Those who have visited the Villa del Palmars Islands of Loreto resort before will know how high the standards are there – the service, the accommodation and the food all exemplify excellence. So when we tell you that Chef Gerardo Garcia Martinez, the new Sous Chef, is good even by the standards of the Villa del Palmar Loreto, we are sure you will understand what this means.
Chef Martinez has displayed his talents and delectable food all across Mexico in the past and his sheer talent, as well as his friendly personality, has wowed many. It is not just this, however, that makes him such a great addition to the Villa del Palmar family – it’s the level of passion and the high standards of service and presentation that he upholds.
Born and raised in Mexico City, where traditional Mexican cuisine reigns supreme, Chef Gerardo knows a thing or two about mixing the traditional and modern when it comes to food. The culinary scene here is amongst the very best in the world and so it’s no surprise that the Casa de Campo, a boutique hotel and restaurant in the outskirts of the city, where Chef Gerardo first began his career has put forth such talent. In his time at Casa de Campo Chef Gerardo was given the chance to assist some culinary giants, including Vicente Etchegaray and Thierry Doufort, at international culinary events.
After leaving Casa de Campo chef Gerardo moved to Baja California Sur where he hoped to get his dream job while discovering new gastronomic trends. Before coming to his current role at Villa del Palmar Loreto, he filled most of the important culinary roles in various establishments. These included stints as Banquet chef, Executive chef, Kitchen Manager, and Kitchen Supervisor. During this time he developed his own unique style and techniques as well as some of the more standard tricks of the trade.
These days the talented chef is proud to call the Islands of Loreto, and the Villa del Palmar, his home. At the Villa del Palmar resort in Loreto, Chef Gerardo Garcia Martinez looks set to exceed all expectations with his sensational dishes and thoughtful gastronomic preparations.