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.”
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 USA, 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:
The second annual Golf Kitchen Punta Mita event, a spectacular food and golf extravaganza kicked off April 25 with eleven guest chefs teeing it up in a four–hole shoot-out elimination competition. After some outstanding shots, Executive Chef Jose Carles Fabregas of Downtown Boquerón bested Marcelo Pereyra on the final hole to claim first place and Golf Kitchen's Chef's Cup. The comaraderie percolated during the play served as a harbinger of some stellar cooperative kitchen gastronomy to come.
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.
“What an incredible four days at this year’s Golf Kitchen Punta Mita. The camaraderie that is developing with all of the chefs, members and guests is very rewarding to witness. I’m very proud of every chef and sous chef for creating such a lavish selection of culinary delights,” said Diana DeLucia, Golf Kitchen.
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 St. Regis Resort, restaurant with Executive Chef Anthony Giacoponello
· Pacifico Beach Club, with Executive 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 18th hole 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 Mita is now an annual addition to Punta Mita’s offerings. Save the date for next year’s Golf Kitchen Punta Mita scheduled for April 30–May 3, 2020. firstname.lastname@example.org
About Punta Mita
Punta Mita is an ultra-luxurious, 1,500-acre resort and residential community situated in the Riviera Nayarit, north of Puerto Vallarta. It lies on a private spear-shaped peninsula surrounded by white sand beaches, Pacific Ocean waters and lush tropical flora. Punta Mita is home to private villas and residences, two 5-Diamond rated Resorts (The St. Regis Punta Mita Resort and Four Seasons Resort Punta Mita), a PBI Tennis Center, four unique resident’s beach clubs, and two Jack Nicklaus Signature Championship Golf Courses Pacifico and Bahia. www.puntamita.com
DINE, Mexico’s premier real estate development company, is the owner and developer of Punta Mita. DINE’s real estate portfolio includes commercial, residential and master planned communities throughout Mexico. DINE was founded in 1978 to serve the most affluent sectors in Mexico, establishing unprecedented design quality in residential, commercial, leisure and corporate real estate development. www.dine.com.mx
About Golf Kitchen The Golf Kitchen concept was initially born at a meeting at Sebonack Golf Club in Southampton in 2010. With some solid ideas, Diana DeLucia created her first book and proof of concept titled Golf Club World, Behind the Gates which published in 2013. The recipes and culinary stories proved to be very popular, and thus the Golf Kitchen book concept was realized. DeLucia traveled the USA and the world to uncover some of the most exceptional Private Golf and Country Club and Resort teams.
The first Golf Kitchen book was launched at Winged Foot Golf Club in Mamaroneck, New York and hosted by Executive Chef Rhy Waddington and a star-studded line up of Private Golf and Country Club Chefs from the USA and abroad cooking a food and wine tasting menu for the members and guests that will always be a night to remember. A similar event quickly followed at Cassique at Kiawah Island Club, South Carolina which was hosted by Executive Chef Doug Blair and once again included a collaboration of an elite group of chefs from Private Golf and Country Clubs from the USA and abroad. It was at Cassique that the magazine concept was born, and Golf Kitchen Magazine is now in its second year.
Golf Kitchen Punta Mita, an annual four-day golf and culinary extravaganza followed and was hosted in Punta Mita, Mexico-which boasts both Four Seasons and St. Regis resorts on the property and two renowned Jack Nicklaus Signature-designed golf courses, Pacifico and Bahia – on April of 2018 with the help and support of Punta Mita's Director of Marketing and Communications, Carl Emberson. To see more about this yearly event please visit www.golfkitchenpuntamita.com
The Golf Kitchen Culinary Excellence Awards launched its inaugural event at Edgewood Country Club in New Jersey on October 4th, 2018 and now has a new home at the prestigious GlenArbor Golf Club, in Bedford, New York USA.
The second book in the Golf Kitchen series is titled Golf Kitchen Americas and will launch at the “Golf Kitchen Culinary Excellence Awards” at GlenArbor Golf Clubon August 19th, 2019. For more information about Golf Kitchen Americas, please contact the author, Diana DeLucia.
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Punta Mita Resort
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