Solaz Signature Suites showcases a distinctive collection of restaurants for culinary adventure seekers. Each restaurant offers a gateway to an unforgettable culinary experience with highly skilled executive chefs shaping an exclusive blend of flavors from land and sea. Whether it be a culinary journey celebrating the authentic cuisine of Mexico or Italy or a casual introduction to the world of artisan craft beers, our restaurants take full advantage of our oceanfront setting and beauty.
|
LA DERIVA CUCINA ITALIANAThe menu of Chef Patron Emanuele Olivero is inspired from a philosophy of tradition. In fact, the cuisine the chef serves has a long history passed down from generation to generation, which is why his objective is to preserve the authentic flavor of Italy with its northern influence. Each plate expresses tradition and innovation while offering the highest quality local flavors of Baja Californian products.
HOURS Dinner: 17:30 - 22:30 hrs Reserve Today ➜ |
|
EL CARDONA contemporary and eclectic Mexican restaurant, where meat is the king. Savor the taste of Mexico’s most famous regions with mouthwatering created dishes, pair with the best wine selection of Mexican wineries. A unique spot with a beautiful atmosphere, great service and unparalleled flavors, to create those unforgettable moments.
HOURS Breakfast: 07:00 - 11:30 hrs Dinner: 17:30 - 22:30 hrs Reserve Today ➜ |
|
ERIZO COCINA DE LA BAJAThe best selection of Baja’s world famous seafood cuisine, inspired by the people who made this Peninsula famous, is taken to the next level by adding our own twist to make what it is called the new regional cuisines of Baja. Oysters, stuffed clams, Ensenada tacos, octopus Mulegé, Puerto Nuevo lobster tacos, and many other creations from our chef using local ingredients.
HOURS Lunch 09:00 - 17:00 hrs |
|
OLAS ALTASWith a wide selection of craft beer from around the country, Olas Altas is the perfect place to start the afternoon or have a nice time watching the main sporting events tasting the snack menu prepared by our chef. If you are a beer or mezcal lover, in Olas Altas you can taste samplers guided by our bartender Mixologist. Located in Cañadas Shoppes is a must during your stay.
HOURS Bar: 13:00 - 23:00 hrs |
|
DELI DUNASFrom very early on you can enjoy an aromatic coffee at our Starbucks bar and accompany it with delicious freshly baked bakery at home. You will also find everything you need for light snacks, cheeses, snacks, cold meats, drinks and wine selection; in addition to thai rolled ice cream based on fresh fruit and dressings of your choice.
HOURS Service: 07:30 - 22:30 hrs |
|
CASCABELGather on Cascabel’s communal seating, either on the breezy terrace or near the vibrant show kitchen and artisanal cooking stations. The diversity of modern Mexican dishes from several regions is highlighted with garden-fresh ingredients.
HOURS Breakfast: 07:00 - 11:30 hrs |
|
AL PAIRO SEAFOOD MARKETTaking advantage of the complex’s beachfront location, skilled fishermen deliver the day’s catch to Al Pairo. Sustainable seafood is prepared in vivid presentations alongside organic produce from the nearby Miraflores and Todos Santos farms.
HOURS Dinner 17:00 - 23:00 hrs |
|
MAKOIn an al fresco poolside setting, Mako exemplifies Cabo cuisine with casual fare and cold libations. Seasonal options include power bowls, salads from local biodynamic farms, burritos, flatbreads, pizzas, sliders, dry-aged steaks, and live lobsters.
HOURS Lunch: 10:00 - 17:00 hrs Dinner: 17:00 - 22:00 hrs Bar: 10:00 - 23:00 hrs |
INTRODUCING OUR CHEFS
VOLKER ROMEIKE - EXECUTIVE CHEF
|
Born in Duisburg, Germany, he arrived in Los Cabos in the year 1995, already with a great career path, which started from the moment he was very young by helping his family in the kitchen. This took him to various destinations throughout Mexico and the United States, by visiting places such as Guadalajara, Puerto Vallarta, California, Puerto Rico and Hawaii, where he learned and perfected the culinary style of the Pacific Rim.
His professional career started as a kitchen assistant at Landhaus Spickermann. He has received various awards for being one of the world´s greatest chefs, granted by the American Academy of the Hospitality Sciences. He’s also been a member of the Chain de Rotisseur since 1999, Vatel Club Mexico since 2000, and he´s also an ex-member of the French Culinary Academy. During the long period of time that he’s been working in Baja, he has acquired a great deal of knowledge regarding the regional cuisine of Baja California Sur, turning Pitahayas Restaurant into one of the region’s top restaurants. Throughout his professional career, our distinguished Executive Chef Volker Romeike has been honored with different prizes, such as the Hyatt Management Sessions and Hyattrain Contest. And he’s also been named the Prized Employee of the Month at Hyatt Wilshire. It is also important to mention that he presented a cooking demonstration for Hyatt Regency Long Beach – 1987, which was aired in a local T.V. channel. He has also completed Sanitation Lessons in 1991 and 1993 and has received a renowned recognition for being a bronze medal winner at the Food Show in Puerto Rico. The American Academy of the Hospitality Sciences’ Five Star Diamond Award recognized him as one of the world’s greatest chefs in the year 2004, besides being a participant in the process of turning Pitahayas Restaurant into the winner of the Five Star Diamond Award for many consecutive years, starting from 1999 all the way to 2016. Throughout his extensive experience, we must also mention that Pitahayas Restaurant has received the prize for its category in the list of Mexico’s 100 Imperdibles in the years 2015 and 2017, as well as the Great Luxury Prize from 2016 to 2018, and is also the Winner of Los Cabos Culinary Experience in 2018. |
ROMMEL J. PÉREZ - EXECUTIVE SOUS CHEF
|
His career began in the year 1999 at the Presidente Intercontinental Los Cabos Resort in Baja California Sur; throughout his career path, he specialized in different gastronomy sectors, focusing in Mexican – International cuisine.
During his career as a personal Chef, he developed a special interest for French, Indian, Oriental and American cuisines, where he worked with various celebrities, hand in hand with other internationally renowned Chefs. Today we welcome him to his newest home, Solaz Signature Suites, where we’re convinced he will develop his talent even further, under the guidance of Executive Chef Volker Romeike, leading the team at Erizo Restaurant, which specializes in the emblematic dishes of La Baja, as well at El Cardón Restaurant, with a touch of the taste of Northern Mexico. |
EMANUELE OLIVERO - CHEF PATRÓN AT LA DERIVA RESTAURANT
|
Born on October 31, 1975 in Cuneo, a region of Piemonte, Italy
He began cooking for his family and he always felt a special attraction for the classic dishes and their old-fashion preparation, with the purpose of rescuing traditions, which was not a popular practice before. When it was time for him to choose his professional studies he didn’t hesitate to study gastronomy, where he saw the opportunity for him to go further into his passion and expand his knowledge regarding traditions. During his arrival to Los Cabos, over 16 years ago, he dedicated his time to discover the local dishes, as well as the ingredients and techniques and found a way to transfer them to the model that he used for his native cuisine, achieving to create unique and original dishes. His experience in Los Cabos began the moment when he met Chef Volker Romeike in January 1999 at Tomates Restaurant at the Sheraton Grand Hacienda del Mar. He now begins a new professional era with the amazing project of Solaz Signature Suites as Chef with an extensive professional experience. |
ESAÚ GUZMÁN URIÓSTEGUI - CHEF DE restaurante
|
Born on July 2, 1982 in a town called Cerro Alto in Teloloapan, Guerrero.
His academic background consists of attending CTUM High School in Los Cabos and graduating from the Culinary Academy Visión Gastronómica as an International Cuisine Chef. In the year 2000, when he was 17 years old, he immigrated to the state of Georgia in the United States, where his passion for cooking began in the Darden restaurant chain at Red Lobster, where he started from zero and went climbing up to better positions. Chef Guzmán worked at this restaurant chain for 9 years. During this time he managed to specialize in each of the areas until he became the line cook. He was also certified as a Professional Trainer for this company. Meanwhile, he also worked at Folks Southern Kithcen for 5 years, and in the year 2005, he also worked at Roasters Restaurant for a period of 4 years, where he was recognized as the Best Employee of the Year, several times. At the end of 2012, he arrived at Los Cabos, Baja California Sur with the purpose of continuing with his career. He worked at The Westin Hotel for 2 years along with Chef Manuel Perruyero. In the year 2014 he began working under the guidance of Chef Volker Romeike at Pitahayas Hacienda del Mar. In 2015, he began with our project called Solaz Signature Suites, with the position of Chef de partie, due to his valuable career path of over 15 years. |
LUIS ALBERTO VÁZQUEZ - PASTRY CHEF
|
Born in the state of Tlaxcala, he has earned the title of International Cuisine Chef from the Culinary Academy Visión Gastronómica, today known as Academy of Culinary Arts.
With over 22 years of experience, his interest in the world of bakery began at a very early age. He learned everything related to Italian cuisine through his mother and uncle. He worked at a bakery called “El Globo” in Mexico and a cake shop called “La Española”. He arrived in Los Cabos at the age of 19 and began working in the hotel/restaurant business. It was at the Sheraton Hacienda del Mar Hotel, specifically at Chef Volker Romeike´s Pitahayas Restaurant, where he was offered this opportunity. This was marked as the beginning of his signature creation of desserts as Pastry Chef. Nowadays, he’s the leader of patisserie at Solaz Los Cabos Resort. He was guided by the greatest chocolate-maker confectioners, some of them considered world top bakers, such as Jean Marie Abounie with the Corporate Cake-making Course, the Master Chocolatier Luis Robledo with the Chocolate Sculpture for Competitions Course, Bruno Couret and his Corporate Cake-making Course, Alejandro Lechuga form Caramell Boutique with his Course on Bakery Tendencies, Melissa Coppel with the Contemporary Chocolate and Confectionary Course and last, but not least, Javier Guillen from Cocoa Republic with the Restaurant Baking Course. On the other hand, he has also been invited to attend exclusive top-notch events, such as the Movie Festival and the launching of the Sirius wine. In 2014 he joined the St. Regis Hotel in Mexico as part of a special training with the Master Chocolatier, Aarón Santana and the Executive Chef Guy, Santoro. He also had the opportunity to live an unforgettable experience with the Roca brothers (the number one in the world of restaurants, Casser de Roca) at the Millesime Studio in the same hotel, this becoming the best experience throughout his culinary career. "Baking for me is more than a job or a lab, I’ve always considered it to be my center of high entertainment." |
