June, 2016
The Signature Carolina Restaurant at St. Regis Punta Mita, honored consecutively since 2010 with the distinguished AAA Five Diamond Award, has embarked on a process of reinventing itself. Executive Chef Jose Meza now leads the veteran kitchen staff as they create and showcase innovative Mexican cuisine.
The soft-spoken young culinary genius exudes a passion for life, family, time-honoured recipes and fashioning an assortment of dishes that take you beyond Gourmet.
Chef Meza said, “The idea is to take flavors from my childhood in national classic recipes to a new place.” His approach and style are reinterpreting established dishes and at the same time redefining the future of Mexican gastronomy. The imaginative, visionary Chef Meza offers a menu emphasizing fresh seasonal ingredients. Carolina is a fine dining experience that focuses on delivering Mexican cuisine that is traditionally inspired, inventively original, creatively formulated and artistically presented.
An ambiance of understated elegance and engaging hospitality continues at Carolina. The unique contemporary interior design reflects a stylish and charming backdrop with high beams ceilings, wood floors, large glass windows, cocktail lounge, and indoor and outside terrace seating. The evolution of Carolina is evident in the cuisine while the decor retains a familiar beachside theme with splashes of color added to enhance the spirit of Mexico.
Chef Meza utilizes contemporary techniques and established methods to offer a new-age modern Mexican cuisine. The flavors are intoxicating, ingenious and fascinating fusions from locally sourced ingredients: perfectly ripened fruits and vegetables, fresh seafood, meats and spices.
Meet some of the Carolina team: You’ll find yourself surrounded by a pleasant group of talented hospitality professionals who know food and understand discriminating diners. Their collective contributions combined to prepare and present delicious cuisine and impeccable service in a luxurious and comfortable atmosphere.
Chef Meza’s interest in cooking began in his grandmother’s Mexico City kitchen. His road to Punta Mita was paved with a degree in gastronomy from Mexico City’s CESSA University, training under extraordinary world-renowned chefs, and at Michelin star restaurants: at Martin Berastegui in Spaid and Noma in Denmark (San Pellegrino’s #1 restaurant in the world) under chefs Bart de Pooter and Rene Redzepi. The prodigy returned to Mexico City where he joined the kitchen team at the highly acclaimed Pujol.
With Chef Enrique Olvera as mentor, he developed a style using traditional ingredients, learned techniques, and mastered recipes that enhanced his adoration of Mexican cooking. S head chef, Meza opened Moxi, an Olvera restaurant in San Miguel de Allende (recently ranked #1 restaurant in Mexico and #3 in Latin America) before taking the helm at The St. Regis Punta Mita’s Carolina as maestro of gastronomy. The 25-year-old Chef Meza defies his years, demonstrating a depth of knowledge and understanding imbedded in a dazzling menu of signature dishes.
Restaurant Manager Abel Morales brings to Carolina an accomplished background of academic study and work at top level dining establishments. A Bachelor of Arts degree from Glion Institute of Higher Education in Bulle, Switzerland and a Masters of Business Economics from the University Anahauc del Norte in Mexico City, demonstrates a commitment to learning that continues on the job.
Abel’s skills and knowledge have been developed and refined through experiences in operations, food and beverage, revenue control and human relations at avant garde and innovative restaurants worldwide. His impressive portfolio includes positions at Chef Diego Hernandez’s Corozan de Tierra in Ensenada, Baja California (considered one of the 50 best Latin American restaurants in the world), Grupo Restaurantero EMA and Hotel La Alcobas in Mexico City, and at Sofitel Westlake in Hangzhou, China.
Waiter Cesar Estrada’s presence is immediately engaging. His easygoing demeanor revealed a genuinely sincere and gentle man whose relaxed manner and peaceful nature offered exceptional hospitality and good company. Cesar demonstrated an in-depth knowledge of the menu offerings: their ingredients, preparation, and presentation. In addition he is well-versed on wines and liquors, particularly the many top-shelf tequila selections at Carolina. The 28 year old Tepic native enjoys learning, not only to be better at a job he loves but also to provide a memorable guest experience.
Cesar completed a five-year college program in tourism at Autonomous University in Tepic, Mexico. His final year included cooking and food service internships in San Francisco, France, and San Miguel Allende.
