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Punta Mita Golf Kitchen 2019 – Meet the Chefs Part 2


From April 25th – 28th  Punta Mita will welcome amazing guest chefs from some of the most prestigious Golf Clubs and Resorts in the USA and Latin America. They are coming to participate on this new culinary tradition in paradise: the Punta Mita Golf Kitchen 2019.

In the next couple of weeks will be sharing with you a series of articles showcasing the Special Guests and details about the second edition of the Golf Kitchen Punta Mita! In this third article, we want you to meet the rest of the fabulous chefs who will be joining host Chef Pato Pérsico, Punta Mita’s own Executive, offering an incredible gourmet experience!

Ricky Motta

Executive Chef Garzon Club, Uruguay

icki Motta was born in Mendoza, Argentina. At 18 he began studying at a culinary school in Mendoza and started working in kitchens almost at the same time. At the young age of 21, Ricki opened his first restaurant (Resto-Bar) and then a second (Grill Restaurant) the following year. After four years, he chose to take on new challenges.

Ricki traveled extensively to Europe, spending much time in France and Amsterdam. After several years abroad he returned to Mendoza and began working for Korean chef at a winery. After 12 months he worked his first summer in Punta del Este, Uruguay. The following summer he took a stage position at “Seven Fires” Restaurant owned by renowned Chef Francis Mallmann in the Uco Valley, Mendoza, Argentina. Upon completion of his stage at “Seven Fires” Francis offered Ricki the Executive Chef position in a new restaurant at Bodega Garzón, Uruguay.

Ricki has been the Executive Chef at Bodega Garzón and The Garzón Club under the assessment of his ambassador Francis Mallmann since October 2015. Ricki belongs to the large, elite team of cooks that Francis Mallmann brings to cater upscale events globally.

Jose Carles Fabregas

Owner, Downtown Boquerón By Chef Jose Carles

Jose Carles Fabregas joined the Golf Kitchen family in 2012.

Jose was discovered selling burgers in Puerto Rico by Stanley and Charlie Pasarell, two American tennis players from the 1960’s. Stanley and Charlie had developed Royal Isabela Golf Resort in Isabela, Puerto Rico and were big fans of Jose’s burger recipes. They did not have a kitchen at the club at the time and invited Jose to make his burgers at the golf course. When the kitchen was complete in 2009, he became the sous chef and when the executive chef left Jose took on the role in 2011 until Hurricane Maria devastated Puerto Rico and Royal Isabela in 2017.

Golf Kitchen’s Editor in Chief, Diana DeLucia located Jose and family after several weeks of calls and social media searches. She received a call from Jose while at the Gary Player Invitational at GlenArbor Golf Club in New York and immediately called upon the Golf Kitchen family of private golf club chefs to see if they had any work for him on the mainland. Executive Chef Doug Blair and Kiawah Island Club hired Jose immediately, and within a week he was working and living at Kiawah.

Jose has since moved back to Puerto Rico and opened a farm and ocean to table restaurant – DownTown Boquerón by Chef Jose Carles and is also a senior recruiter for Kiawah Island Club who have invested in hiring over 30 culinary staff from the island.

Jose is also a great golfer in his own right and at one time was playing on the tour for Puerto Rico.

Pato Pérsico

Executive Chef Punta Mita

Originally from Argentina, “Pato” began his passion for cooking in 1992 when he joined the Las Leñas Ski Resort’s Due Restaurant in the city of Mendoza. He has worked in renowned restaurants in France, Italy and more recently in his own restaurant, LatitudN in Palma de Mallorca, Spain. Currently, in Punta Mita, this chef is behind the creation of the notoriously Mediterranean menu offered at Kupuri Restaurant. He is also the Executive Chef of Punta Mita Beach Club.

Marcelo Pereyra

Coronel Pringles Restaurant Owner, Argentina

Born in La Cumbre, Córdoba, Argentina he began his career when he was a teenager at Las Leñas Ski Resort in Mendoza. A few years later he moved to Buenos Aires to work at Bice Ristorante Buenos Aires, one of the best italian restaurants of the culinary history, where he
developed great knowhow which launched him to travel all around working in Uruguay, Chile and Maine in United States.

A lover of golf since he was a child, now he combined his two passions, playing golf at the Pelota Club Coronel Pringles, Argentina and cooking in his own restaurant.

Damian Gilchrist

Executive Chef, Sankaty Head Golf Club, Nantucket, USA

Before recently joining the Sankaty Head Golf Club on Nantucket Island as the Executive Chef, Gilchrist led the brigade of the Ocean Reef Club in the Florida Keys for over 11 years. When this chef is not behind the stove, he can be found on the blue waters of the Atlantic or Caribbean Oceans.Gilchrist is a certified executive chef and sommelier who has earned over 25 gold and silver medals in international culinary salons throughout his career. Stay tuned shortly for Damian’s private pinot label wine brand that may be coming to a club near you. Gilchrist attended the Culinary Institute of America at Greystoke and is a graduate of the Delgado Culinary Institute in New Orleans.

Yasuo Asai

Asai Kaseiki Cuisine

orn in Japan and as a constant traveler, Chef Yasuo Asai discovered his love for food as a student, so at the age of 23 he decided to travel to New York because he longed to “know another world”.

He visited restaurants in the Big Apple and began working as a kitchen assistant in a Japanese restaurant, where he learned to prepare food from his native Japan but with a more western style. Later he traveled to Santiago de Chile to work in the Hyatt hotel chain. There, under the instruction of Chef Orita, he learned more administrative aspects of how to run a restaurant.

Later he traveled to Brazil to work in Japanese restaurants of the hotel chain, returned to Japan for a season, and now finds himself residing in Mexico.

His first challenge was the restaurant Yoshimi -whose previous name was Benkay- and experiment with the Teppan Grill menu. After the purchase of the Nikko Mexico hotel in May 2012, the American hotel chain Hyatt Regency Mexico.

Now the chef Yasuo opens the doors of his own restaurant called “Asai Kaiseki Cuisine” where he offers authentic Japanese Kaiseki food with a touch of Mexican culture.

Jorge González

Executive Chef

With 13 years of experience with Four Seasons, Chef Jorge is a veteran of Punta Mita as he was the restaurant Chef here until 2012, before transferring to our sister property in Mexico City as Executive Sous Chef, where he was instrumental in the launch of their new restaurant concept Zanaya. Passionate about his culinary heritage, Jorge has developed a strong culinary craftsmanship which has taken him around the world as guest chef or task force to showcase his talent in Indonesia, Egypt, Spain, Nevis, Hong Kong, Russia, Costa Rica and USA.

Willing to challenge his potential with an opening, he joined Rosewood in 2016 in Puebla as opening Executive Chef to launch their new property. He and the property made a huge culinary statement in the city. Jorge is originally from Guadalajara, even if he does call Punta Mita home.

  For more information about Punta Mita Golf Kitchen please visit:

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