THIS RESTAURANT IS CLOSED SINCE JUNE 2009

Because Life Happens Around the Table! And 5 years stint at the Los Cabos Hilton Beach & Golf Resort, just prior to opening The Chef’s Table, all in the capacity of Executive Chef. His experience in these exclusive properties, added to that of his talented team, brings a wealth of knowledge and inventiveness to bear in creating menus for any occasion.

The Chef’s Table opened in November 2007 in a central location on Boulevard Antonio Mijares which is the main thoroughfare of San Jose del Cabo. This unique restaurant offers a selection of dining rooms and areas, each with its own distinct ambiance, all of which are perfectly suited to private dinners and many types of functions. Fine Dinning Room: This is the principal indoor, air-conditioned space and its stylish, contemporary character is defined by the gleaming marble clad interior, intimate lighting and an extraordinary indoor garden. It can accommodate 40 seated guests and is ideal for a fine dining, plated meal event. Interior Private Room: This space has its own separate entrance and is adjacent to the Fine Dinning Room, from where it can also be accessed. It is decorated in the same style and seats up to 24 guests for dinner in total privacy. Wine Cellar: Our wine cellar is located under the Fine Dinning Room and is reached by a flight of stairs. The high-ceilinged room’s primary function is of course to store the restaurant’s finer wines. It is also a perfect setting for a small party of up to 8 people who are looking for a truly special meal, such as a tasting menu personally introduced by Chef Gerald, with each food course complemented by a well-matched wine.

Garden Area: As the name implies, a colorful garden surrounds a large dinning area which is sheltered by a graceful and airy wooden canopy. The refreshing sound of a fountain completes the oasis-like environment which has been thoughtfully designed to handle functions of all sizes. The flexibility of the space allows it to host certain types of events and celebrations for up to 450 people. For large groups of up to 300 people the entire site can be divided to accommodate a pre-dinner cocktail followed by dinner with entertainment, while for smaller groups, sections can be artfully partitioned to create several discrete, separate spaces. Rooftop Terrace: This sheltered, outdoor area is on the same level as the interior spaces and overlooks the Garden, one level below. It is a casual, ‘al fresco’ alternative to the Fine Dinning Room to which it is connected by a bridge. It can accommodate 50 people seated for a plated meal and slightly fewer for a buffet. Our general policies and guidelines for planning a special event at The Chef’s Table can be found in the attached material. Nevertheless, if you have any questions please do not hesitate to get in touch with our sales manager Edson Contreras.

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The Chef’s Table - Dining Review - Los Cabos Magazine - Issue 16 - Spring 2008 An unassuming door on the main boulevard of San Jose del Cabo leads you into a restaurant of many delights.  Subtle lighting, clean crisp modern design, bursts of color, palapas, palms, and cactus, ambient music and gracious service are all trademarks of this secluded, dignified atmosphere.  The Chef’s Table is an elegant experience.  And the menu here is as remarkable as you may imagine.  Chef Gerald Blay has created such a diverse menu that time seems suspended as you delight in reading about the inspired creations.  From starters, such as Venison Carpaccio with asiago cheese and a balsamic vinaigrette, all the way through to the scrumptious desserts, you can rely on your wait staff to be knowledgeable and very forthcoming.  Soups and salads are imaginative and unique, too many to describe.  The entrée menu is divided into categories of seafood; fish; lobster; beef; game and fowl; lamb, veal and venison.  Seafood dishes include bouillabaisse ($36 US; with lobster $56 US) and Escargots Florentine ($38 US.)  Fish selections run from the elegant Sole Mariniere with parsley and lemon wedges, to salmon crusted with horseradish and salmon chicharrones (each $26 US.)  Your lobster can be prepared five ways, Alba Truffle and Foie Gras (pan fried, tequila flamed, foie mousse) perhaps the most interesting ($56 US.)  From the beef page, you can select from eight dishes, including the cuts you would expect but with new and wonderful sauces and garnishes.  Two dishes that are of note are the Kobe Beef with a smokey/sweet Zingara sauce ($78 US), and the Liver Anglaise, with bacon rashers and sautéed Granny Smith Apples ($32 US.)  As I read on, I found myself torn between the liver and the lamb, which appeared on the next page.  The lamb is prepared coated with Dijon, herbs, and mint jus.  I went with the lamb, but I sure would like to go back to try that liver!  In addition to the varied dining and lounge areas, The Chef’s Table also has a private room for 12, and a wine tasting room that boasts one of the finest wine collections in Cabo.  The softly lit room is flanked by a temperature-controlled bodega, and exhibits incredible original artwork and extraordinary furnishings.  The Chef’s Table is for a very exclusive sanctuary of fine dining.  A hidden gem in the center of the bustling boulevard.  Lunch, afternoon light repast, and formal dinner served. Boulevard Mijares, San Jose del Cabo. Reservations: (624) 146 96-98. Group reservations: (624) 178 53-37.   P.M.K. Los Cabos Magazine - Issue 16 - Spring 2008

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The Chef’s Table “Because life happens around the table” The restaurant design allows for intimate to large gatherings Boulevard Mijares, San Jose del Cabo, BCS Reservations: (624) 146-9698 Group reservations: (624) 178-5337