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Four seasons Cabo Del Sol welcomes new culinary genius, Baltazar

Saturday, February 10, 2024

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Four Seasons Cabo

The Four Seasons Resort and Residences Cabo San Lucas at Cabo Del Sol, set to open its doors in early 2024 on the breathtaking southern coast of the Baja peninsula, proudly announces Miguel Baltazar as its Executive Chef. Bringing over a decade of culinary experience and having been a national finalist in Mexico’s prestigious “Chef of the Year” competition, Baltazar embodies a profound blend of international flair and local culinary prowess, enhancing the Resort’s array of dining options.

Richard Raab, the General Manager at the Four Seasons Resort and Residences Cabo San Lucas at Cabo Del Sol, expressed enthusiasm about Baltazar’s appointment, highlighting his vast culinary skills and dedication to crafting innovative dishes. Raab anticipates Baltazar’s influence will significantly enrich the Cabo San Lucas dining landscape with the Resort’s modern hacienda’s globally inspired cuisine.

The Resort is poised to introduce a contemporary hacienda-style complex, drawing inspiration from Mexico’s enchanting Pueblo Mágicos and offering mesmerizing views over the Sea of Cortez. It will provide guests a chance to delve into the allure of Cabo’s Golden Corridor, boasting three distinct dining venues for unique culinary adventures, alongside five bars and the Mercado, a focal point for culinary discovery. An array of epicurean experiences awaits guests, from hands-on workshops and tastings to exploratory off-site excursions, all designed to immerse them in the region’s rich culture.

Miguel Baltazar joins the Four Seasons from Etéreo, part of the Auberge Resorts Collection in Riviera Maya, where he led the culinary team. His illustrious career includes leadership roles at prestigious resorts such as Thompson Zihuatanejo and the Capella Hotel Group’s Hacienda Carretas in Queretaro, Mexico. He also served as executive sous chef at Esperanza Resort in Los Cabos, Amanyara Resort in Turks & Caicos, and Capella Hotel Group’s Ixtapa Resort.

Baltazar’s culinary passion was ignited in Morelia, Michoacán, through his grandmother Teresita, with whom he shared experiences making corn tortillas and visiting local markets. He refined his skills at the Culinary Institute of Mexico and the Lycée Hoteliére Paul Augier in France, blending his family’s heritage with traditional techniques to craft exquisite seafood dishes using fresh, farm-sourced ingredients.

At the Resort, Baltazar will direct all culinary operations, ensuring that the dining experiences reflect his commitment to quality and local sourcing. The international culinary lineup features Palmerio, offering Mediterranean flavors with a nod to the Baja Riviera, and Cayao, a collaboration with renowned chef-restaurateur Richard Sandoval, focusing on Nikkei cuisine with an emphasis on seafood. Baltazar’s dedication to sustainable practices shines through his role as an ambassador for Pesca Con Futuro, promoting responsible seafood consumption.

Additionally, Baltazar will lead the Resort’s three Mexican-inspired venues: Coraluz, offering Baja cuisine in a relaxed beachfront setting; Brisal, a laid-back poolside seafood bar; and the gourmet-deli Mercado, showcasing local products in a market-like atmosphere.

In this luxurious environment, Baltazar merges his passion for Mexican culinary traditions with a commitment to sustainability, promising an unparalleled dining experience in Cabo San Lucas.

Reflecting on his philosophy, Baltazar remarked, “I’ve always believed Mexico is the unparalleled location for cooking. For me, the heart of the world beats here, by the Sea of Cortez, where we celebrate ‘la buena vida’ through our culinary creations in our Modern Hacienda.”

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