BORDEAUX MESA DEL CHEF, Discover new trends in French Cuisine with the finest detail of ingredients that assemble perfectly. The chef and sommelier have created the best concepts for your palate along with the best and warmest atmosphere of Bordeaux by Secrets Vallarta Bay.
TEMA CULINARIO Rescuing the Flavors of France
Guy Benoit Santoro
Guy Benoit Santoro was born in the Bergerac region, France. Currently with 39 years of professional experience, he is one of the great leaders in international haute cuisine, as well as in Mexico, where he has taken root and achieved great successes since his arrival in 2000.
He came to Mexico to direct the kitchen and take care of concept development for the opening of the restaurant Au Pied de Cochon and five years later, he was named Executive Chef of the Presidente InterContinental Hotel Group in charge of his restaurants L’Alsace, La Taverne, Alfredo Di Rome, Zen Shanghai, Palm, Balmoral, La Chimenea, Frutos y Flores, plus the banquet area.
He currently holds the position of Corporate Chef of the Hotelero Brisas Group, with Brisas Acapulco, Huatulco, Ixtapa, Hotel Plaza Mexico, Plaza Veracruz, Las Hadas Manzanillo, Jurica Querétaro, Nizuc Cancún.
He was also the voice of one of the characters in the animated film “Ratatouille” by Walt Disney, with great success on screen.
Julio García, Originario del estado de Jalisco, inició su carrera culinaria en el hotel Camino Real,Puerto Vallarta en el año 2000. Posteriormente cambia a la cadena AMResorts donde toma el puesto como chef ejecutivo, dando excelentes resultados, donde emprende su carrera hasta la fecha creando una fusión de comida Franco-Americana, la cual lo ha llevado a diferentes propiedades del Caribe Dominicano y el Pacífico Mexicano.
Por su pasión a la cocina y su exigencia por el buen comer ha logrado posicionar los hoteles en los que ha trabajado como de los mejores de la compañía.
Julio García, a native of the state of Jalisco, began his culinary career at the Camino Real Hotel, Puerto Vallarta in 2000. Later he switched to the AMResorts chain where he took the position as executive chef. Giving excellent results, he began his career to date creating a fusion of Franco-American food, which has taken him to different properties of the Dominican Caribbean and the Mexican Pacific.
Because of his passion for cooking and his demand for fine food, he has managed to position the hotels where he has worked as some of the best in the company.