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Introducing the Punta Mita Gourmet & Golf Chefs! – Part I: The Punta Mita Resorts’ Chefs


The Punta Mita Gourmet & Golf Classic congregates the 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 first 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 2014. In this edition we will feature our local Chefs from the Punta Mita Resorts who will be hosting the event and working in conjunction with guests chefs.

RamónRamón Bramasco
Four Seasons Resort Punta Mita

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.


Sylvain Desbois
Carolina Restaurant, The St. Regis Punta Mita Resort

Sylvain Desbois is executive chef at Carolina, The St. Regis Punta Mita Resort’s signature restaurant, where he is responsible for all aspects of food and beverage.  With more than 10 years of experience, Desbois most recently served as chef at Hotel Fiesta Americana Grand Coral Beach in Cancun, Mexico – recipient of the AAA Five Diamond Award.  From 2000 to 2004, he was chef de partie of the Michelin two-star Restaurant at Hotel Le Bristol in Paris, France.  Previously, he held a top culinary position at Bernard Louiseau’s La Côte d’Or, which earned three Michelin stars.  Desbois received his diploma from the Université Sainte-Anne School of Tourism in France.


Mickael Fournier
Pastry Chef, The St. Regis Punta Mita Resort

Chef Mickael Fournier attended the Lycée Jacques Coeur of Hospitality in Bourges, France. He has had the honor of participating in a vast array of both regional and national culinary events. Chef Fournier joined The St. Regis Punta Mita culinary team in 2011 as Head Pastry Chef.



Héctor Leyva
Aramara Restaurant, Four Seasons Punta Mita Resort

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 out different 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.


Alfredo Pérez
Carolina Restaurant, St. Regis Punta Mita Resort

Chef Alfredo Perez has come a long way since his days as a potato peeler in his grandmother’s kitchen. After cutting his teeth at 4 diamond AAA restaurant Gilbert’s in Wisconsin, he moved to Chicago under the guidance of Chef Bill Kim and later on at restaurant Takashi where he was given the opportunity as Sous Chef. You can now find him at The St. Regis Punta Mita Resort where he is taking Carolina to new heights as Head Chef of one of Mexico’s finest five diamond restaurants.


Philippe Piel
Executive Chef, Four Seasons Resort Punta Mita

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.


Jose Salas
Four Seasons Resort Punta Mita

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.

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