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Punta Mita Golf Kitchen 2019 – A hit from start to finish!


From April 25th to 28th, masterplan Punta Mita developer DINE, in collaboration with Golf Kitchen Magazine, hosted a successful second edition of the Golf Kitchen Punta Mita, a four-day special event that combined the best of golf with top gastronomic experiences.

“The second edition was a hit from start to finish with a great crowd of locals and visitors creating many memorable moments and flavors on the golf courses and off, ” said Carl Emberson, Director of Marketing and Operations at Punta Mita.

Pato Pérsico, Punta Mita’s own Executive Chef, welcomed guest chefs from some of the most prestigious Golf Clubs and Resorts in Mexico, Uruguay, and the USA who shared their culinary skills at the unique event. They included:

  • Anthony Giacoponello & Joseph Klages, Sebonack Golf Club, Southampton, New York
  • Michael Ruggiero, Glenarbor Golf Club, Bedford, New York
  • Tony Villanueva, Edgewood Country Club, River Vale, New Jersey
  • Ricky Motta, Garzon Club, Uruguay
  • Doug Blair, Cassique at Kiawah Island Club, South Carolina
  • Damian Gilchrist, Sankaty Head Golf Club, Nantucket, Massachusetts
  • Lalo Palazuelos, Club de Golf Bosque Real, Mexico
  • Gastón Yelicich, Cantegrill Country Club, Punte Del Este, Uruguay
  • Yasuo Asai, Asai Kaiseki Cuisine, Mexico
  • Marcelo Pereyra, Coronel Pringles Restaurant, Argentina
  • Jose Carles Fabregas, Downtown Boquerón By Chef Jose Carles, Puerto Rico
  • Jorge Gonzales, Four Season, Punta Mita
  • Alicia Barajas, Tail of the Whale, Punta Mita

On April 25th, the guest chefs represented their golf clubs at a friendly four–hole tournament to celebrate the correlation between these two industries to kick off the second annual Golf Kitchen Punta Mita. Executive Chef Jose Carles Fabregas of Downtown Boquerón scored his way to victory coming in first place. The opening dinner was in the beautiful setting of the recently relaunched Pacifico Beach Club, where guest mixologists and live music kicked off the event in grand style. The theme was The Cuisine of the Americas with Guest Chefs Michael RuggieroDamian GilchristJoseph Klages and Doug Blair creating dishes for the occasion with our own Chef Pato Pérsico.

“What an incredible four days at this year’s Golf Kitchen Punta Mita. The camaraderie that is developing with all of the Chefs, members and guests is very rewarding to witness. I’m very proud of every Chef and Sous Chef for creating such a lavish selection of culinary Delights!” said Diana DeLucia, Founder of Golf Kitchen Magazine

The following day, the Bahia Golf Course was the perfect setting to begin the tournament, offering amazing views of the Pacific Ocean and Banderas Bay with wavy terrain to show off players’ putting skills. Later, guests were able to choose between three spectacular dinners:

  • Sufito, the new on-the-water restaurant at Sufi Ocean Club, with Chef Gastón Yelicich, who created a delicious three-course Latin American menu
  • Carolina, the signature restaurant at The St. Regis Punta Mita Resort, with Executive Chef Anthony Giacoponello
  • Pacifico Beach Club, overlooking the gorgeous white sand beach, with Executive Chef Lalo Palazuelos

The second and last day of the tournament, the participants played at the Pacifico Golf Course, best known for its famous island green, “The Tail of the Whale”, the world’s only natural ocean island green. Congratulations go to: First Place, Ricardo Trueba and son, eleven year old sensation Ricardo Trueba Jr.; Second Place, Jansoulet Baeza and Mario Alonso and Third Place, Chris Hendrickson and Jeff Vernon. The tournament ended with a delicious lunch at the 18th hole, offered by talented chefs Jorge González, Michael Ruggiero, Damian Gilchrist, Doug Blairand and Marcelo Pereira.

The closing gala was celebrated at the Kupuri Beach Club, where guests took a culinary tour of the regions and styles of our guest chefs as they showcased their own culinary passions and inspirations. Our guest chefs Anthony Giacoponello, Jose Carles, Yasuo Asai, Tony Villanueva and Punta Mita’s own Pato Pérsico and his culinary team created an extraordinary 4-course menu–truly the perfect finish to a fantastic weekend in Mexico’s premier luxury resort destination.

To wrap up the first edition of Golf Kitchen Punta Mita, Sunday Brunch took place at the the Pacifico Beach Club. Host Chef Pato Pérsico and guest chefs Marcelo Pereyra, Lalo Palazuelos, Gaston Yelicich & Ricki Motta “putt” this edition of Golf Kitchen to bed, bidding “hasta luego” to old and new friends. A silent and live auction took place raising funds for the local foundations Peace & Fundacion Punta de Mita. A silent and live auction sponsored by GrandStand Sports took place raising funds for the local foundations Peace & Fundacion Punta de Mita.

An enormous thank you to our sponsors Riviera Nayarit Visitors and Convention Bureau, The St Regis Punta Mita Resort, Grey Goose, Tequila Patron and Copa Airlines for the unforgettable culinary and sporting experience.

Golf Kitchen Punta Mita is now an annual addition to Punta Mita’s offerings. Save the date for next year’s Golf Kitchen Punta Mita scheduled for April 30th – May 3rd, 2020!

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