Gabriel Kolofon :: CHEF'S ROLL :: The Professional Chef Network

Gabriel Kolofon

Executive Chef Gabriel Kolofon brings to The St. Regis Punta Mita Resort an accomplished background of academic study and work at top level dining establishments.
Punta Mita Gourmet & Golf Classic: An event created to experience the best of local and international food & wine with world-class golf in this unique destination that is Punta Mita, Riviera Nayarit.
The Westin Resort & Spa. Los Cabos, Mexico
Sous Chef
Las Ventanas al Paraiso. Los Cabos, Mexico
Sous Chef
Hotel 71. Chicago, IL
Executive Chef
Capella Telluride. Telluride, CO
Executive Chef
Villa del Arco. Cabo San Lucas, Mexico
Executive Chef
Capella St. Lucia. St. Lucia, Caribbean
Opening Training Chef
Capella Pedregal. Los Cabos, mexico
Executive Sous Chef
The BUE Trainers Institute. Buenos Aires, Argentina
Chef Formation
Menu development
Kitchen management
Labor cost management
Food styling
Staff training
Recipe development
Contemporary Cuisine
Chef Kolofon doesn’t hesitate to roll up his sleeves and work cheerfully alongside team members in kitchens or wherever needed at the resort. He loves to eat as well as prepare authentic Mexican food at a beach palapa bar or a fine dining restaurant. His passion and creativity will no doubt continue to develop innovative culinary ideas for implementation at The St. Regis Punta Mita Resort.

  • V Punta Mita Gourmet & Golf Classic

  • The St. Regis Punta Mita Resort
  • Tripadvisor Traveler´s Choice Award
  • AAA Five Diamond Award
Gabriel Kolofon
Gabriel Kolofon
Punta Mita

The St. Regis Punta Mita Resort
Executive Chef

Executive Chef Gabriel Kolofon arrived in 2014 with a resume befitting the important and prestigious position at St. Regis Punta Mita, a luxury resort known for its innovative cuisine.  He oversees the entire culinary team including 55 staff members at Carolina, Las Marietas, Sea Breeze and Mary Mita restaurants, plus 22 additional personnel for guest functions and special events.

Chef Kolofon was happy to share his story that brought him to the shores of Punta Mita as executive chef, but was also eager to get back to work.  On a daily basis, he applies his skills and talents honed through the years.  He has been described as “creating and presenting food with simple sophistication and utilizing local ingredients to create unique haute cuisine that blends the traditional with a contemporary Latin flare.” 

Cooking was something Chef Kolofon has enjoyed since he was a boy living in his parent’s home. After earning a degree as an Electrical Mechanical Technician and a short lived job with his father’s business making and supplying dental hardware, he embraced his older brother’s encouragement to explore and do what he really wanted.  A culinary diploma in his home country of Argentina soon followed from The BUE Trainers Institute, as did the study of Classic Spanish Cuisine at Oviedo Restaurant and Classic French Cuisine at Park Hyatt in Buenos Aires.  Chef Kolofon’s 14 year professional hospitality career incorporates a consummate lineup of chef experiences at upscale luxury properties in Mexico, Chicago, Telluride, and St. Lucia. They include: Palapa Playa Mortes Tropical, a Mexican fusion fine dining restaurant in Puerto Vallarta; Westin and Rosewood resorts in Los Cabos; Capella Telluride, Capella Group, Telluride, CO; Hotel 71, Capella Group, Chicago, IL; Villa del Arco, The Villa Group Cabo San Lucas, Mexico; Capella St. Lucia; and Capella Pedregal in Los Cabos.