About Us
About Pueblo Bonito Oceanfront Resorts & Spas
From its very beginnings Pueblo Bonito has focused on providing excellence, for both fine dining and great food for the more casual moments. This high standard has earned the praise of travelers from all over the world. In 2007 Pueblo Bonito Sunset Beach received Condé Nast Traveler’s international designation as Best Hotel in Food in the Americas. In addition, our LaFrida and Fellini’s restaurants were named among the top restaurants in Mexico. What better place for a celebration of food and wine than Pueblo Bonito’s acclaimed resorts in Los Cabos, Mexico?
These are some of the chefs who will be offering you a memorable experience at the 2009 Cabo Wine and Food Festival. Pueblo Bonito is proud to showcase excellent chefs providing excellent food, each in their own creative niche.
Chef Shlow
Michael Schlow, executive chef and co-owner of Radius, Via Matta, Great Bay and Alta Strada, is recognized as one of the leading chefs in America. He has garnered numerous accolades throughout his career, including the James Beard Award of Excellence for Best Chef in the Northeast, Santé magazine's Chef of the Year, Food & Wine magazine's Best New Chefs and the Robert Mondavi Culinary Award of Excellence, given to only six chefs per year.
He has made numerous television appearances on network and cable food programs, including the Today Show, Good Morning America and the CBS Morning Show, and his presence is requested at some of the most prestigious culinary events including The Masters of Food and Wine in Carmel, CA, The World Culinary Summit in Dubai and the World Gourmet Summit in Singapore.
But perhaps his favorite accomplishment is having twice cooked dinner for Julia Child on her birthday. When you've cooked dinner for Julia Child, you know you've got game.
Chef Antonio de Livier
Talented Chef Antonio de Livier created an instant sensation at LaFrida Restaurant at Pueblo Bonito Sunset Beach with his elegantly innovative approach to Mexican cuisine, for which he received the Five Diamond Award by the American Academy of Hospitality Sciences. He then went on to garner more honors with his Italian fare at the stylish Fellini's Restaurant, and most recently at Palomas Casa Mexicana, with what he describes as home style Mexican food. De Livier is eclectically international in his approach to food and its preparation. He combines the best of local fish, seafood, meats and fresh organic vegetables and spices in his own artistically adventuresome recipes.
Born and educated in Mexico, De Livier speaks fluent Spanish, Portuguese and English. His passion for cooking took him to the U.S., where he worked with talented chefs in an international atmosphere. He was formerly with the acclaimed Great Bay Restaurant in Boston, which has lent an authentic Boston accent to his perfect command of English.
Chef Kata
Affectionately known as Chef Kata, Manuel Cataño Rivero is a native of Mexico City, where his childhood visits to the city's Japanese Club taught him to appreciate Japanese foods and culture. He graduated in Culinary Arts from Southern Anahuac University, where he studied French, Mexican, Mediterranean and Catalan cuisines. Early in his career he worked at Fouquet's de Paris at the Camino Real Hotel, Suntory Restaurant, Spicy Restaurant and the Nikko Hotel, all in Mexico City. He also studied at the Culinary Institute of America (CIA) in New York, where he decided to make Japanese cooking his life's work.
Chef Kata has won several national and international creative cooking competitions. He joined Pueblo Bonito in 2005 to create a sushi program, which gained immediate popularity, using only the best products imported from Japan and Los Cabos' sparkling fresh fish and seafood from the Pacific Ocean and Sea of Cortez. Kata also enjoys teaming with Pueblo Bonito's National Champion Sommelier Juan Carlos Flores to create inspired sake pairings with his inspired Japanese cuisine.
Champion Sommelier Juan Carlos Mazon
Juan Carlos Flores Mazon is executive sommelier, wine advisor and instructor for Pueblo Bonito, where he oversees the company’s wine collections, provides pairing recommendations to the restaurants, and conducts wine tastings for guests. In 2004, at the age of 27, Flores won the title of champion sommelier of Mexico, an honor earned in an intensive competition among the top sommeliers in the country. In 2005 he won the Five Star Diamond Award for best North American sommelier.
Flores speaks fluent English, Spanish and French. He studied French cuisine in Monte Carlo and served as a sommelier at the Hotel de Crillon in Paris, under the tutelage of France's 2001 sommelier champion. He subsequently studied in Nice, where he earned a French sommelier diploma and worked with internationally renowned Chef Alain Ducasse at Louis XV restaurant in Monte Carlo. He joined Pueblo Bonito Hotels & Resorts in 2002.