TODOS SANTOS, MX (June 5, 2017) – Rancho Pescadero, an adult escape nestled along the Pacific Ocean, is proud to announce the appointment of César Pita as executive chef. Just an hour north of Los Cabos, Rancho Pescadero offers 28 suites set amidst the natural beauty of secluded beachfront. The resort’s culinary program boasts an on-property organic garden and orchard that provides many of the ingredients used at its farm-and sea-to-table dining concepts.
In this role, Pita will oversee all of the resort’s culinary operations, including its signature Garden Restaurant as well as the Rancho Café and will have a hands-on role creating customized offerings for special events and celebrations. The Garden Restaurant offers al fresco dining with an open-air kitchen and setting, surrounded by the property’s fresh vegetable and herb garden. Guests can watch Pita and the culinary team create traditional Mexican menu items with a globally-inspired twist, including wood-fired pizzas and freshly caught fish from local fishermen daily.
“César’s passion for every dish is apparent in the ingredients he hand-selects and the flavors he thoughtfully delivers,” states Lisa Harper, founder and owner of Rancho Pescadero. “His years of experience in fine dining combined with his passion and dedication to making each dish a memorable experience have already made him an incredible addition to the Rancho Pescadero family.”
Most recently, Pita served as the executive sous chef at One&Only Palmilla in Los Cabos, where he led the culinary team and operations. Prior to this role, Pita served as the executive sous chef at Esperanza, an Auberge Resort, in Cabo San Lucas. Pita has also previously worked at Restaurante Martín Berasategui, a three Michelin Star restaurant as well as Pujol, ranked in the top 50 restaurants in the world by the Wall Street Journal.
Pita graduated from Instituto Culinario de Mexico where he studied international cooking and gastronomy. His passion for cooking began at a young age while being raised in a household of chefs and growing up at his family’s restaurant. One of Pita’s greatest attributes is cooking with care and sustainability.
