Born in Puerto Rico to French parents and educated in both France and Mexico, Chef Thierry Blouet has spent decades defining haute cuisine on Mexico’s Pacific coast. He masterfully bridges the classical rigor of French cooking with the vibrant flavors and ingredients of Mexico, creating a style that is at once elegant and deeply rooted in place. In 1990, he founded Café des Artistes in Puerto Vallarta, which quickly became the region’s most iconic fine dining destination — a legacy he has since expanded with Tuna Blanca in Punta Mita and Café des Artistes Los Cabos. His restaurants, united under the Grupo Café des Artistes banner, remain benchmarks of refined Mexican hospitality.

Chef Vanessa Blouet grew up surrounded by aromas and flavors in the kitchen of her father, legendary chef Thierry Blouet, developing an intuitive understanding of ingredients, technique, and the stories food can tell. She forged her own culinary identity by blending her French foundation with the soul of Mexican cuisine — a philosophy she brings to life at La Casa Restaurante, the intimate dining destination she created. There, her menus celebrate seasonal, locally sourced ingredients treated with precision and warmth, offering guests an experience that feels both personal and extraordinary. Vanessa is recognized today as one of the region’s most thoughtful and authentic culinary voices.

Chef Christopher Kostow is one of the most celebrated culinary talents in the United States, renowned for his ingredient-driven approach to contemporary American cuisine and his profound connection to the Napa Valley terroir. A Chicago native, he trained in acclaimed kitchens across France and the U.S. before becoming one of the youngest chefs ever to lead a three-Michelin-star restaurant as Executive Chef of The Restaurant at Meadowood. The recipient of the James Beard Award for Best Chef: West, he is also co-owner of The Charter Oak and other acclaimed culinary concepts in Napa Valley. His thoughtful, terroir-focused philosophy transforms the finest seasonal ingredients into dining experiences that honor the landscapes and people that inspire them.

Chef Sam Choy is a celebrated Hawaiian culinary icon whose passion for food, infectious personality, and deep respect for island traditions have made him a beloved figure in the global culinary community. Shaped by years of cooking alongside his parents, he developed exceptional creativity and a signature style he describes as “true Hawaiian heritage cooking” — a vibrant melting pot of the freshest ingredients drawn from every culture on the Hawaiian islands. Over three decades, his award-winning restaurants, cookbooks, and television appearances have earned him international recognition and a devoted following. Sam Choy’s aloha spirit, generosity, and culinary brilliance continue to inspire chefs and food lovers around the world.

Born in Oaxaca, Chef Héctor Leyva discovered his passion for cooking at an early age, drawing deeply from his pre-Hispanic Mexican roots while enriching his craft with culinary influences from France, Italy, and Asia. His approach honors the depth and diversity of Mexican culinary heritage, reinterpreting traditional flavors through a contemporary and innovative lens. He is the creative force behind two acclaimed restaurants: the vibrant Zacatela and the recently inaugurated Hoja Santa in Punta de Mita, both celebrated for their bold identity and commitment to quality. Widely recognized as one of the most influential chefs in the region, Héctor has earned numerous accolades that affirm his role in the evolution of modern Mexican cuisine.

Chef Federico Fernandez is the co-owner and culinary heart of Bianca, the restaurant he leads alongside business partner Gianni Vietina, which opened its flagship location in Los Angeles and has since expanded with two new outposts in Saudi Arabia. Inspired by childhood baking sessions with his mother, Federico studied at the International Buenos Aires Hotel & Restaurant School before honing his skills at renowned establishments including BiCE, Intercontinental, Hyatt, Marriott, and the Four Seasons, where he spent 20 years leading culinary teams across Uruguay, Argentina, Canada, and the United States. At Bianca, he reimagines the classic recipes of his upbringing through inventive seasonal touches, combining nostalgia with refined technique. His cooking is a celebration of memory, warmth, and the timeless joy of gathering around the table.

Chef Leslie Durso is the vibrant face of a modern plant-based movement that seamlessly blends style, sustainability, and exceptional flavor. A consulting chef for leading hotels and resorts worldwide, she currently serves as vegan chef for Four Seasons Resort Punta Mita and Four Seasons Resort The Biltmore in Santa Barbara — a role that earned her the title of Four Seasons Master Chef in 2019. A frequent television presence across Food Network, Discovery Channel, and Hallmark Channel, her work has also been featured in The New York Times, Glamour, Redbook, and CNN, among others. With sunny sophistication and extraordinary culinary talent, Leslie continues to champion the joy and vitality of mindful, plant-forward cuisine on the global stage.

Chef Rodrigo Cardenas was immersed in culinary traditions from an early age, honing his skills in high-quality banquets and regional Mexican cuisine under the guidance of his parents before pursuing formal education at Tecnológico de Monterrey. He further refined his craft with culinary training at the International Culinary Center in New York, working alongside top chefs at the Dinex Group and iconic restaurant Nicos. In 2022, he became executive chef at Don Artemio Mexican Heritage in Fort Worth, earning a James Beard Foundation nomination and placing the restaurant among the country’s most celebrated dining destinations. His cooking celebrates the depth and richness of Mexican culinary heritage with discipline, creativity, and an unwavering respect for quality.

Chef David Castro Hussong and Chef Maribel Aldaco are the acclaimed husband-and-wife duo behind Fauna, widely regarded as one of Mexico’s most celebrated dining destinations. Based in the Valle de Guadalupe, they have earned international recognition for their innovative approach to Baja cuisine, championing local ingredients, sustainability, and the region’s rich agricultural heritage. Together, they have transformed Fauna into a culinary benchmark, consistently appearing on prestigious rankings including Latin America’s 50 Best Restaurants and The World’s 50 Best Restaurants. Their collaborative style — defined by creativity, technique, and deep respect for the land — creates immersive dining experiences that showcase the evolving identity of Mexican gastronomy on the global stage.

Chef Fernando Trocca is a cornerstone of contemporary Argentine gastronomy, born in Buenos Aires and shaped by a lifelong devotion to honest, ingredient-driven cooking. He trained professionally under legendary figures including Francis Mallmann and Gato Dumas before refining his technique across Europe, building a culinary vision that bridges tradition and modernity. He is the founder of Sucre, one of Argentina’s most influential restaurants, and has led acclaimed culinary projects in London, New York, and Miami. His style fuses the bold flavors of his Argentine heritage with modern techniques, always centering on simplicity, quality, and the emotional resonance of food rooted in memory.

Chef Xavier Salomon is the Culinary Director of Montage International and Executive Chef of Montage Los Cabos, where he oversees all culinary operations across one of the world’s most prestigious luxury hotel collections. Born into a family with a Michelin-rated hotel and restaurant in Savoie, France, his passion for cuisine was inherited and refined from an early age through rigorous classical training. In 2004, he became the fourth member of his family to earn the title of Maître Cuisinier de France — one of the most esteemed honors in the French culinary tradition. His philosophy, “refined simplicity,” places local ingredients at the center of every dish, transforming exceptional produce into unforgettable dining experiences.