Chefs Recipes

Chef Fernando Pulido of Blanca Blue Restaurant & Lounge at Garza Blanca Preserve Resort & Spa in Puerto Vallarta, Jalisco, Mexico graciously shares a delicious taste of the restaurant with his recipe for Braised Short Ribs (Costilla De Res Cargada).

Chef Roberto Chávez Oviedo de River Café en Puerto Vallarta, Jalisco, México comparte gentilmente un delicioso sabor del restaurante con sus recetas para Tiradito de Pulpo, Pesca del Día, Camarones del Pacifico y Atún Quimixto.

Chef Roberto Chavéz Oviedo of the River Café  in Puerto Vallarta, Jalisco, Mexico shares his passion for cooking and creating an "experiencia única" (unique experience) for the restaurant’s guests. The River Café is owned by Evangeline Sánchez and her husband Margarito Larios, and managed by son Steven Larios Reynolds. Chef Roberto Chavéz Oviedo graciously shares a taste of the River Café with his reecipes for Octopus Tiradito, Fish of the Day, Pacific Shrimp, and Tuna Quimixto. Buen Provecho!

While we were in Puerto Vallarta, Jalisco, Mexico, we had a delicious lunch on the Sunset Terrace at Costa Sur Resort & Spa, located in the Zona Hotelera Sur (South Hotel Zone) section of the city, and asked Chef Alejandro Vega if he would share his delicious recipe for Seafood Ceviche Vallarta Style, which he graciously does. As they say in Mexico, Buon Provecho!

Entrevista e recetas por Chef Ejecutivo Vidal Mezela Noh de Sky Restaurante – Grand Miramar Puerto Vallarta, Jalisco, Mexico. Conocimos Chef Vidal Mezela Noh y tuvo la oportunidad de experimentar su cocina de inspiración durante un viaje a Puerto Vallarta, México a finales de abril 2014. Él comparte generosamente sus recetas para Atún Sellado Servido Con Salsa de Soya Dulce y Mar y Tierra acompañado con papa gratinada y espárragos con dos salsas, salsa de cuatro pimientos y salsa de…

Executive Chef Vidal Mezela Noh of Sky Restaurante at the Grand Miramar Puerto Vallarta, Jalisco, Mexico graciously shares his recipes for Tuna with Sweet Soy Sauce, and Surf & Turf accompanied with Au Gratin Potatoes and Asparagus with Two Sauces: Four Pepper Sauce and Roasted Garlic and Fennel Sauce. Buen Provecho!

Chef/Partner Frederic Kieffer of Artisan Restaurant, Tavern & Garden located at the Delamar Southport, a 44-room luxury boutique hotel in Southport, Connecticut shares a taste of "New England inspired cuisine influenced by the rhythm of the seasons and farmstead offering" with his recipe for the American, New England classic, Artisan Pot Roast.

Cooking with Chef André Soltner, Dean of The International Culinary Center, and former Chef-Owner of the legendary New York French restaurant, Lutèce during the 2014 New York Culinary Experience hosted by New York magazine culinary editor Gillian Duffy and International Culinary Center CEO and founder Dorothy Cann Hamilton was a most memorable culinary highpoint for me. Chef André Soltner graciously shares a delicious taste from the class with his recipe for Tartare de Saumon with Sauce Gribiche.

Head Sushi Chef Hiro Sawatari of the Japanese restaurant, Sen NYC, located in the Flatiron District of New York City shares a delicious taste of the restaurant with his recipe for his inspired recipe for Tuna Tartare.

Pastry Chef Laurie Jon Moran of Le Bernardin in New York taught a great class, Soufflés Not as Scary as You Think, which I attended during the New York Culinary Experience 2013 hosted by New York magazine and The International Culinary Center. Pastry Chef Laurie Jon Moran graciously shares his delicious recipes for Roquefort Cheese Soufflé, Grand Mariner Soufflé, Passion Fruit Soufflé, and Chocolate Soufflé.