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Posted by on Dec 19, 2012 in Guest Blogger Diaries | 0 comments

Conversation with Hugo Gutierrez, Chef de Cuisine at Sea Breeze

Conversation with Hugo Gutierrez, Chef de Cuisine at Sea Breeze

It was a pleasure to sit down with Mexico City born Hugo Gutierrez, Chef de Cuisine at Sea Breeze, for a conversation about his life and culinary career.

Chef Hugo wears an engaging and pleasant demeanor, especially when he talks about his three greatest loves—his family who taught him humility, a mother and grandmother who ignited his love for food, and his mentor, the late Olivier Lombard, Maitre cuisinier de France, with whom he studied, trained and learned traditional French methods for seven years.  Olivier also introduced Hugo to other French master chefs and guided him while he worked side-by-side with them to develop his culinary skills.

Hugo’s passion for combining local Mexican ingredients, flavors and spices with his classical training is evident in the dishes he creates that reflect a time-tested process for a contemporary dining audience.

Gutierrez appears wiser than his 30 years of age and like his gastronomic creations, most refined.  His gastronomic passion is evident in words and deeds. Hugo has prepared a special menu as part of the 18th annual Gourmet International Festival.  I tasted a delicious lineup of three entrees, three main and two dessert courses.  Guests may choose one from each category that is paired with a wine. Chef Hugo personally served each dish with explanation.  All were creatively prepared, beautifully presented and were exceptionally pleasing to the palate.

 

The Gourmet Festival event menu is being presented November 8-18 only.

Sea Breeze also serves lunch and dinner daily from its full menu.

 

11/13 Sea Breeze Gourmet International Festival Menu

 

Entrees:

Press of shrimp and tomato with basil gelee, lime and olive oil sorbet

Cream of Pine Nuts with foie gras confit, figs “au Provencal”

Frite of cod with cappuccino smoked mussels

 

Main:

Manta-ray fillet with braised cabbage and fennel sauce

Lamb tenderloin with pea and mint foam, carrot and ginger pure with spices bread

Stew of beef cheek with Tawny Port, morel risotto and black truffle scent

 

Dessert:

Banana Tatin with macadamia nut ice cream

Floating islands with Jamaica flower infusion, coconut smoothie and sugared pistachios

 

Read our Holiday Programme- Sea Breeze Menus by Chef Gutierrez

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