “This menu is our way of showcasing the depth and vibrancy of Mexican food. The birria especially reminds me of my time in Jalisco watching charreria. The richness and nuances of the consomé and how it balances with the lamb. I'm just really excited to share these flavors." 

Priced per person at $80 or $110 with the wine-pairing, the evening begins at 6:45 pm. Reservations can be made through OpenTable or by visiting CeibaOrlando.com.

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