About the Chef
VICEROY LOS CABOS Executive Chef
Chef Pita grew up in his grandparents’ restaurant, an authentic Mexican eatery with a special focus on local produce and comida Queretana, or traditional food of Querétaro City. Lending a hand for prep duties at age 7, he excelled in the kitchen and began cooking dishes by 14. As he learned about local recipes, customs, and preparations, Pita continued the culinary legacy started by his great-grandfather, Benito, who served as the chef for Querétaro‘s first hotel, El Gran Hotel.
In 1997, Pita opened his own bakery at the ripe age of 17, providing exceptional baked goods to local hotels and restaurants. Seven years later, he sought to explore new flavors and opportunities, leaving Mexico behind for various culinary experiences in Vancouver, Canada, as well as aboard a cruise ship( Sovereign of the seas ), upon which he cooked for hundreds of guests daily. He then jetted to Lasarte, Spain in 2007, to cook at the Michelin-three-starred Martín Berasategui Restaurant alongside the iconic namesake Basque chef, and travel throughout the country’s famed culinary regions.
Upon returning to Mexico, Pita first worked for Chef Enrique Olvera’s Pujol Restaurant in Mexico City, then launched his own catering and private chef business in Cabo, which gave him the opportunity to serve guests of some of the destination’s most luxurious villas and yachts. He later joined the Esperanza Hotel(Relais & Châteaux), an Auberge Resorts property, in 2011, at which he served as executive sous chef for four years while also travelling the world—from Miami, South Carolina, and California’s Napa Valley to Luxembourg, France, Anguilla, Spain, and more—to evolve his culinary skills and cull international inspirations.
The chef took a particular interest in Nordic cuisine in 2013, travelling to Copenhagen for a cooking stint at Geranium, a high-concept, Michelin-three-starred restaurant. At Geranium, Pita’s background in Spanish and Mexican food met the intimate, seasonal, farm-to-table focus of Nordic culinary practice, which looks to the tried and true principle of sourcing high-quality ingredients by way of partnerships with local farmers.
Leaving the Esperanza, Pita joined acclaimed chef Jean Georges at Cabo’s luxurious One&Only Palmilla resort in 2016, maintaining the rigid standards of quality and perfection of Seared, the property’s steakhouse. Later that year, Pita returned to Copenhagen to take part in the MAD5 Symposium hosted by Noma chef Rene Redzepi, a gathering of more than 300 chefs redefining the future of fine dining. This experience defined for Pita what he calls “the new way” of cooking: with passion, love, and care — not only for the food, but for the earth and its future generations.
At the beginning of 2017, Pita joined forces with Rancho Pescadero, Executive Chef César Pita flexes his illustrious culinary background by overseeing the high-end Baja resort’s farm-to-table Garden Restaurant. Surrounded by Rancho Pescadero’s own gardens, the restaurant grows much of its own produce on-site, while Pita sources the rest from local purveyors in nearby Todos Santos, combining them with worldly techniques to create fresh, boldly flavored cuisine. Pita’s global culinary expertise comes from a wide variety of cultures, from as far off as Denmark to as close as his home state of Querétaro, Mexico.