Chileno Bay in Los Cabos Announces Guest Chef Collaborations

Chileno Bay Resort & Residences, Auberge Resorts Collection, whose culinary experiences are helmed by Chef Yvan Mucharraz, has announced the debut of “Taste of Auberge: Baja Lab Kitchen at Chileno Bay,” a series of guest chef collaborations starting February 18, 2022. Chef Mucharraz invited Mexico and Latin America’s top chefs—including Virgilio Martinez of Lima's CENTRAL to prepare a special menu with local ingredients at signature restaurant COMAL for one night only.

The experience will be an encounter between culinary minds to interpret Baja’s bounty through a global and creative lens. Baja Lab Kitchen will occur monthly throughout COMAL’s fifth anniversary year, which will allow guests of the six-bedroom Brisa del Mar the chance to engage with the visiting chef for a private villa dinner. Each of the guest chefs will work closely with Baja purveyors to create new menu items exclusive to each one-night-only dinner event. The collaborative dishes will highlight the best of the local landscape while bringing other cultures to light.

The series kicks off with husband-and-wife chef team, Norma Listman and Saqib Keval, on February 18-19, 2022. The couple fuses one another’s heritage Mexican and Indian flavors at their CDMX restaurant, Masala y Maíz, and will bring their knowledge of the migration of spices, chilies, ingredients and cooking techniques between Mexico, South Asia and East Africa to Baja Lab Kitchen.

Peruvian chef and restaurateur Martínez will showcase his skills on May 6-7, 2022. Martínez has a philosophy and cooking style based on exploring everything there is “outside.” In 2013, he along with his sister, Malena, co-founded Mater Iniciativa as a research, interpretation and experimentation center for learning more about Peruvian ingredients in their place of origin. Guests who book the private villa dinner will encounter some of the most esteemed dishes from the Lima restaurant.

The series’ 2022 schedule includes the following, with additional chefs to be announced: Listman and Keval (Masala y Maíz, Mexico City), February 18-19; José Luis Hinostroza (ARCA, Tulum), David Castro and Maribel Aldaco (La Mari, Mexico City), March 17-18; Benito Molina (Manzanilla, Ensenada), Lele Cristóbal (Cafe San Juan, Buenos Aires), April 1-2; Martínez (CENTRAL, Lima), May 6-7; and Daniela Soto-Ines (World’s Best Female Chef by World’s 50 Best Restaurant Awards), December 3-4.

The second night of each guest chef debut offers villa guests the chance to indulge in a dinner for up to 12 people, prepared by Chef Yvan and the visiting chef. Guests can witness the exacting preparation involved behind the multi-course tasting menu in the villa’s kitchen, besides enjoying personal interaction with the chefs, who will share stories about each dish as they cook.

The year-long events will be held during COMAL’s anniversary year while introducing the resort’s newest restaurant, YAYA, which is set to debut in April 2022. A Spanish term of endearment for “grandmother,” YAYA will feature the comforts of traditional home cooking through a casual yet elevated experience.

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