Esperanza, An Auberge Resort, the Relais & Châteaux property overlooking the Sea of Cortez in Cabo San Lucas, has announced the appointment of Guillermo Gomez as Executive Chef and Octavio Muñoz as Director of Food and Beverage as part of the resort’s continued efforts to create dynamic dining experiences for guests. Gomez will oversee the culinary direction of the resort’s six restaurants, including the Cocina del Mar and new Pesca Ceviche Bar, and Muñoz will be responsible for managing the food and beverage operations throughout the resort.
“We are delighted to welcome Guillermo and Octavio to our Esperanza family,” said General Manager Marc Rodriguez. “Esperanza has a longstanding reputation as one of the top intimate oceanfront dining destinations in Cabo San Lucas, and we look forward to working with Guillermo and Octavio to elevate our culinary experience while staying true to the resort’s local sea-to-table dining philosophy.”
With more than 11 years in the industry, Gomez will oversee seasonal menus at Esperanza that highlight Baja’s local produce and purveyors. A native of Argentina and global traveler, Gomez’s cuisine will be reflective of his international experience in destinations including Argentina, Spain, France, Italy, Uruguay, Mexico and the U.S. where he held senior positions at notable hotels, resorts and restaurants and received his culinary training.
Prior to joining the team at Esperanza, Gomez was the Executive Chef at Verdura Golf & Spa Resort in Sciacca. Gomez has served as a special “Guest Chef” for international events, such as “Mexican Gastronomic Week” at the Hotel Ritz in Madrid, Spain and the 2008 and 2009 Food & Wine Festival in St. Michaels, Md. Gomez received his culinary education at Azafrán Gastronomy School in Córdoba, Agentina and Aiala: Karlos Arguiño’s Cooking School in Basque Country, Spain.
Muñoz brings more than a decade of experience at luxury hotels to Esperanza. He previously served in food & beverage leadership roles at Rosewood Hotels & Resorts in San Miguel de Allende and Mayakoba, Hilton Santo Domingo in the Dominican Republic and Four Seasons Resort in Costa Rica. Muñoz’ education and certification began at Centro Universitario México, and continued at the Waldorf School, CESSA Universidad and Cornell University.
Under the direction of Gomez and Muñoz, guests will enjoy new menus and culinary experiences throughout Esperanza’s six dining venues featuring traditional Mexican cuisine as well as international cuisines inspired by the resort team’s diverse culinary background, from Mediterranean to Italian to Argentinian.
- Cocina del Mar: The resort’s signature oceanfront fine dining restaurant will focus on fresh local seafood in a spectacular setting. Chef Gomez’ new contemporary menu is inspired by his Mediterranean background blended with culturally authentic cuisine from greater Mexico and will utilize local ingredients that highlight the exquisite variety of fresh fish and seafood from the Baja region in a simple presentation. Guests can look forward to new culinary events including prosecco wine dinners and simple innovative dishes such as seared scallops and chocolata clams topped with pipian sauce (a classic Mexican pumpkin seed sauce). Next to Cocina del Mar, a new tortilleria will make fresh corn tortillas.
- Pesca Ceviche Bar: Esperanza’s newest dining venue will unveil a new oysteria that offers fresh oysters and chocolata clams.
- Lounge Bar: The lively cantina will serve a variety of specialty cocktails, appetizers and dishes encouraging groups to gather, listen to live music, and enjoy tequila tastings and a cigar menu.
- La Terraza Americana: Esperanza’s American restaurant will provide comfort and healthy cuisine, including hamburgers, salads and quesadillas.
- La Palapa: Located at the resort’s private residence club, La Palapa will offer simple traditional Mexican comfort cuisine in a casual setting including seafood and carnitas
- Las Estrellas: Also located at the private residence club, Las Estrellas restaurant will offer a new modern Italian bistro concept.
Esperanza offers seasonal vegan, vegetarian and gluten-free dishes on its menus throughout the resort. Guests with special dietary restrictions will enjoy dishes such as vegan saffron quinoa risotto topped with shaved almonds, vegan enchiladas with freshly made tortillas and nopal fajitas made with grilled cactus paddle, bell peppers, onions, cilantro and serrano chilies.
Esperanza encompasses a 57-room resort, 60 privately owned villas, 36 private residences, a full-service spa and several signature dining outlets, located on the bluffs overlooking two private coves at Punta Ballena near Cabo San Lucas. The resort recently unveiled a comprehensive revitalization that featured completely transformed guest rooms, a revitalized Cocina del Mar restaurant and Lounge Bar, new Pesca ceviche bar, enhanced pool and terrace with new cozy lounge spaces and cabanas and refreshed spa and public spaces.
