Nicolás Cejas directs one of the most exclusive hotels in the world: One&Only Mandarina, the only property in Latin America that, among other credentials, boasts three Michelin Keys and a permanent position in the rankings of the world’s best hotels established by various specialized high-end travel and tourism publications.
The hotel features 105 rooms, 49 of which are “treehouse” style, built at different levels above the treetops and embraced by the jungle, the sea, and the mountains of Nayarit. “Our guests are collectors of experiences,” states the General Manager of the property, which also features an ultra-luxury residential division called Private Homes. Of these, he proudly asserts: “They are the largest private homes for One&Only globally.”
For the hospitality expert, there are two predominant trends in the high-end tourism industry: the creation of immersive experiences that allow guests to absorb the culture of the place they visit, and the evolution of wellness spaces toward a concept called a longevity center, aimed at promoting guest health in a holistic sense.
The hotelier highlights an additional trend: the establishment of authentic connections between travelers and the property’s staff. “The guest appreciates it much more when we make a personal connection with them, discover an interest of theirs, and can personalize a moment of joy based on that personal taste. That sincere, detailed, and personalized touch has much more value in the guest experience than giving them a 20,000-peso bottle of wine.”
The primary guests at One&Only Mandarina are families composed of young couples, usually between 30 and 45 years old, all with a celebratory milestone motivating them to choose this particular property. “It is precisely that age segment that is very interested in living experiences where there is sustainability and a connection with nature, in addition to organic products and the promotion of local consumption. It is a generation that has grown up with this.”
What is the favorite spot of the man who holds the keys to one of the most coveted properties in the world? Faced with the impossibility of choosing just one, Cejas selects three: “One is our spa, which is truly unique. Another is The Treetop, which is like our little speakeasy built on a platform at treetop height; it is private, intimate, and has spectacular views, in addition to being the site where we create all the hotel’s mixology. The third is the restaurant Carao, which we work on with Enrique Olvera.”
“Our guests are collectors of experiences”
Regarding Carao, the General Manager highlights a singular experience: a taco bar that offers only seven spots per day. “It is a tasting of nine tacos created by Enrique Olvera that is not on the regular menu, and each taco is accompanied by a different pairing.”
Among the novelties enriching One&Only Mandarina’s hospitality offering, Nicolás Cejas mentions the renovation of their mixology program, whose new menu includes cocktails made with organic products, alcohol-free and sugar-free options, and others under the nightcap concept, where the preparations induce rest and are ideal for after-dinner drinking. Also, the opening of Mandarina Golf Club, a nine-hole par-three course designed by Australian Greg Norman, plus an additional hole that poses a final challenge; the renovation of the Carao menu; and finally, the opening of a manicure and pedicure studio by Bastien Gonzalez.
The hotel has 105 rooms, 49 of which are "treehouse" style, built at different levels above the treetops and embraced by the jungle, the sea, and the mountains of Nayarit.
An additional experience that will pique the interest of wine lovers is the Winemaker’s Dining Experience Series, which consists of inviting a winery to serve a pairing dinner in one of the Private Homes for a maximum of 12 guests. National labels, such as Casa Madero, have participated in this concept, as well as international ones, like an underwater winery located in Alicante, Spain, whose products spend eight months submerged in the sea, reveals Nicolás Cejas. “With this, we showcase local gastronomy paired with high-end wines; and our guests, who are collectors of experiences, love this.”
MORE TO COME
Cejas shares exclusively with Forbes Life what the most important additions to the property will be for the remainder of 2025. Among them, the opening of jungle jacuzzis during the month of September stands out. “Within the spa, we are going to have four jacuzzis in different locations in the middle of the vegetation. This is something guests had mentioned [requested] to us.” He also mentions the opening of a Gin Bar in alliance with an internationally recognized brand. Carao joins the list of novelties with the launch of a Chef’s Table that will allow for private experiences with both Enrique Olvera and the resident chef. “On a very large terrace we have, we are building a stone table with a capacity for only eight people.” This activity will be available during June.
Finally, the hotelier shares a dose of local creativity that rounds out his award-winning hospitality proposal: “In the surroundings of the complex, there are pineapple plantations. When we know the harvest is approaching—while it is known that most of those pineapples are for export—we talk to the producers, buy their product, and organize a special week incorporating pineapple into food garnishes, drinks, and everything that allows us to highlight both the plantation and the product.”
In that same creative vein, Cejas closes the conversation by sharing a “sweet” update: “We have already opened our apiary and we use our own honey. After three months, the hives were full, and we have produced more than 200 kilos of honey.”
Source:
https://forbes.com.mx/forbes-life/one-and-only-mandarina-llave-hospitalidad/
