Baja Lab Kitchen Returns

With our Edible Explorer column, I've visited quite a few of the Auberge Collection properties. I love this hotel group for its design and destinations, but also for their culinary. Auberge does something unusual for hotel F & B: they have the all-stars, the spaghetti and meatballs, the burgers, the fries, but they are also serious about good and innovative food. They invite it in and they seek it out. And one of the ways they do that, is by inviting fantastic restaurants and chefs to guest cook and collab at their resorts.

Chileno Bay Resort and Residences in Cabo San Lucas is cutting-edge innovative with their Baja Lab Kitchen. A couple years ago I had an incredible experience with Chef Yvan Mucharraz, Chileno's Executive Chef, and guests Saqib Keval and Norma Listman of the truly amazing Masala & Maiz in Mexico City. And now it's that time again.

For their first dinner of the season, October 30th and 31st, LA pasta wunderkind Evan Funke hosted a pasta-making class and a collaborative experience at Comal, one of Chileno Bay Resort's most beautiful restaurants. Next up - and definitely on our radar -- is Chef Daniela Soto-Innes, the youngest and first Mexican chef to be named World’s Best Female Chef by The World’s 50 Best Restaurants.

On November 21st (right around the corner) she'll join forces with Chef Yvan Mucharraz and Executive Chef Orli Del Angel for a dinner in partnership with Cervantes Winery at COMAL. A vet of New York's Cosme and Alta, as well as her current project, Rubra, in Nayarit, Chef Daniela brings a globally influenced, modern approach to Mexican cuisine. The evening will be a "sensory-forward exploration of regional tradition and personal creativity, rooted in Chef Daniela’s deep connection to Mexican heritage."

And that's not all. On December 18-21, Uchi will be bringing back their innovative take on traditional Japanese dishes to Chileno Bay. They'll be taking their own refined flavors and merging them with Cabo's fresh and vibrant ingredients in a 'Baja-inspired omakase.'

Chileno Bay Resort has not only all the bells and whistles—check out those yachts in the bay, the humpback whales in the Sea of Cortez, the dark blue pools spilling down to the beach, the wellness sanctuary—but a truly exceptional staff. As I've noticed at other Auberge properties, there's a palpable pride here and a strong sense of place. It's really a lovely resort, and with these culinary fireworks, it's a perfect place with the fam, or your partner to get away from L.A.