Espiritu is pleased to welcome new Executive Chef, Rodrigo Bueno, who brings his unique cooking style and international influence to the culinary team at the Club Ninety Six beach club. Chef Rodrigo will elevate the resort dining experience to new heights, bringing his brand of authentic Mexican cuisine to Luna and his innovative Asian-fusion techniques to Tashi.
Originally from Mexico City, Rodrigo has become one of Southern Baja’s most acclaimed chefs. Most recently, Rodrigo was the Executive Chef at the luxury boutique Hotel Rancho Pescadero near Todos Santos, where he gained international praise for his blend of traditional cooking techniques and worldly inspired creativity. Prior to that, he spent five years as Executive Sous Chef at the One&Only Palmilla Hotel.
Chef Rodrigo found his passion for the culinary arts at a very young age. “Every Sunday, my family would gather at different restaurants around Mexico City, which is an incredible place to learn about multi-cultural cuisine,” says Chef Rodrigo. “I was enjoying escargot by the age of six, which is around the time I started preparing my first meals”. By high school, he had his own business selling handmade sushi.
Rodrigo would go on to study at the Instituto Culinario de México in Puebla and the Universidad Iberoamericana in Mexico City, where he later became a Professor. He studied Thai cuisine at The Landmark Hotel in Bangkok and completed a host of international coursework in Morocco, Spain, France, Switzerland and Italy. Rodrigo has also made appearances as a celebrity chef at the San Diego Wine & Food Festival and the Idaho Sun Valley Harvest Festival.
Chef Rodrigo has big plans for the restaurants at Club Ninety Six where he wants to introduce more authentic, flavorful dishes to the Mexican restaurant, Luna.
“I really want to share the traditional ingredients of Mexico and a balance of flavors that doesn’t overwhelm. Dishes will be prepared with ingredients from all over Mexico including chops from Oaxaca and organic produce from right here in Los Cabos.”
At Tashi, Chef Rodrigo plans to introduce more Asian-fusion cuisine including Thai and Indian curries, Asian style soups, sushi rolls, sashimi and some Indonesian and Chinese influences.
“Asian and Mexican food are very similar – the culture, the climate, the flavors used are very much alike. The spiciness and power of the ingredients are very similar, including the use of cilantro, chiles, cumin and freshly-caught seafood. Tashi will offer an experience of rich, dynamic flavors and the freshest, locally-sourced ingredients.”
Espiritu is thrilled to welcome Rodrigo to the team and back to the Palmilla neighborhood, which he says is “like coming home”. Chef Rodrigo lives in Los Cabos with his wife and their twin one-year-old boys.
Learn more about seaside resort dining at Espiritu here.