canape

Dine at Chileno Bay

A fresh twist on Los Cabos cuisine

A creative take on local Baja flavors
“Cooking was always a big deal in my house growing up. My favorite memories are ones gathered around food and telling stories,” says chef Yvan Mucharraz, who started his lifelong passion with cooking in his mother’s Mexican kitchen at the age of 15 before going on to work for three years under lauded chef Thomas Keller at the French Laundry in Yountville, California. Chef Mucharraz now finds joy in guests gathered around his inspired takes using the freshest local catch, from giant totoaba to sea bass, telling their own stories, and creating taste memories that linger long after they’ve left Chileno Bay.

comal patio
nighttime terrace
Set your sights on an unforgettable dinner by the sea
main dish
Dine on this scrumptious dish with a local flair
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COMAL

Here’s where to find Cabo’s most innovative takes on regional flavors and traditions like braised short rib with cacao broth—set against a contemporary indoor-outdoor space spread across three levels, and dramatic Sea of Cortez backdrop.
  • Upbeat, refreshing and contemporary
  • Oceanfront setting
  • Open 7am – 11am daily for breakfast, 11am – 3pm for Sunday brunch, and 6:00pm -10:30pm daily for dinner; bar open from 5pm – 12am daily
  • Live music on Friday and Saturday evenings, plus Sunday brunch
scooter

Private dining

When you crave a night unlike any other, our chef will craft a menu personalized for your special occasion. It will unfold in a secluded spot on the beach in an atmosphere of understated romance—created for you two and for one unforgettable moment in time.

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What’s Cooking

Get a richer understanding of the flavors of Baja by joining our locally-inspired culinary events, classes, and tastings.

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Awards

culinary awards 2018

Culinary Awards Los Cabos

Best New Restaurant, Bartender Of The Year, Chef Of The Year, Best Restaurant Of The Year In A Hotel, and Best Culinary Proposal – 2018

usa today 10best

USA Today 10 Best

Best Mexican Restaurants in Los Cabos – 2017

Stories from Chileno Bay

fish dish

Eat A Little Acidic Citrus, a Pop of Chile or a Rich Avocado

A little minerality from the land and the salty, sweet flavor of the Sea of Cortez along with what is in season, organic and sustainable are my favorite ingredients. I like to think that all our raw ingredients have a story.

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Yvan Mucharraz
Staff
Executive Chef
Staff
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Chef Yvan

MEET THE CHEF

“I want guests to taste new ingredients, like a chile Comapeño that is specific to the region it comes from in Mexico,” says Chileno Bay chef Yvan Mucharraz, an expert in contemporary and traditional Mexican cuisine. The Mexico native and avid traveler brings years of experience training under some of the world’s best chefs, including Thomas Keller and Juan Mari Arzak, before helming the kitchen at other top luxury resorts. At Chileno Bay, he revels in taking a new approach to regional Mexican and Latin-American cuisine for an imaginative menu that incorporates the freshest catch from the sea, from chocolate clams to spiny lobsters.

Osvaldo Vasquez, Beverage Manager

Award-winning mixologist Osvaldo Vasquez oversees our resort’s beverage program, crafting signature cocktails like the Chilenito, a smoky mezcal drink prepared with poblano pepper liqueur, pineapple and ginger. Celebrated for his extensive knowledge of regional spirits and avant-garde approach to cocktails, Vazquez prides himself on using seasonal and locally sourced ingredients. His own line of Mexican aged bitters, Bitter and Barrel, is carried in high-end bars around the world, from Paris to Tokyo.

Devin McDavid, Pastry Chef

Inspired as a young boy by his aunt’s wedding catering business, the Trinidad-born chef went on to hone his cooking techniques at Per Se in New York City and Quince in San Francisco, where he won Food & Wine magazine’s Best New Pastry Chef honors in 2012. His culinary style is extensive, ranging from elegant and refined to simple and rustic with influences from Italian, French and Japanese cuisine.