TULUM, México —WILD Tulum, a distinguished culinary establishment helmed by Karen Young and chef Norman Fenton, recently celebrated its 8th anniversary with a spectacular nine-course tasting dinner. Recently recommended by the Michelin Guide Mexico 2024, WILD Tulum continues to be a beacon of gastronomic innovation in the heart of Tulum’s hotel zone.
The anniversary event was a testament to WILD Tulum’s evolution and dedication to culinary excellence. Karen Young and chef Norman Fenton, the visionaries behind this acclaimed restaurant, invited us to experience their unique nine-course tasting menu paired with exquisite wines and spirits. Norman Fenton’s culinary journey, deeply rooted in his early passion for cooking, has been marked by significant milestones, including earning a Michelin star during his tenure as Chef de Cuisine at Schwa in Chicago.
Norman’s journey began at the tender age of 15 in a restaurant in Detroit, where he learned the intricacies of ingredients and culinary techniques. He further honed his skills at the Art Institute of Michigan and gained diverse experiences in various restaurants before moving to Chicago. There, his career flourished at Schwa, where he climbed the ranks to become Chef de Cuisine, a position that earned him a coveted Michelin star.
In 2019, Norman embarked on a transformative road trip from Chicago to Mexico to immerse himself in the local culinary scene. His travels took him through key gastronomic regions such as Mexico City, Chiapas, Oaxaca, Michoacán, and Monterrey, ultimately leading him to Tulum. A pop-up dinner at WILD Tulum during Día de los Muertos sparked a collaboration and friendship with Karen Young, culminating in creating a passionate culinary project.
Their partnership has since expanded beyond Tulum. In December 2023, they opened Cariño in Chicago, featuring a 16-course Latin-inspired menu and a late-night taco omakase concept, catering to the city’s night owls. Norman’s philosophy that “food should always be fun and emotional” is evident in every dish he crafts, blending global culinary influences with playfulness.
The 8th-anniversary celebration at WILD Tulum was a gastronomic adventure. The evening we commenced with a Michelada-style oyster featuring fresno chili sauce, cocktail sauce, beer foam, and tomato, paired with a Brut Nature 2021 sparkling wine from Puerta de Lobo, Querétaro. The second course was a vibrant beet salad with pomegranate, green pepita, coconut, satsuma orange, and Oaxacan cream, accompanied by Sweet Fifteen kettle sour beer from La Belga, Tijuana.
A refreshing ceviche followed, combining ají amarillo, recado negro, white cucumber, Yucatecan lime, and mango, matched with Ried Steinberg wine from Weingut Bründlmayer in Kamptal, Austria. The fourth course featured Campeche shrimp with chorizo, mirepoix, dried chili, and Nayarit sauce, paired with Sylvaner Lerchensand from Domaine Ansen, Westhoffen, France.
A highlight of the evening was the huitlacoche ravioli, enriched with white truffle, pickled corn, corn foam, and beurre monté sauce. This was followed by a grilled octopus with squid ink adobo, white cucumber, aioli, and chipotle togarashi, served with Grenache from Santo Tomás, Baja, California. For the seventh course, guests could choose cochinita in axiote with rice chicharrón, black lime, and crispy tamal or sea bass in hoja santa with green sauce, caramelized fennel purée, and tomatillo. The wines for this course were Pierre Précieuse by Alexandre Bain and Beaujolais Blanc from France.
The dessert courses were equally impressive. The first dessert, a coconut and mango parfait with passion fruit gel, anise, and crunchy mango, was paired with Mandarine Napoléon Grand Cuvée Liqueur from Belgium. The final sweet note was a chocolate delight featuring brown butter, hoja santa, Japanese peanuts, and blue berries, paired with Mas Amiel Maury Rouge 20 years from Languedoc-Roussillon, France.
This fine dining experience, set amidst Tulum’s lush jungle environment, left a lasting impression on all attendees. The meticulously curated menu not only showcased Norman Fenton’s culinary prowess but also highlighted the restaurant’s commitment to offering a memorable dining experience. As WILD Tulum enters its ninth year, it continues to be a culinary landmark in Tulum, blending international flavors with Mexican traditions to create dishes that are both innovative and deeply rooted in local culture.
