Oscar Peralta Named Executive Chef and Food Coordinator of Mexico’s Hacienda de San Antonio and Cuixmala (Mexique)
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Oscar Peralta Named Executive Chef and Food Coordinator of Mexico’s Hacienda de San Antonio and Cuixmala (Mexique)
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Catégorie : Amérique du Nord et Antilles - Mexique - Carrières
- Nominations
Ceci est un communiqué de presse sélectionné par notre comité éditorial et mis en ligne gratuitement le 24-03-2010
The legendary Hacienda de San Antonio and its sister property, the beachside Cuixmala, have recently appointed renowned chef Oscar Peralta as Executive Chef and Food Coordinator for both properties. Peralta will be in charge of creating exciting, delectable Mexican fusion menus every season using the properties’ organic produce, grown on-site at the El Jabalí Ranch.
“We strive to offer our guests a unique experience on every level and they expect the very best,” says owner, Alix Marcaccini. “Bringing Chef Peralta onboard will ensure that our culinary offerings exceed those expectations. We’re fortunate to own our organic farm and neighboring El Jabali Ranch where many of the organic fruits, vegetables, organic cheeses, dairy, meats and coffee are produced and used in combination with fresh fish from the local waters to compliment our high standards. We know Chef Peralta will be able to transform these ingredients into gourmet works of art.”
A native of Tampico in the Mexican state of Tamaulipas, Peralta has worked throughout his career as executive chef in some of the best hotels and restaurants in Mexico, including the Hotel Marquis Reforma in Mexico City and five-star properties in Los Cabos such as Hotel Ventanas al Paraíso, Fiesta Americana Grand Los Cabos and the Westin Regina Golf & Beach Resort Los Cabos. He also earned his stripes as Food & Beverage Manager at the Quinta Real Villahermosa and the Quinta Real Acapulco Hotels. One of his greatest achievements was to introduce the flavorful intricacies of Mexican cuisine to Asia as Head Chef of the famed Izote restaurant in Hong Kong.
He majored in Tourism at the Technological Tourism Center in Mexico City, where he received his degree as Chef. He also brings to the table vast experience in different disciplines such as kosher cooking, banquets, contemporary Mexican food, Hispanic-American food, fusion foods and exotic cuisines such as Mediterranean, Japanese, Chinese, Nepalese, Spanish and Tai.
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