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Robb Report’s Culinary Masters

October 7-10, 2022

Join Robb Report and an incredible lineup of the culinary world’s Michelin-starred luminaries as we introduce our annual Culinary Masters experience to the paradise of
Waldorf Astoria Los Cabos Pedregal.

Escape to the Mexican coastline for an unforgettable weekend of gourmet dining experiences, exquisite wine pairings, intimate culinary classes, and a friendly golf tournament with your favorite chefs. All auction proceeds will benefit the Ment’or Foundation.

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FEATURED CULINARY MASTERS:

CHEF DANIEL BOULUD
CHEF DANIEL BOULUD
TWO MICHELIN STAR FRENCH CHEF AND RESTAURATEUR
Originally from Lyon, Chef Daniel Boulud is widely celebrated as one of America’s leading culinary authorities. Since arriving in New York City in 1982, he has continually evolved his cuisine and expanded his reach to properties across the U.S., as well as Toronto, Montreal, Dubai, Singapore, and The Bahamas. His culinary empire has brought him many accolades, yet his inspiration remains grounded in the rhythm of the seasons. From his flagship, DANIEL, to his properties across the globe, Boulud’s signature remains the contemporary appeal he brings to soulful dishes rooted in the French tradition.
CHEF JÉRÔME BOCUSE
CHEF JÉRÔME BOCUSE
EXECUTIVE VICE PRESIDENT, MENT’OR
Born in Lyon and residing in the United States, Chef Jérôme Bocuse is committed to developing and advancing the name “Bocuse” around the world. He is currently Chairman of the company, Pôl Development, which includes the Restaurants et Brasseries Bocuse in Lyon, Paris and Annecy, PB Developpement and Bocuse Original Comptoir (a casual street food concept). In addition, he is Chairman and CEO of Les Chefs de France restaurants in Epcot, Walt Disney World, as well as Chairman of the company ‘Les Produits Paul Bocuse,’ products which are trademarked “Made in France.”Bocuse also is responsible for developing the Paul Bocuse restaurants and brasseries in Japan as well as overseeing PB Conseil, a strategic service aiming to develop and preserve the brand ‘Paul Bocuse’. Committed to giving back to young culinary professionals, Bocuse is Chairman of the international culinary competition, The Bocuse d’Or, and co-founder of the Ment’or BKB Foundation (named after Chefs Daniel Boulud, Thomas Keller and Jérôme Bocuse) whose mission is to educate and inspire excellence in young American cooks by offering them unique educational opportunities, internships and access to culinary mentors.
CHEF OLIVER COUVIN
CHEF OLIVER COUVIN
CHEF DE CUISINE, RESTAURANT PAUL BOCUSE
A native of Lyon, France, Chef Olivier Couvin inherited a meticulous personality and a desire for perfection from his father. At 17, he began training in the catering world at Poligny, obtaining his qualifications with merit. Then military service called, and he opted to join the Parachute Regiment. Towards the end of his military service, he was invited to re-enlist as an officer but unfortunately, Couvin suffered an accident and had to decline. At home in Lyon, he took a position at the Col de Malval restaurant, rising to Head Chef there. In 2000, Couvin then joined the staff at L’Auberge du Pont de Collonges and entered the Meilleur Ouvrier de France (Best Craftsman in France) competition in 2007. He was to compete twice before winning the award in 2015. Chef Couvin is now Executive Chef at Collonges and speaks about his personal mission; to mentor new generations of Bocuse chefs with his culinary knowledge and to pass on the techniques that pay homage to traditional recipes.
CHEF PHILLIP TESSIER
CHEF PHILLIP TESSIER
AWARD WINNING NAPA VALLEY CHEF & AUTHOR
Philip Tessier is an award-winning chef, author, and coach. He is the chef/partner at PRESS Restaurant in St. Helena, California, an acclaimed restaurant known for its modern, refined American fare on par with the commanding caliber of Napa Valley wines in its cellar. Philip was the first American chef to ever place on the podium at the biennial Bocuse d’Or Competition in Lyon France. In 2017, he coached the U.S. Team to victory. He recounted this journey in his book Chasing Bocuse published in October that same year.
CHEF SUZANNE GOIN,
CHEF SUZANNE GOIN,
AWARD WINNING LOS ANGELES RESTAURATEUR AND AUTHOR
Suzanne Goin, a Los Angeles native, is an award-winning chef, author, and entrepreneur. Suzanne first received two coveted awards from the esteemed James Beard Foundation in May 2006 and in 2016 she was recognized by her peers as the best chef in the nation, winning Outstanding Chef of Year 2016 at the James Beard Foundation Awards. In 2017, Suzanne was inducted into the Foundation’s esteemed Who’s Who of American Food & Beverage in America. She became the 11th chef, and first woman in the United States to win the GAYOT.com Restaurateur of the Year 2019. Her cookbook Sunday Suppers at Lucques won Best Cookbook and her other book The A.O.C Cookbook received top honors in the Chefs and Restaurant categories .
CHEF TIMOTHY HOLLINGSWORTH
CHEF TIMOTHY HOLLINGSWORTH
AMERICAN CHEF AND AWARD-WINNING RESTAURATEUR
Chef Timothy Hollingsworth is an award-winning chef and restaurateur in Los Angeles. Hollingsworth started his career at The French Laundry where he worked for 13 years including four years as the Chef de Cuisine before opening Otium, a contemporary American restaurant in LA in 2015. Hollingsworth won the Rising Star Chef of the Year Award, presented by the James Beard Foundation, and won Netflix’s The Final Table, a global culinary competition series.
CHEF JUNIOR BORGES
CHEF JUNIOR BORGES
EXECUTIVE CHEF AT MERIDIAN & VP OF CULINARY AT THE VILLAGE IN DALLAS
Raised in Mimoso do Sul, a small town north of Rio de Janeiro, Junior Borges is Executive Chef at Meridian in Dallas — the groundbreaking, highly lauded modern Brazilian restaurant he opened last year. The first fine dining establishment in the United States to feature modern Brazilian cuisine, Meridian was named Restaurant of the Year by Eater Dallas and D Magazine, and hailed as one of the 10 Best New Restaurants in America by Robb Report. Star Chefs anointed Borges as the “Game Changer” among its 2021 Dallas-Fort Worth Rising Stars. Borges came of age as a chef in New York City, where he graduated from the French Culinary Institute and worked in some of the city’s best kitchens, including Diner and A Voce, before becoming executive chef at Amali. He splashed onto the scene in Dallas in 2014 as opening executive chef at Uchi — earning a rare 5-star review from The Dallas Morning News. Borges went on to lead the kitchens at FT33, the Joule Hotel and Mirador before opening Meridian.
Gustavo Pinet
Gustavo Pinet
Executive Chef
Gustavo Pinet has been Executive Chef of Waldorf Astoria Los Cabos Pedregal, the brand’s first resort in Mexico, since 2016 where he oversees all culinary operations for El Farallon, Don Manuel’s, The Beach Club, Crudo, weddings, and social events (including cooking classes), poolside dining and the resort’s in-room dining program.

THE CAUSE

Ment’or Foundation

Ment’or, founded by Chefs Daniel Boulud, Thomas Keller and Jérôme Bocuse, is a 501(c)3 nonprofit dedicated to educating and inspiring excellence in young culinary professionals and preserving the traditions and quality of cuisine in America. The foundation provides aspiring culinarians, from all backgrounds, more meaningful and unique educational opportunities, internships, and access to a Culinary Council of established mentors. Financial assistance is also offered for restaurants that need help with employee relief efforts. Donations from the silent and live auction will help ensure Ment’or can continue to grow its impact and offer increased opportunities for those that cannot access or afford them.

Ment’or Foundation

Ment’or, founded by Chefs Daniel Boulud, Thomas Keller and Jérôme Bocuse, is a 501(c)3 nonprofit dedicated to educating and inspiring excellence in young culinary professionals and preserving the traditions and quality of cuisine in America. The foundation provides aspiring culinarians, from all backgrounds, more meaningful and unique educational opportunities, internships, and access to a Culinary Council of established mentors. Financial assistance is also offered for restaurants that need help with employee relief efforts. Donations from the silent and live auction will help ensure Ment’or can continue to grow its impact and offer increased opportunities for those that cannot access or afford them.

Contact us

Reservations  (877) 273-0899
SJDWA.RES@waldorfastoria.com

 

 

 

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Escape to the Mexican coastline for an unforgettable weekend of gourmet dining experiences, exquisite wine pairings, intimate culinary classes, and a friendly golf tournament with your favorite chefs. All auction proceeds will benefit the Ment’or Foundation.

Culinary masters
Culinary Inquire
Culinary Masters

Join Robb Report and an incredible lineup of the culinary world’s Michelin-starred luminaries as we introduce our annual Culinary Masters experience to the paradise of Waldorf Astoria Los Cabos Pedregal. Escape to the Mexican coastline for an unforgettable weekend of gourmet dining experiences, exquisite wine pairings, intimate culinary classes, and a friendly golf tournament with your favorite chefs.

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