Baja Food & Wine Journey

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.

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.

Recognized for over a decade as one of California’s elite culinary talents, Corporate Executive Chef Matt Sramek honed his skills under the legendary Bruno Lopez at the Hotel Bel-Air and proudly represented the U.S. at the prestigious Trophée Passion in Paris. From opening Bouchon Beverly Hills with Thomas Keller to leading the acclaimed Amaya at Fairmont Grand Del Mar, his illustrious journey has now brought him to Blue Bridge Hospitality in San Diego. Here, he orchestrates exquisite dining experiences at premier destinations such as Little Frenchie and Stake Chophouse, setting the standard for luxury in the city’s culinary scene.