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Introducing the Punta Mita Gourmet & Golf Guests – Part III: The Punta Mita Resorts’ Chefs

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The Punta Mita Gourmet & Golf Classic brings together the world’s best Chefs, acclaimed Wine Specialist, world class Golfers and a list of very Special Guests, all reunited  to enjoy of a long weekend full of the most exquisite food, best wines and exciting golf in the most exclusive destination in Mexico: Punta Mita!

This is the third article of the serie where we will be introducing you the Punta Mita Resorts’ Chefs participating in the Punta Mita Gourmet & Golf 2016 and whom will join the organizers to create an amazing event!

14Philippe Piel

Executive Chef, Four Seasons Resort Punta Mita
www.fourseasons.com/puntamita
Mexico

Philippe Piel, born in Fougères, France, decided at 16 to transform his passion into a career and started an internship in one of the best restaurant of his home town, “les Voyageurs” receiving his Certificate of Professional Aptitude (CAP) in classical cuisine in 1987.His career includes a number of posts around the globe, including the “Old Manor House Restaurant” in Romsey, “Cambridge Beaches” in Bermuda, Executive Chef of the Hotel Sofitel Cambodiana in Phnom Penh, Cambodia where he was asked to cook for his majesty, Norodom Sihanouk, King of Cambodia.
During this period, he also completed a training by the Western Metropolitan College of TAFE in Melbourne, Australia and he trained in 1994 at the Malaysian Airline catering kitchen in Kuala Lumpur, Malaysia. Further stations in Indonesia, Colombia, France and Washington followed. After 7 years in Washington D.C, Piel decided to join Four Seasons and start a new challenge at Punta Mita, Mexico.

15José Salas
Four Seasons Resort Punta Mita
www.fourseasons.com/puntamita
Mexico

Born in the north of Mexico, Salas grew up in Mexico City. He discovered a taste for the kitchen from a young age helping in the family business, a small seafood restaurant.
Chef Salas spent his early professional years in his native city and joined Four Seasons Hotel Mexico City in 1994 when the Four Seasons Hotels Company decided to open his first hotel in Latin America.
In 1999 Salas joined The Four Seasons Resort Punta Mita as Sous Chef and worked in all the restaurants of the Resort including banqueting. In 2003 he was transferred and promoted as Resort Chef to Four Seasons Resort Carmelo, Uruguay, learning the local South America cuisine. He came back to Mexico at The Four Seasons Resort Punta Mita in 2006 to be part of the project in re-launching the Ketsi Restaurant, redefining the traditional Mexican cuisine into a modern approach respecting recipes, culture and traditions.

12Hector Leyva

Aramara Restaurant, Four Seasons Resort Punta Mita
Aramara Restaurante
Mexico

Born in one of the most traditional State in Mexico, Oaxaca, proud father of a baby devoted husband, and lover traveler, Mexican cuisine Adventurer.
After finishing his studies of gastronomy at the Culinary Institute of Mexico, Hector Leyva, developed trough outdifferent areas of gastronomy,  French, Italian and Mexican Flavors in the past years he has worked in different hotels, independent restaurants, and managing his own business.
His passion for cooking, and creating sensations led him to live in different cities of México from coast to coast, from Los Cabos to San Miguel de Allende, then Puebla and Queretaro,finally Puerto Vallarta whereChef Hector finally found home, at Four Seasons Punta Mita,Chef Hector joined in February 2012 to the big Four Seasons Family as a banquet sous chef. After showing great passion and performance, in less than a year, he was promoted to Chef of the AramaraRestaurant, one of the most significant contemporary Asian food Restaurants.

13Ramón Bramasco

Four Seasons Resort Punta Mita
www.fourseasons.com/puntamita
Mexico

Born and raised in Puerto Vallarta, Mexico. As a child, Ramon liked to be in the kitchen with his mother and grandmother, watching how traditional Mexican dishes were cooked. He realized cooking was fascinating. Ramon studied at the Culinary and Gastronomy Institute of Puerto Vallarta. After working for several Top Restaurants and Luxury Hotels in Puerto Vallarta, in 2004 Ramon joined The Four Seasons Resort Punta Mita, where his dreams came true.
His culinary experience and knowledge has expanded internationally to Asian, Indian, Latin American and European food, but his root stays firmly on the Mexican cuisine.
He is currently the Sous Chef at Ketsi Restaurant. Also, in 2010, he went to Four Seasons Hotel Cairo, Egypt, to represent Mexico in the celebration of the Mexican Independence Bicentennial, where for 10 days he cooked and presented our best Mexican food flavors.

41

Gabriel Kolofon

The St. Regis Punta Mita Resort

Mexico

With more than 14 years of experience in the hospitality industry, Chef Kolofon has held leadership positions at several of the finest hotels in Mexico, Chicago and the Caribbean. Executive Chef Gabriel Kolofon focuses on quality cuisine presented with simple sophistication. His menu blends traditional and contemporary latin flare, using local, market fresh ingredients, to create a culinary couture totally unique to The St. Regis Punta Mita Resort.

301José Meza

Carolina Restaurant
Mexico

Inspired by his grandmother and their leisurely Sunday afternoons in the kitchen, Chef Jose Meza has always been passionate about food.  His culinary career began more than 15 years ago as a teenager growing up in Mexico City. From an early stage in his booming career he prided himself on providing guests with an extraordinary experience they would always remember.

Jose´s menu blends traditional and contemporary Mexican flare, using local, market fresh ingredients, to create a culinary couture unique to The St. Regis Punta Mita Resort. Chef Meza focuses on quality cuisine presented with simple sophistication.