Page 118 - OCEAN BLUE - WINTER 2013

GOURMET

by: Sarah Gold
Photo by: LA76 Photography

DELICIOUS NEW HEIGHTS
FOR BAJA CUISINE

Capella Pedregal’s culinary dream team
brings high style to local flavors

For as long as anyone can remember, Baja has had all the makings of a great gastronomic destination: gorgeous

locally harvested produce, a rich sense of culinary tradition, and an array of regionally distinctive flavors and dishes.
But until recently, Baja’s unique cuisine was mainly appreciated by locals—and overlooked by pedigreed chefs.
In the past couple of years, however, a dramatic shift has been taking place—one that seeks to both celebrate and
elevate local cookery. Leading the movement are three culinary stars, who collectively helm the kitchens at Los
Cabos’s Capella Pedregal resort. Along with a deep appreciation for Baja’s food culture, this trio shares a level of
formidable epicurean expertise: Food and Beverage Director, Marco Bustamante, spent his formative years crea-
ting haute cuisine at, among other places, Thomas Keller’s Michelin-starred Per Se in New York City; Executive
Chef, Yvan Mucharraz, earned his stripes in the kitchens of The French Laundry in Napa, and L’Atelier de Joël
Robuchon in Paris; and Wine Director, Juán Carlos Flores Mazón, has twice been chosen to represent his home

country, Mexico, in the international World Sommelier Competition.

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