Chefs WOW on the Course and in the Kitchen at Golf Kitchen Punta Mita

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 United States, 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:

• Anthony Giacoponello, Executive Chef, Sebonack GC, Southampton, NY, US
• Joseph Klages, Executive Sous Chef,Sebonack GC, Southampton, NY, US
• Michael Ruggiero, Executive Chef, Glenarbor Golf CC,Bedford, NY, US
• Tony Villanueva, Executive Chef, Edgewood CC, River Vale, NJ, US
• Ricky Motta, Executive Chef, The Garzon Club, Uruguay
• Doug Blair, Executive Chef, Cassique at Kiawah Island Club, SC, US
• Damian Gilchrist, Executive Chef, Sankaty Head GC, Nantucket, MA, US
• Lalo Palazuelos, Executive Chef, Club de Golf Bosque Real, Mexico
• Yasuo Asai, Executive Chef at Asai Kaiseki Cuisine, Mexico
• Marcelo Pereyra, Executive Chef at Coronel Pringles Restaurant, Argentina
• Jose Carles Fabregas, Executive ChefOwner, Downtown Boquerón Puerto Rico
• Jorge Gonzalez, Executive Chef, Four Seasons, Punta Mita, Mexico
• Alicia Barajas, Executive Chef, Tail of the Whale, Punta Mita, Mexico
• Gastón Yelicich, Executive Chef, Cantegrill CC, ownerCuatro Mares, Uruguay

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 Americasdinner 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.

The following day, Bahiawas 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 Regis Resort, restaurant with Executive Chef Anthony Giacoponello
• Pacifico Beach Club, withExecutive 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 18^thhole 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 Mitais 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. info@golfkitchen.com

About Punta Mita

Punta Mita is a luxury 1,500-acre resort and residential community set in Riviera Nayarit, north of Puerto Vallarta. The gated, private spear-shaped peninsula is surrounded by white sand beaches, Pacific Ocean waters and lush tropical flora. The region abounds in coastal towns and villages under a backdrop of the Sierra Madre Mountains. Riviera Nayarit is a vision of brilliant sunsets, resident and migratory wildlife, unspoiled fishing communities and a history dating back to the Aztecs. Punta Mita is home to private villas and residences, two 5-Diamond rated resorts (St. Regis and Four Seasons), four unique resident’s beach clubs w/restaurants, 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. It’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 Sebonack Golf Club in Southampton, NY in 2010. Diana DeLucia’s coffee table book. Golf Club World, Behind the Gates 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 US and the world to uncover some of the most exceptional private golf and country club, and resort culinary teams. The first Golf Kitchen book was launched at Winged Foot Golf Club in Mamaroneck, NY hosted by Executive Chef Rhy Waddington and a star-studded line up of private golf and country club chefs from the US and abroad cooking at a gala food and wine tasting menu for members and guests. A similar event quickly followed at Cassique at Kiawah Island Club, South Carolina, hosted by Executive Chef Doug Blair and a spectacular collaboration of elite international chefs from some very prestigious private golf and country clubs. It was at Cassique that Golf Kitchen Magazine, now in its second year was born.

Golf Kitchen Punta Mita, an annual four-day golf and culinary celebration extravaganza was established in 2018 with support from Director of Marketing and Communications, Carl Emberson. Hosted in Punta Mita, Mexico with it’s Four Seasons and St. Regis resorts and two renowned Jack Nicklaus designed golf courses, Pacifico and Bahia it remains an anticipated yearly event. Visit www.golfkitchenpuntamita.com

The Golf Kitchen Culinary Excellence Awards launched its inaugural dinner and presentations 2018 at Edgewood Country Club in River Vale, NJ.  It’s new home in 2019 will be the prestigious GlenArbor Golf Club, in Bedford, New York.

The second book in the Golf Kitchen series Golf Kitchen Americas will launch during the Golf Kitchen Culinary Excellence Awards at GlenArbor Golf Club.

For more information about Golf Kitchen Americas, please contact the author, Diana DeLucia.

MEDIA CONTACTS:

Golf Kitchen Magazine
Diana DeLucia
Editor In Chief I CEO
diana@golfkitchen.com Tel: 860-406-1782

Mexico:
Jorge Patino
Punta Mita Resort
Jorge.Patino@puntamita.com Tel: 52 33-11-33-21-64