Mexico Wedding Planner

David Castro Hussong began cooking at the age of 13 and never looked back. Trained at The French Culinary Institute, he earned his stripes in the kitchens of Noma (Copenhagen), Blue Hill at Stone Barns, Eleven Madison Park (NYC), and Cala (San Francisco). Each stop added complexity to his style, but it was in Valle de Guadalupe that he found his truest ingredient: identity.
In 2018, David opened Fauna, now one of Latin America’s most awarded restaurants. Under his direction, it has earned accolades from the World’s 50 Best, including “One to Watch” (2020), “Highest New Entry” (2022), and “Best Restaurant in Mexico” (2023). In 2023, it joined the World’s 50 Best Restaurants list. He co-founded Bruma Wine Garden (2020), El Tigre in Mexico City (2022), and La Morocha in Ensenada (2023). At every location, his cuisine speaks boldly yet intimately, rooted in place, memory, and the people he cooks for.

Head of Sales & Marketing at Bruma Wine Resort, Cynthia brings nearly 20 years of luxury wedding experience to every celebration. Born and raised in Mexico City, she’s worked across the country with a signature style rooted in modern elegance and thoughtful intention.

At Bruma, she finds the ideal canvas, where architecture, landscape, and culinary artistry merge. Cynthia serves as both creative partner and strategic guide for each couple, helping shape the experience from first inspiration to final toast. Her favorite moment? “The parent dances. There’s something incredibly tender about that quiet, emotional connection. It gets me every time.”

With a calm, thoughtful presence and years of coordination experience, Mirian Juarez makes sure that every wedding at Bruma is as seamless as it is heartfelt. From initial planning to the final celebration, she supports each couple in crafting a day that feels deeply personal, especially when it comes to the dining experience.

Her gift lies in connection. Over her four years with Bruma, she’s built relationships that last long after the last glass is raised. “Getting to know the couples and their families has been one of the most rewarding parts of this journey,” she shares. “Some of those connections stay with me.”

A guiding force behind the scenes, Ruth Loyola has been part of the Bruma team for over a decade. As Hospitality and Planning Lead, she plays a vital role in helping couples feel seen, supported, and truly present on their wedding day.

Ruth oversees the hospitality team and collaborates closely with every couple, so that every touchpoint reflects their story and flows with quiet grace. Whether it's an intimate elopement or a full weekend of events, she leads with intention and heart. “Weddings are incredibly personal,” she says. “My role is to bring that vision to life with warmth, care, and absolute precision.”

Lulú Martínez Ojeda is a proud Ensenada native, born into one of the city’s 13 founding families. Inspired by the culinary culture around her, she pursued Viticulture and Oenology in Bordeaux, France, studying and later working at Château Brane-Cantenac, a Second Grand Cru Classé winery.
In 2014, her mentor Henri Lurton expanded to Ensenada, and Lulú came home. For her, it was a return to something much deeper than winemaking—it was a continuation of her ancestors’ story.
As one of the few women winemakers in the region, Lulú is proud to call herself a feminist. Her work reflects bold independence, familial strength, and a profound connection to the land. She lets that land speak for itself in her PLAN B and OCHO wines, crafted with balance, complexity, and natural typicity.

Maribel Aldaco Silva is a Mexican pastry chef whose path spans continents and Michelin-starred kitchens. Her early career included formative training at Martín Berasategui (Basque Country), Blue Hill at Stone Barns, The NoMad (NYC), and Quince (San Francisco). Each experience shaped her distinctive approach, where texture, memory, and emotion play as important a role as technique.
With her husband, Chef David Castro, Maribel co-founded Fauna in 2018, followed by Bruma Wine Garden (2020), El Tigre (2022), and La Morocha (2023). Today, she oversees pastry at five restaurants across three cities.
Her accolades speak volumes: Best Pastry Chef (2023), One to Watch (2020), and Highest New Entry (2022) from Latin America’s 50 Best Restaurants—alongside Fauna’s recognition as Best Restaurant in Mexico.

David Castro Hussong began cooking at the age of 13 and never looked back. Trained at The French Culinary Institute, he earned his stripes in the kitchens of Noma (Copenhagen), Blue Hill at Stone Barns, Eleven Madison Park (NYC), and Cala (San Francisco). Each stop added complexity to his style, but it was in Valle de Guadalupe that he found his truest ingredient: identity.
In 2018, David opened Fauna, now one of Latin America’s most awarded restaurants. Under his direction, it has earned accolades from the World’s 50 Best, including “One to Watch” (2020), “Highest New Entry” (2022), and “Best Restaurant in Mexico” (2023). In 2023, it joined the World’s 50 Best Restaurants list. He co-founded Bruma Wine Garden (2020), El Tigre in Mexico City (2022), and La Morocha in Ensenada (2023). At every location, his cuisine speaks boldly yet intimately, rooted in place, memory, and the people he cooks for.

Head of Sales & Marketing at Bruma Wine Resort, Cynthia brings nearly 20 years of luxury wedding experience to every celebration. Born and raised in Mexico City, she’s worked across the country with a signature style rooted in modern elegance and thoughtful intention.

At Bruma, she finds the ideal canvas, where architecture, landscape, and culinary artistry merge. Cynthia serves as both creative partner and strategic guide for each couple, helping shape the experience from first inspiration to final toast. Her favorite moment? “The parent dances. There’s something incredibly tender about that quiet, emotional connection. It gets me every time.”

With a calm, thoughtful presence and years of coordination experience, Mirian Juarez makes sure that every wedding at Bruma is as seamless as it is heartfelt. From initial planning to the final celebration, she supports each couple in crafting a day that feels deeply personal, especially when it comes to the dining experience.

Her gift lies in connection. Over her four years with Bruma, she’s built relationships that last long after the last glass is raised. “Getting to know the couples and their families has been one of the most rewarding parts of this journey,” she shares. “Some of those connections stay with me.”

A guiding force behind the scenes, Ruth Loyola has been part of the Bruma team for over a decade. As Hospitality and Planning Lead, she plays a vital role in helping couples feel seen, supported, and truly present on their wedding day.

Ruth oversees the hospitality team and collaborates closely with every couple, so that every touchpoint reflects their story and flows with quiet grace. Whether it's an intimate elopement or a full weekend of events, she leads with intention and heart. “Weddings are incredibly personal,” she says. “My role is to bring that vision to life with warmth, care, and absolute precision.”

Lulú Martínez Ojeda is a proud Ensenada native, born into one of the city’s 13 founding families. Inspired by the culinary culture around her, she pursued Viticulture and Oenology in Bordeaux, France, studying and later working at Château Brane-Cantenac, a Second Grand Cru Classé winery.
In 2014, her mentor Henri Lurton expanded to Ensenada, and Lulú came home. For her, it was a return to something much deeper than winemaking—it was a continuation of her ancestors’ story.
As one of the few women winemakers in the region, Lulú is proud to call herself a feminist. Her work reflects bold independence, familial strength, and a profound connection to the land. She lets that land speak for itself in her PLAN B and OCHO wines, crafted with balance, complexity, and natural typicity.

Maribel Aldaco Silva is a Mexican pastry chef whose path spans continents and Michelin-starred kitchens. Her early career included formative training at Martín Berasategui (Basque Country), Blue Hill at Stone Barns, The NoMad (NYC), and Quince (San Francisco). Each experience shaped her distinctive approach, where texture, memory, and emotion play as important a role as technique.
With her husband, Chef David Castro, Maribel co-founded Fauna in 2018, followed by Bruma Wine Garden (2020), El Tigre (2022), and La Morocha (2023). Today, she oversees pastry at five restaurants across three cities.
Her accolades speak volumes: Best Pastry Chef (2023), One to Watch (2020), and Highest New Entry (2022) from Latin America’s 50 Best Restaurants—alongside Fauna’s recognition as Best Restaurant in Mexico.