Luxury resort in Mexico debuts new executive chef

(An outside eating area with a canopy and seats around a bar)

The Resort at Pedregal in Cabo San Lucas, Mexico, welcomes Gustavo Pinet as its new executive chef. Pinet brings his culinary prowess in Mexican fine-dining and international techniques to The Resort at Pedregal’s culinary program, including its four premier culinary destinations. He is also responsible for menu development, staff training, supervising culinary presentations and ensuring exceptional experiences for all guests of the premier luxury resort.

“Chef Gustavo Pinet was carefully selected as The Resort at Pedregal’s new Executive Chef due to his extensive experience working in notable international restaurants and luxury properties, in addition to as his proven leadership skills,” said Fernando Flores, general manager at The Resort at Pedregal. “As the ultimate destination in Cabo’s dining scene, The Resort at Pedregal needs a strong leader and his meticulous approach to exceptional dining will continue to enhance The Resort at Pedregal’s legacy.”

Pinet brings with him more than 15 years of culinary experience in some of the world’s finest restaurants and luxury resorts, including his most recent position as executive sous chef at Las Ventanas al Paraiso, A Rosewood Resort in Cabo, where he oversaw the cuisine at the resort’s four dining venues over his four-year tenure. Prior to his time at Las Ventanas, he served as executive chef at Guadalajara Country Club, and before that was sous chef at Rosewood Mayakoba and Paraiso de la Bonita Resort & Thalasso, both in the Riviera Maya, Mexico. Pinet began his career in Mexico City at Restaurante Au Pied de Cochon before joining Restaurant L’Olivier and becoming head chef at Garibaldis in Edinburgh, Scotland.

As a native of Mexico City, Pinet’s culinary journey began in his grandmother’s kitchen where he would watch her cook his favorite meals. His curiosity and love of food led him to pursue his formal training at the Universiy Claustro de Sor Juana. Pinet’s cooking style incorporates influences and flavors from throughout Mexico, complemented with classic techniques and influences from his international experience. Outside of the kitchen, he is an avid cyclist and enjoys riding ATVs, playing soccer and sharing meals with friends and family.

The Resort at Pedregal’s four premier culinary venues include the signature restaurant Don Manuel’s, featuring authentic Mexican cuisine using modern interpretations of old world techniques; the sought-after seafood restaurant El Farallon, offering the best selection of local catch; casual seafood restaurant Crudo, featuring ceviche, a selection of sashimi style dishes and Mexican inspired sushi; and the Beach Club, featuring delectable sandwiches, salads and light snacks. Guests are also invited to indulge in the new Champagne Terrace, offering an unforgettable Cliffside experience at the entrance of El Farallon. The Champagne Terrace invites guests to enjoy a selection of up to 20 different champagnes by the glass, offering unique curated pairings with exotic salts sourced from around the world.