Los Cabos
Through the
Lens of
Pedregal

Guest Fernanda Montiel, a renowned healer, and the resident Shaman at Waldorf Astoria Los Cabos Pedregal. Montiel has traveled from Playa del Carmen to bring ancient healing practices to life for you, honoring the history of Mexico and the ancestors who came before us

With over 15 years of experience in the wellness world, Irene Campaña first learned to love healing from her grandmother, a woman passionate about the powers of herbology and moon phases, both featured throughout Waldorf Astoria’s unique and integrated spa treatments.

Fresh, spirited, and inspired, Modu Seye is more than just a trainer, he’s a coach and passionate advocate for fitness as a way of life. Whether through rigorous boot camps, functional training, or personal training, he integrates movement with mindfulness and conscious eating, tailoring sessions to your individual goals and needs.

As a trainer and kinesiologist, Ulrike found yoga as a way to integrate her understanding of the body with the brain and whole-plant nutrition. She has traveled the world as a guide, sharing her belief in a healthier, more conscious way of living.

As General Manager of Waldorf Astoria Los Cabos Pedregal, Fernando Flores brings over 20 years of hospitality experience to the award-winning property. In his role, Flores is responsible for continuing the success of the prestigious resort while cultivating both domestic and international relationships with guests, colleagues, and owners. From achieving financial results and implementation of capital expense projects and focusing on maintaining an efficient and profitable function of the day-to-day operations on property, to providing exceptional guest service and satisfaction property-wide, Flores has made an impact at the resort for over a decade.

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.

Helming from Mexico City with more than 15 years of hospitality and cocktail experience in the luxury space, David Hernandez brings a global perspective to culinary-inspired cocktails while spotlighting local flavors and ingredients.

With over a decade of global and regional experience, Isaac Novoa oversees the hotel’s concepts alongside food and beverage programs including the award-winning El Farallon and signature restaurant Don Manuel’s. Throughout his tenure, Novoa has proven his ability to lead five-star luxury hotels while simultaneously focusing on revenue, growth, concept improvement, employee development, creativity, personalized service, and cost control.

As Rooms Director, Libia Ronco oversees the various departments responsible for maintaining guest rooms, from housekeeping to concierge services. Throughout her more than 20-year hospitality career, Ronco is one of the resort’s longest standing employees, having previously worked at several luxury properties including The Ritz-Carlton Cancun, Jamaica.

Chef Manuel Huerta has been with Waldorf Astoria Los Cabos Pedregal working in all culinary operations for over seven years and was recently appointed to Chef De Cuisine at the property’s Don Manuel restaurant. Born and raised in Guanajuato Mexico, Chef Huerta brings influences from León and his previous culinary experience at Grand Velas Riviera Maya to Don Manuel’s eclectic and seasonal menu.

Chef Miriam Jimenez has been with Waldorf Astoria Los Cabos Pedregal for over five years as Chef de Cuisine at the property’s fine dining cliffside restaurant, El Farallon. Born and raised in Mexico City, Chef Jimenez discovered her passion for culinary at a young age cooking with her mother in the kitchen while taking in all the aromas, textures, and flavors of the locally sourced ingredients. With over 18 years of culinary experience, including her time at Rosewood Mayakoba, Chef Jimenez pulls inspiration for the ocean-to-table cuisine at El Farallon from her travels, culinary education, and influences from Mexico City.