St. Regis Punta Mita, 2016
Chef Gabriel Kolofon brings to The St. Regis Punta Mita Resort an accomplished background of academic study and work at top level dining establishments.
Executive chef Gabriel Kolofon arrived in 2014 with a resume befitting the important and prestigious position at the st. Regis Punta Mita, a luxury resort known for its innovative Cuisine. He oversees the entire culinary team including 55 staff members at Carolina, Las Marietas, Seabreeze and marry me Thai restaurants, plus 22 additional personnel for guest functions and special events.
Chef Kolofon Was happy to share his story that brought him to the shores of Punta Mita as executive chef, but was also eager to get back to work. On a daily basis, he applies his skills and talents honed through the years. He has been described as “creating and presenting food with simple sophistication and utilizing local ingredients to create unique haute cuisine that blends the traditional with a contemporary Latin flare.”
Cooking was something Chef Kolofon has enjoyed since he was a boy living in his parents home. After earning a degree as an electrical mechanical technician and a short-lived job with his father’s business making and supplying dental hardware, he embraced his older brother’s encouragement to explore and do what he really wanted. A culinary diploma in his home country of Argentina soon followed from the BUE Trainers Institute, as did the study of Classic Spanish Cuisine at Oviedo Restaurant and classic French cuisine at Park Hyatt in Buenos Aires.
Chef Kolofon’s 14-year professional hospitality career incorporates a consummate lineup of chef experiences at upscale luxury properties in Mexico, Chicago, Telluride, and St Lucia. They include: Palapa Playa Mortes Tropical, a Mexican fusion fine dining restaurant in Puerto Vallarta; Westin and Rosewood Resorts in Los Cabos; Capella Telluride, Capella Group, Telluride, Colorado; Hotel 71, Capella Group, Chicago, Illinois; Villa del Arco, The Villa Group, Cabo San Lucas, Mexico; Capella St Lucia; and Capella Pedregal in Los Cabos.
Chef Kolofon doesn’t hesitate to roll up his sleeves and work cheerfully alongside team members in kitchens or wherever needed at the resort. He loves to eat as well as prepare authentic Mexican food at a beach palapa bar or a fine dining restaurant. His passion and creativity will no doubt continue to develop Innovative culinary ideas for implementation at the St. Regis Punta Mita Resort.
