Introducing the Punta Mita Gourmet & Golf Chefs – Part II: International Guest Chefs
The Punta Mita Gourmet & Golf Classic brings together the world’s best Chefs in a single place — ambassadors from different cultures, cuisines and countries, all of them united in this paradise to celebrate this magnificent culinary event.
This is the second of four articles we will be sharing with you in the upcoming days to introduce you the Chefs and Wine Specialists participating in the Punta Mita Gourmet & Golf 2015. In this edition we will feature the International Guest Chefs who will working in conjunction with our local Chefs to create amazing dishes for your enjoyment!
Chef, author, and restaurant owner Frank Castronovo In 1987, he began a professional apprenticeship at The Russian Tea Room under Chef Jacques Pepin. In 1992, Frank opened a bistro called Jean Claude in Soho. In 2003, he opened Chelsea restaurant, Parish & Company, where he reunited with old friend Frank Falcinelli. The pair opened Frankies 457 Spuntino together in Carroll Gardens, Brooklyn, in 2004. Two years later they opened a second property, Frankies 17 Spuntino, on Manhattan’s Lower East Side.
Executive Chef and owner of Soho’s favorite and New York Times critics pick, Comodo restaurant (comodonyc.com), he has recently opened his second restaurant, Colonia Verde (coloniaverdenyc.com) in Ft Greene, Brooklyn and continues to grow his catering company, Compartí (comparticatering.com). Latin American influenced, all through the lens of New York City’s food scene, Felipe’s cuisine draws inspiration from the spirit of Latin American dinner parties and dishes reminiscent of his various “homes” – Sao Paulo, Bogota, Mexico City and Madrid.
Andrew Ormsby Catering
Andrew Ormsby’s passion for fine food and hospitality has been a lifelong pursuit. Trained in Australia, Andrew was Executive Chef for 7 years at the Victorian Arts Center in Melbourne, a large catering operation involving restaurants and banquets catering gala receptions for royalty and heads of state.
With Lebanese, Italian and Spanish heritage, Abraham Salum grew up in Mexico City and is a graduate of New England Culinary Institute in Montpelier, Vermont. He continued his education by working in kitchens in France, Belgium, Mexico and the United States. His vision is to create restaurants that set standards, rather than following them. Abraham is committed to overseeing food and beverage destinations that are celebrated by guests, distinguished by extraordinary food , and staffed by attentive professionals well educated on cuisine and wine.
A highlight for Chef and owner Abraham was becoming a US Citizen in 2010 as he celebrated the Fifth Anniversary of his popular namesake restaurant and opening Komali to showcase the contemporary Mexican cuisine.
Argentine born, Chef Trocca was first inspired to cook after observing his grandmother create art on a plate. He began his career at La Tartine working with Paul Azema in Buenos Aires. Fernando is the Executive Chef of the Gaucho Restaurant Company in London.
Chef MontseEstruch is gastronomically born in the family hostal “El Cingle de Vacarisses”. Her restless and creative spirit leads her to haute cuisine, and starts a period of training with the best European Chefs. Back to El Cingle, Montse starts a renovation of the gastronomic concepts of the restaurant. The acknowledgment of her cuisine started at El Cingle, when she obtained a Michelin star in 2004.