Baja Food & Wine Journey

Executive Chef Mauricio Lopez has found his home at Hilton Los Cabos having led the kitchens and culinary team for 16 years. Although far from his origins in Acapulco, Mexico, Chef Lopez sees many similarities in Baja and infuses his Mexican heritage into all menus at the seven culinary concepts and banquets at Hilton Los Cabos. Having cooked throughout the word with stints in Cuba, Spain, New York and beyond, he brings those inspirations to the tables of Hilton Los Cabos on the shores of the Sea of Cortez. Many who work with him find themselves leading kitchens of their own. It is due to his leadership style that Hilton selected Chef Lopez for the Hilton Culinary Council and to be responsible for the hotels and resorts opening in Latin America, from kitchen design to menu development. In addition he is consulting for the company’s Mexican concepts internationally. He also received the Hilton Chef Diamond Award and is a former champion of the Culinary Masters Competition in Miami, Florida. Chef Lopez sources local ingredients from regional Baja farms and fishermen with a “no shortcuts” approach to his cooking. “Baja provides us with the freshest produce. I can have vegetables in my kitchen that were in the ground yesterday, or fish on the plate that was caught this morning. It is a chef’s dream,” says Lopez. “There are no secrets to good food. Only fine ingredients.” Having a preference for wines, Chef Lopez has partnered with Mexican wineries for a Winemaker Dinner Series under the stars bringing the wines of Valle de Guadalupe and other regions to guests and clients, and pairing them with his award-winning cuisine. Chef Lopez’ beloved Mexican hospitality and genuine care is translated to the plate. He can customize any menu to the client’s preference, and is heralded for his surprise and delight moments with the guests.

With the endorsement of a long and successful international corporate trajectory in the wine & spirits industry, and after many years of interaction and exposure to the production methodologies applicable to the different categories conforming the industry, Alberto Navarro leverages on his commercial, marketing and brand education expertise and learnings, combining them with his communications, presentation and mentoring skills in order to bring to life one of his greatest passions: To transfer knowledge, share experiences and interact with those who have a genuine interest in cultural and professional enrichment through having live experiences and learning. His vast experience has allowed Alberto to develop and implement a wide variety of activities and programs which go from technical consultancy on production processes and liquids development, Master Distiller/Blender (Maestro Tequilero), marketing and commercial consultancy, technical and deep-in-details seminars and trainings, to interactive workshops and experiences with a more hedonistic character incorporating elements from the gastronomy and other industries, complementing and turning them this way into sensorial trips Alberto is the author of the Larousse del Tequila book, called “the Tequila Bible” by the Mexican media, and awarded as “Best Spirits book in the World” at the Gourmand World Cookbook Awards 2017. As an authority in Spirits & Distilled Beverages and as a neutral and objective consultant, Alberto works with several brands, categories and companies both in México and Internationally without being an exclusive ambassador, hence delivering clients, target audiences and himself a greater level of trust and credibility. Besides having implemented a great quantity and variety of activities covering the main cities and important destinations within México, Alberto has also impacted a wide cultural diversity in other parts of the world with his presentations, seminars, sessions and programs.

Having studied tequila, mezcal and agaves from Mexico on the level of a wine sommelier, Ana Martinez has become an expert in agave spirits. Her knowledge is shared throughout our bar program and the resort’s La Biblioteca located in Sotol, the lobby bar. The Agave Library serves as a source of knowledge as Martinez leads guests on a tasting journey of history and discovery through the various Mexican regions that grow the agave plants and distill their spirits. Her firsthand knowledge of the flavor profiles and the master distillers themselves, leads her passionate orchestration. Mezcal, the original agave spirit, shares prominence with tequila, raicilla, sotol, bacanora, tuxca, and comiteco.  The spirits are paired with small bites or can be coordinated for a 5-course dinner. Martinez and her colleagues may host an agave tasting for clients, create a signature cocktail for the occasion or consult on a curated bar for the evening.

Tiffany Derry, a Texas native, is a renowned chef and entrepreneur. She founded Tiffany Derry Concepts and co-founded T2D Concepts, a purpose-driven hospitality group in Texas. Through her restaurants, such as Roots Chicken Shak and Roots Southern Table, and her spice and apparel line, ‘Shef Tiffany, she aims to create meaningful experiences. Tiffany’s passion for cooking stems from her upbringing on a farm, where she learned the value of farm-to-table eating and hospitality. Despite facing initial discrimination, she pursued her culinary career and became the youngest restaurant manager. Tiffany gained culinary expertise through international experiences and worked in esteemed kitchens. She gained recognition on Bravo’s Top Chef and subsequently appeared in various culinary shows. In 2013, she established Tiffany Derry Concepts and later co-founded T2D Concepts with a mission to address gender and racial disparities in the hospitality industry. Tiffany is an advocate for social justice, equity, and sustainable food policies. She actively participates in organizations like Les Dames d’Escoffier, the James Beard Foundation, Novo Nordisk, and Food Policy Action.