Julio CURIEL

Originally from Puerto Vallarta, Jalisco, Mexico, and with 14 years in the kitchen, Chef Curiel’s culinary tour includes Café de Artistes in Puerto Vallarta, Grupo Vidanta in Riviera Nayarit, starting at The St Regis Punta Mita Resort 5 years ago, for different areas, until becoming Banquet Chef and now being the new Chef of the Sea Breeze Restaurant.

Among his favorite ingredients are tomatoes, herbs from the orchard, as well as playing with fish from the region and its famous roasts, in the restaurant Sea Breeze part of the menu include Latin dishes such as Peruvian ceviche or Uruguayan chivito as well as a selection of old meats USDA prime.