fresh tuna dish

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
main dish
Dine on this scrumptious dish with a local flair
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#1 Best Restaurant in Los Cabos, USA Today


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.
  • Breakfast: 7:00 - 11:00 am | Dinner 6:00 - 10:30 pm
  • Bar 5:00 pm - 12:00 am
  • Oceanfront setting
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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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

chef Mads

Do Seeing the Baja Through the Eyes of a Top Danish Chef

I’ve worked at some incredible places throughout my career, but one reason I love being a part of the Auberge family is their brilliant programming. I’m especially looking forward to hosting Chef Mads Refslund for a special culinary weekend on March 13 to 15. Chef Mads is best known as a co-founder of the groundbreaking Danish restaurant Noma, which went on to receive two Michelin Stars and become the ranked best restaurant in the world by Restaurant Magazine four times.

Yvan Mucharraz
Executive Chef
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El Molino coffee at Chileno Bay Resort

Eat The Secret Story Behind our Coffee Beans

“I don’t buy coffee,” Jesús Salazar, founder and CEO of El Cafeologo in San Cristóbal de Las Casas, Chiapas, once said. What Salazar does is far more involved. He works directly with small coffee farmers in the southern state of Chiapas to develop their coffee production, teaching picking techniques and processing methods, then helps with roasting and cupping. In 2010, Salazar worked with just four farmers. Our coffee shop El Molino proudly buys premium, fair-trade, organic beans from Salazar, and thanks to partners like us, Salazar has increased his network to 35 “micro-producers.”

Osvaldo Vasquez
Beverage Manager
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Rattlesnake sotol at TnT Chileno Bay Resort Los Cabos

Drink An Agave Ritual at TnT

“What’s with the snake?” It’s a question I’m often asked at TnT, and for good reason. One of my favorite spirits, and one that’s displayed prominently on the counter of our open-air beachside taco bar, is Coyame Sotol, which has a whole rattlesnake curled up inside along with several scorpions. They’re said to give special healing powers. Here at TnT, we view “Caroline the Rattlesnake” as a cure-all, and bestower of good energy.

bartender osvaldo
Osvaldo Vazquez
Beverage Manager
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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.

Yvan Mucharraz
Executive Chef
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Chef Yvan


“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 Vazquez

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.