Nation’s Renowned Chefs Will Gather For Capella Pedregal Food and Wine Festival, July 10-14 For Sun, Fun and Fine Eating
Intimate four day festival features the following culinary masters:
- Chef Kent Rathbun (Abacus)-Dallas
- Chef Dean Fearing (Fearing’s)-Dallas
- Chef Tim Hollingsworth (French Laundry)-California
- Chef Philippe Schmit (Philippe Restaurant)-Houston
- Executive Chef Yvan Mucharraz & Chef Lauren Sung Wong Tee (Capella Pedregal)-Cabo
Cabo San Lucas’ premier luxury resort, Capella Pedregal, is proud to announce the master chefs participating in its Food and Wine Festival, A Taste of Capella, an epicurean adventure defined by relaxed elegance and innovative cuisine, from July 10-14, 2013. The intimate second annual event curated by accomplished Food and Beverage Director, Marco Bustamante offers four days of interactive and delicious programming limited to 120 participants. For more information or to book tickets to the 2013 Food and Wine Festival, please visit: www.capellahotels.com/cabosanlucas/foodandwine/.
Capella Pedregal is dedicated to presenting an all-star lineup to its second annual festival, and has added three premier culinary trailblazers from the U.S. including returning toque, Chef Kent Rathbun of Dallas’ five star Abacus restaurant; Chef Dean Fearing of Dallas’ renowned Fearing’s restaurant; Chef Philippe Schmit of Houston’s popular Philippe Restaurant; and Chef Tim Hollingsworth current Chef de Cuisine at Thomas Keller’s French Laundry in Napa Valley. Capella Pedregal’s own Food and Beverage Director and trained chef, Marco Bustamante, and the resort’s newly appointed Executive Chef Yvan Mucharraz and master sommeliers round out the talented roster. Remarkably, this Festival also features three talented chefs who have worked with legendary Chef Thomas Keller of Per Se and French Laundry, namely Tim Hollingsworth, Marco Bustamante and Yvan Mucharraz.
The Food and Wine Festival package offers guests four days of meaningful interaction, sampling exquisite cuisine and taking part in educational gastronomical experiences at the award-winning 96 room and suite luxury resort in Cabo San Lucas. Activities include chef led cooking demonstrations; wine and cheese tastings; beach barbeques with master chef-prepared food stations; five-course dinner (each course expertly prepared by a different chef), a celebratory after-party and more.
“The size of our festival creates a very intimate setting, allowing each of the guests to spend one-on-one time with the chefs while savoring incredible dishes and some of the best wines in the world, all under the beautiful backdrop of the Pedregal Mountain and the Pacific Ocean” said John Volponi, Capella Pedregal’s General Manager. “The Food and Wine Festival provides an unparalleled setting which is elegant and intimate, allowing for effortless interactions with North America’s top culinary talent and to gain an insight into the mind of a chef.”
In 1997, Chef Kent Rathbun opened his first restaurant Abacus in Dallas, Texas, which went on to receive numerous accolades. With this five-star restaurant exceeding expectations, Rathbun opened his second concept, Jasper’s, which boasts three locations in Texas – Plano, The Woodlands, and Austin –focusing on the best of America’s regional cuisine. Now Chef Rathbun’s third restaurant concept, Rathbun’s Blue Plate Kitchen, has created buzz as the new Mecca of casual, affordable cuisine in Dallas. www.kentrathbun.com.
The creator of Fearing’s Restaurant and its “Elevated American Cuisine – Bold Flavors, No Borders,” Chef/Partner Dean Fearing has developed one of the hottest dining concepts in the country. Named “Restaurant of the Year” and “Table of the Year” by Esquire Magazine, No. 1 in Hotel Dining in the U.S. by the prestigious Zagat Survey, and nominated by the James Beard Foundation for Best New Restaurant, Fearing’s has received countless accolades. Chef Fearing has been recognized as a “Pioneer of American Cuisine” by The Culinary Institute of America and presented with the Silver Spoon Award for sterling performance by Food Arts. www.fearingsrestaurant.com.
Chef Philippe Schmit, chef and owner of Philippe Restaurant in Houston, Texas is regarded as one of the city’s most innovative and talented chefs ever-since his arrival in 2004. Born and raised in Roanne, Frace near Lyon, he trained at three of Paris’s most respected Michelin 2-Star restaurants — Le Carre des Feuillants, Pavillon Elysee Lenotre and Restaurant Jacques Cagna — in addition to extensive training in Holland and England. In 1990 he set sail for New York and ignited his stateside career with lightning speed, becoming Sous Chef at the internationally respected Le Bernadin and later as Chef de Cuisine at Park Bistro. In 1994 he became Executive Chef at the ever-popular New York brasserie La Goulue and then Executive Chef at Orsay, which took the New York restaurant scene by storm in 2000.
Chef Tim Hollingsworth joined French Laundry at the tender age of 21 spending 12 years thus far at Thomas Keller’s renowned restaurant and is the establishment’s current Chef de Cuisine. Hollingsworth received the 2010 James Beard Rising Star Chef of the Year Award, and also won the 2008 Bocuse d’Or USA semi-finals, one of the most prestigious food events in the world. The self-taught chef is a California native and enjoys using the bounty of the agricultural state in his creations. www.frenchlaundry.com.
Capella Pedregal’s Food and Beverage Director, Marco Bustamante brings his fine dining expertise in five diamond and Michelin-rated establishments to Capella Pedregal. Bustamante’s previous experience includes working at theThe Russian Tea Room in New York; Victor’s, the Ritz Carlton New Orleans’ AAA rated five-diamond dining establishment; as well as Thomas Keller’s Per Se in New York. In 2004, he began his tenure with the West Paces Hotel Group, parent company of Capella Hotels and Resorts and joined Capella Pedregal as Executive Chef upon its opening in 2009. Marco was appointed Director of Food and Beverage in 2012 with responsibilities for overseeing both the culinary and front of house operations including organizing the popular Food and Wine Festival and selection of featured top chefs. www.capellapedregal.com.
The resort’s Executive Chef, Yvan Mucharraz has worked in some of the finest kitchens in the U.S. and Mexico. An alumi of French Laundry, Mucharraz spent time with Michelin-starred Chef Juan Mari Arzak, one of the great masters of New Basque cuisine, at his flagship restaurant Tezka in Mexico City. He also helmed Casa del Lago at the Rosewood Mayakoba in Riviera Maya from 2007 to 2010 before joining French Laundry. At the Capella Pedregal, Mucharraz oversees all of the property’s culinary operations including a 42-strong kitchen team, the resort’s signature fine dining establishment, Don Manuel’s, the stunning El Farallon, the Beach Club, Crudo’s, 24-hour in-room dining and banquets. www.capellapedregal.com.
Rounding out the culinary talent for the Food & Wine Festival is Capella Pedregal’s accomplished Pastry Chef, Lauren Sung Wong Tee. Trained in Singapore’s finest hotels, Chef Lauren’s dessert creations marry tradition with inspired whimsy and will be showcased throughout the events.
Information provided by Studio Communications