MEXICO CITY (August 11, 2016) — Grupo Vidanta, Mexico’s leading resort operator and tourism developer, together with Cirque du Soleil recently celebrated 500 performances of JOYÀ, the first-of-its kind culinary and theatrical experience in Riviera Maya. The unique collaboration between Cirque du Soleil and Grupo Vidanta debuted in November 2014, with performances receiving with rave reviews from the international audience, while consistently playing to a sold-out house. Mexico’s only Cirque du Soleil show, JOYÀ has wowed and inspired over 280,000 guests to date.
Behind this impressive theatrical performance is an incomparable level of talent and detail that position JOYÀ as a unique international spectacle, while simultaneously revolutionizing the entertainment industry in Mexico.
JOYÀ combines innovative culinary presentations with impressive feats of acrobatics and performing arts, engaging all five senses. Drawing on Mexico’s history and heritage, JOYÀ tells the story of an alchemist and his granddaughter, who embark on a transformative quest to uncover the secrets of life. Mexican culture provides inspiration for the show in total, from costumes and set design to each act presented. Unlike any other Cirque du Soleil show, JOYÀ includes a culinary and champagne experience, featuring a menu presented in true theatrical fashion, with edible menus, over-the-top presentations and the original Moët Champagne Mercier, available exclusively at the Cirque du Soleil Theater.
10 shows per week require the tireless work of more than 275 artists, chefs, designers, and artisan waiters.
The acrobatic team resides at Vidanta Riviera Maya’s Hotel Villa del Sol, and follow a strict daily routine of physical training to maintain excellence in the demanding performance.
Each artist invests a tremendous amount of detail in developing their character – masks are designed and crafted with over 10,000 beads and sequins, and the application of up to 110 makeup colors per character takes hours prior to each show.
The world of JOYÀ would not be complete without imaginative, superlative culinary experience. Under the careful direction and leadership of Vidanta Executive Chef Alexis Bostelmann, true masters in the kitchen work hard to provide guests with a magical, sensory dining experience that compliments the theatrical wonder on stage. In each of the 495,890 appetizers, 304,080 desserts and 99,000 bottles of champagne delivered to date, the passion and dedication of a team of cooks and waiters committed to creating an unforgettable experience manifests.
PRESS RELEASE SOURCE: Grupo Vidanta