Punta de Mita dresses up in white and sophistication with the unique flavors of Thierry Blouet. A true feast of fresh, organic ingredients and the traditional cuisine found at the Mexican Pacific coast.The elegant, yet relaxed atmosphere of the seaside world-class restaurant Tuna Blanca is the spot where locals and visitors gather to treat themselves to exceptional cuisine, romantic settings, and splendid sunsets.
TEMA CULINARIO Mexican Vanguard Cuisine
Chef Sergio Camacho has managed to position himself as one of the leading exponents of avant-garde cuisine in Mexico, in his brilliant career he emphasizes collaborating with chef Ferrán Adria who immerses him into the gastronomic world by working in renowned restaurants in Spain, New York, and Mexico. He is currently present on television within the El Gourmet channel and collaborates in gastronomic events such as Millesime Madrid and Mexico, Wine & Food, among others.
Multi-award-winning and proud ambassador of French culture and culinary parties in Mexico, he is the owner-chef of Grupo Café des Artistes and creator of a unique concept of gastronomic elegance in Mexico.
With an impeccable 27 year trajectory, he has climbed different positions since 1992 at Grupo Café des Artistes until he managed to remain as the right arm of Thierry Blouet and as Executive Chef of Tuna Blanca.