Bernhard Güth, a passionate chef, blends Mediterranean cuisine with Mexican spices at his acclaimed restaurant TRIO in Puerto Vallarta. Following a career in Europe and co-founding the iconic bistro "Jean Claude" in New York, his love for Latin cuisine brought him to Puerto Vallarta in 1994. With his wine distributor "Anfitrión de Mexico" and the support of his wife Lourdes, Bernhard continues to share his passion for good food and fine wine with the world.
He was trained at Café des Artistes in Puerto Vallarta before studying at the Gregoire Ferrandi culinary academy in Paris. He honed his skills at La Closerie de Lillas and returned to Puerto Vallarta to lead catering at the Four Seasons Hotel Punta Mita. He founded Personal Chef alongside childhood friend Josue Jimenez, and later opened ICU, known for its inventive Mexican cuisine.
Born in Puerto Vallarta, Chef Joel is the Chef and Co-owner of Tintoque. He showcases locally sourced ingredients, highlighting regional flavors. With experience in MICHELIN-starred restaurants globally, including the US, France, Japan, and Thailand, and as Creative Chef for Grupo Pangea, he brings a wealth of culinary expertise to his innovative cuisine at Tintoque in Puerto Vallarta.
A Mexican chef from Guadalajara, Jalisco, has made his mark in high-end restaurants across Mexico, including M Cocina Creativa, Tintoque and Lorea. Leading culinary operations in these establishments, as well as at the sibling restaurants Loma 42 in Tepic and Nuevo Nayarit, he demonstrates his passion for food, people, and music. His cuisine, based on exceptional techniques, highlights the authenticity of each ingredient, creating irresistible and visually appealing dishes.
Originally from Puerto Vallarta, Chef Salvador Carrillo is an expert in Mexican cuisine with over 20 years of experience. From the streets of his hometown to Dubai, he has stood out with concepts like HOLA and NIDO, blending Latin and Mediterranean flavors. Named nominee for Best Mediterranean Chef in the United Arab Emirates and winner in 2020, now, with La Tienda Grande in Ixtapa and NIDO in Dubai, he continues to share his culinary passion and push boundaries.
A talented chef from Guanajuato, Nicolás finds his culinary inspiration in nature and family traditions. With experience in teams led by renowned chefs like Enrique Olvera and Alejandro Ruiz, he now leads the Jardín Nebulosa restaurants in San Sebastián Del Oeste, Jalisco, and Casa Mezcales in Bahía de Banderas, Nayarit. His passion for cooking and environmental conservation has earned him recognition at gastronomic festivals and awards, including being named one of the top 250 restaurants in Mexico and receiving a prize for his innovative gastronomic experience in Madrid, Spain.
