CHEFS WOW ON THE COURSE AND IN THE KITCHEN AT GOLF KITCHEN PUNTA MITA

Top left: Winners of the Golf Kitchen Golf Cup, Ricardo Trueba Jr, eleven-year-old sensation and his father Ricardo Trueba, with Diana DeLucia. Top right: Winner of the Golf Kitchen Chef Challenge, Jose Carles Fabregas and his wife and partner Magda Toro CPA. Bottom: Golf Kitchen Punta Mita featured guest chefs from some of the most prestigious international golf clubs and resorts and a two-day golf tournament on Punta Mita’s two Jack Nicklaus Signature Golf courses, both ranked among Golf Digest’s “Top 100 World’s Greatest Courses.” Images by Pedro Arias, Ulises L. Guerrero and Favia Cruz Mercado.

​PUNTA MITA, MEXICO (May 5, 2019) Golf Kitchen’s Diana DeLucia and Punta Mita developer DINE, collaborated again to host the latest edition of Golf Kitchen Punta Mita April 25th–28th. The four-day special event created a unique experience for golfers and foodies alike. Members and guests were delighted to meet, dine and golf with private golf and country club chefs from the United States, Uruguay, Argentina and Mexico.

“The second edition was a hit from start to finish with a great crowd of locals and visitors creating many memorable moments and flavors on the golf courses and off,” said Carl Emberson, Director of Marketing and Operations at Punta Mita.

Pato Pérsico, Punta Mita’s Beach Clubs’ Executive Chef, welcomed guest and resident chefs from some of the most prestigious golf clubs and resorts in the world who shared their culinary skills at this unique event. They included:

• Anthony Giacoponello, Executive Chef, Sebonack GC, Southampton, NY, US
• Joseph Klages, Executive Sous Chef,Sebonack GC, Southampton, NY, US
• Michael Ruggiero, Executive Chef, Glenarbor Golf CC,Bedford, NY, US
• Tony Villanueva, Executive Chef, Edgewood CC, River Vale, NJ, US
• Ricky Motta, Executive Chef, The Garzon Club, Uruguay
• Doug Blair, Executive Chef, Cassique at Kiawah Island Club, SC, US
• Damian Gilchrist, Executive Chef, Sankaty Head GC, Nantucket, MA, US
• Lalo Palazuelos, Executive Chef, Club de Golf Bosque Real, Mexico
• Yasuo Asai, Executive Chef at Asai Kaiseki Cuisine, Mexico
• Marcelo Pereyra, Executive Chef at Coronel Pringles Restaurant, Argentina
• Jose Carles Fabregas, Executive ChefOwner, Downtown Boquerón Puerto Rico
• Jorge Gonzalez, Executive Chef, Four Seasons, Punta Mita, Mexico
• Alicia Barajas, Executive Chef, Tail of the Whale, Punta Mita, Mexico
• Gastón Yelicich, Executive Chef, Cantegrill CC, owner Cuatro Mares, Uruguay

The opening Cuisine of the Americas dinner at the recently relaunched Pacifico Beach Club provided a beautiful setting. Audible sighs marked the moment a brilliant sun slipped slowly into the sea. Off the chart stations presented by chefs Michael Ruggiero, Joseph Klages, Damian Gilchrist and Doug Blair took center stage.  Mixologists’ cocktails and live music added to the festivities making for fun and an upbeat eventing.

​The following day, Bahia was a resplendent field of play for the first round, a scramble format of a two-day tournament for 38 two–player teams competing for the overall Golf Kitchen Cup. Views of the Pacific Ocean and Banderas Bay escorted players along the undulating terrain and meandering routing. A luncheon was prepared and served by Tony Villanueva, Ricki Motta, Jose Carles and Yasuo Asai along with Chefs Jorge Gonzalez, Alicia Barajas and their Four Seasons team.  

Guests enjoyed one of three sensational melt-in-your-mouth dinners that evening at their choice at one of three Punta Mita beach club restaurants that evening:

• Sufito, on-the-water at Sufi Ocean Club,with Executive Chef Gastón Yelicich
• Carolina,at Regis Resort, restaurant with Executive Chef Anthony Giacoponello
• Pacifico Beach Club, withExecutive Chef Lalo Palazuelos

The second day of the tournament, a best ball format was contested on Pacifico, a course best known for “The Tail of the Whale”,the world’s only natural ocean island green. Congratulations to the winning team: Ricardo Trueba and son, eleven-year-old sensation Ricardo Trueba Jr.who played off the men’s tees and astounded all. Following the tournament, golf awards were presented and a delicious luncheon at the 18thhole prepared by Michael Ruggiero, Damian Gilchrist, Anthony Giacoponello, Doug Blair and Marcelo Pereyra along with Chefs Jorge Gonzalez, Alicia Barajas and their Four Seasons team was offered.

The closing gala was celebrated at the Kupuri Beach Club, where guests took a culinary tour of the regions and styles of guest chefs Anthony Giacoponello, Tony Villanueva, Yasuo Asai, and Pato Pérsico created an extraordinary 4-course menu. A silent and live auction sponsored by GrandStand Sports raised funds for Peace & Fundacion Punta de Mita.

The wrap-up Sunday brunch of this splendiferous second annual 2019 edition of Golf Kitchen Punta Mita took place at Kupuri Beach Club. Host chef, Pato Pérsico, and guest chefs Lalo Palazuelos Ricki Motta, Gaston Yelicich and Marcelo Pereyra placed the closing exclamation on this remarkable event, a perfect finish to a fantastic weekend in Mexico’s premier luxury resort destination.

An enormous thank you to our sponsors Riviera Nayarit Visitors and Convention Bureau, St Regis Punta Mita Resort, Grey Goose, Tequila Patron and Copa Airlines. Golf Kitchen Punta Mitais now an annual addition to Punta Mita’s offerings.


MEDIA CONTACTS:
Golf Kitchen
Diana DeLucia
CEO
[email protected] Tel: 860-406-1782