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Introducing the Punta Mita Gourmet & Golf Guests – Part IV: Mexican Guest Chefs


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 fourth article of the serie where we will be introducing you the Mexican Guest Chefs participating in the Punta Mita Gourmet & Golf 2016 and whom will join the organizers to create an amazing event!

031Café des Artistes


Thierry Blouet, chef and owner of Café des Artistes in Puerto Vallarta, was – as they say – born for the business. Chef Blouet was born in Puerto Rico, his French parents educated him in France and Mexico where haute cuisine is an integral ingredient of the good life. His paternal grandfather, Max Blouet, spent 30 years as General Manager of the ultra-elegant George V in Paris.

An extremely visual chef, his dishes are sensual compositions. In addition to colors that enliven the visual, there’s a harmony of aromas that tempt the nostrils, subtle textures that excite the feeling in your mouth and concentrated flavors that enhance the taste.

This 21st century Ambassador of French gastronomy (Regional Balli of Chaine des Rotisseurs in Puerto Vallarta since January 2010), He began his career at the Camino Real Hotel in Ixtapa, 1983. Later, he was promoted as Chef de Partie at the prestigious Camino Real in Mexico City.

He became the sole owner of a restaurant in 1994, where diners discovered gastronomic elegance within an authentic ambiance. In 2003, he introduced new concepts to Café Des Artistes. He enlivens the atmosphere of the Costantini Martini & Piano Bar, currently named P’yote Lounge, with a tapas menu and live music. Two years later, in 2005, created the jewel of the corporation, the genuine concept of “Thierry Blouet Cocina de Autor” unique restaurant based in artistic creations in every detail.

The traditional Café des Artistes serves an a la carte bistro menu in the 212 seat restaurant. The new Thierry Blouet Cocina de Autor, an intimate 40 seat venue, includes a kitchen for cooking demonstration. There, at one seating each evening, he serves a prix-fixe chef’s signature wine-pairing menu. For after dinner entertainment, he has converted another dimly lit space into a private Cognac and Cigar Room with a piano bar.

In addition to his own business, Blouet, who is also a member of the Académie Culinaire de France, brings together chefs from France, Mexico, Canada and the United States to share and enrich their cooking techniques while maintaining traditionally high standards. He also devotes himself to promoting important cultural and “foodie” festivals in Puerto Vallarta and Mexico.



Chef Daniel Ovadía is the Director of Grupo Daniel Ovadía which is comprised of five business units including restaurants, catering services, specialized consulting, and the production of mescal, tequila and Mexican wines. With a meteoric career, he is one of the country´s most prominent chefs in the restaurant industry.

49Hook & Cleaver

Chef Diane is rapidly becoming an international renown celebrity Chef, both in the United States and Latin America. Her current well-known restaurant, Hook & Cleaver, where she is Chef and Owner is in Brooklyn, New York. Her second restaurant in Brooklyn, NY just recently opened, ‘barRachos’ and is a Mexican Cantina, serving Mexican Street Food. Her third restaurant ‘ChinaQ’ will be opening up July 2015, in NY.

Chef Diane DiMeo has been on several TV shows including, ABC’s / FOX ‘The Taste’ champion of Food Network’s ‘Chopped’ 3 times, ‘Beat Bobby Flay’ and TLC/Discovery International program, ‘Chef al Rescate’.

Chef DiMeo’s restaurant experience runs from the East Coast & the West Coast, and to Latin America. Her expertise in different cuisines allows her to always be on top of the trends.

51Romero y Azahar


“Passion is essential for someone who’s profession is related with the senses”. After studying visual arts, Alfredo has been working in the kitchen since the year 2000, and practicing and learning in several restaurants of Mexico and Spain. “I believe in the interaction between cooks and foodies, as the exchange between ideas and knowledge is essential to open our view”.

He has been co-owner of several restaurants in Mexico, focusing in Mexican and Spanish cuisine. He also worked as a consultant in a Latin American bistrot in Florida.
“Cooking is a marvelous way of expression, mainly when you do it for an audience without expecting any kind of recognition”.

In the year 2011 he opened his own restaurant, Café Xbox, a gastro-pub where he combines and experiments with fresh ingredients of the best quality in an eclectic ambience. In the year 2013 he participated in Mesamerica, the most important gastronomic summit in Mexico. Romero y Azahar, his new Mexican contemporary cuisine restaurant, opened it’s doors in December 2013.

53Josefina Santacruz

Dumas Gourmet

Originally from Mexico City Josefina experienced diverse faceted of the gastronomy and Mexican Cuisine, from Street food to Avant Garde gastronomy. Josefina studied at the Culinary Institute of America in the USA and returned to Mexico after her graduation in 1993. She started with small banquets Business, gastronomic photography and cooking classes in several schools.

In 1994 opened her first restaurant “La Trufa”, a Modern French Cuisine concept restaurant, four years after following her tremendous passion for the Asian gastronomy opened her second restaurant, Mai Pai, first one in town offering variety of rolls and

Josefina’s energy character and creativity drove her to continue look for new projects and challenges. In 2003 she relocated in New York and took over the opening of Pámpano and Modern Mexican as Executive Chef, gaining 2 stars at New York Times and positioning the restaurant as the best Mexican Restaurant in Manhattan.

In 2005 assisted in the opening of the Latin-Asiatic Restaurant Zengo in Washington D.C and continue advising in several important openings in Mexico and USA.

In 2009 started a new adventure –Television with her own TV show, La Buena Dieta. Her debut was 2010 and by 2011 had another show in the same channel Cocina Urbana and later on at

Since the content “Joven Chef Mexicano” started Josefina has been participating as judge as well as in other national gastronomy contents. Moreover Josefina has being collaboration with Ambrosia and other culinary institutions giving lessons and also in several mexican cooking books like “El Verde en la Cocina Mexicana”, “La Vainilla en Mexico” and “Los Tops Chefs de México de Larrouse”.

Currently Josefina is chef and co-owner of Dumas Gourmet in Mexico City.



A sus 32 años, Edgar Núñez es integrante del grupo de jóvenes cocineros mexicanos más sobresalientes del país. Actualmente se desempeña como Chef Ejecutivo y Director del restaurante Sud777, en la ciudad de México, considerado uno de los mejores de la ciudad por varias publicaciones gastronómicas.
Es Miembro de la Académie Culinaire de France y un joven chef que ha trabajado en varios de los mejores restaurantes del mundo, logrando que naciera en él una clara inquietud por interpretar lo propio, haciendo que trabaje desde hace varios años en una conceptualización de la cocina mexicana moderna, en movimiento, buscando como base la raíz de la tradición y la modernidad
misma, con una filosofía de conocimiento, estudio de las recetas y técnicas, teniendo como principio la disciplina y la transmisión.

abascalPaulina Abascal 


Paulina studied Hotel business administration in Mexico and took several specialization courses on pastry and chocolate at Lenôtre School in Paris. She competed representing Mexico at the World Pastry Cup in France, in 2001.

Paulina worked at Trico, one of Mexico City’s main pastry and bake shops for 12 years, creating the Pauline line and building a great image of quality and attention to detail.

An ambassador of Mexican pastry arts throughout the world, Paulina has served desserts to his holiness Pope Benedict XVI, and to Mexico’s elite, among them Carlos Slim’s wedding in 2010.

Receiving several recognitions throughout the years, among them, the Universal Excelence Award, and Médaille d’Or Académie Culinaire de France.

With almost twenty years’ experience, she is well known internationally, four books with multiple editions, two international awards, and a record-breaking in Latin America and southern United states, best seller pastry book edited by Larousse.

Since 2006 she has a tv series in Latin America’s Gourmet channel. She is the longest lived star in the channel. Her series are also seen in the United States through Univision.

Paulina has been Splenda’s ambassador for 4 years, spokesperson for three years for Nestlé, Nespresso brand’s ambassador, Chef consultant for new products at Krispy Kreme doughnuts. Recently signed up as Cajeta Coronado’s spokesperson.

66-1Executive Chef
Four Seasons Mexico City


Kano is right at home in Mexico City, having been born and raised there by Asian parents who instilled in him a passion for food with frequent trips around the country. “I have a Mexican heart and Japanese blood – a beautiful mixture,” he says, revealing the foundation of his Chino-Latino-spiked Mediterranean cuisine at Four Seasons Mexico City. His love of cooking came from his grandmother, who taught him to “taste and cook with love and care.” It’s a message he passes along through impromptu seminars – the art of butchering exquisitely marbled Wagyu beef, say – that leave pupils contemplating lessons on their palates. “I tell them, taste, taste, taste…”
A well-travelled chef, Kano draws on influences from each of his Four Seasons addresses. Berlin reinforced the basics of cooking, Singapore opened his eyes to a wealth of cuisines and Dallas offered freedom to implement – “they are open minded about cooking trends in the US, so I put fusion into practice.”

43The St. Regis Punta Mita Resort


With more than ten years of industry experience, Chef Navarro brings his passion for creating the finest desserts, pastries and creative confections to the resort’s discerning guests. Most recently, Navarro served as pastry chef at Hotel Velas Vallarta and Banyan Tree Mayakoba. Noe Navarro currently serves at The St. Regis Punta Mita Resort´s Pastry Chef where he balances his love for cooking and art.

For more information about the event please visit


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