Los Cabos’ contribution to Mexico’s leadership position in the world of gastronomic excellence is visible in its culinary diversity, innovation and trend-setting chefs. Long recognized for its fresh seafood and amazing vistas, Los Cabos is now setting the standard for the “best steak restaurants” in Mexico. In the last year alone, several new signature restaurants have opened their doors finding inspiration from top chefs with fine cuts of prime beef headlining their varied and elaborate menus.
One&Only Palmilla SEARED may be Los Cabos’ best representative of the Baja “steak” phenomenon”. This elegant gourmet restaurant features well-known signature dishes from Jean-Georges including a variety of the finest steaks, as well as the freshest Atlantic and Pacific seafood, accompanied by delicious sauces, intriguing array of appetizers and regional salads. SEARED also features the most extensive wine list in Mexico, with some difficult to find Mexican vintages. A new glass-walled meat cellar features a variety of different cuts of the finest meats from around the world, including Wagyu and Kobe Beef which patrons can purchase by the ounce. This selection is presented table-side for those guests who want to hand-pick their cut with the experienced staff ready to assist based on desired taste and appetite.
Perched on the same cliff-side site as the original Palmilla resort, adjacent to the One&Only Lounge, SEARED stands proud overlooking the Sea of Cortez. It is well worth the extra time to arrive before your dinner reservation and enjoy a cocktail in the Lounge or just stroll around Palmilla point as the sunset sets and the surf pounds the rocks below.
Sebastien Agnes, Executive Chef
Sebastien Agnes, a multi-skilled Chef, born and raised in France, completed his Culinary training at Lycee d’Hotellerie et de Tourisme in Saint-Quenntin-en Yvelines, France. He started his career at an early age as a Demi Chef De Partie at Le Cap Vernet Restaurant in Paris. In this capacity, he had the opportunity to learn and work for legendary chefs such as Alain Ducasse, at the Benoit Restaurant, Eric Frechon at Hotel Le Bristol and Guy Savoy, before he was taken under the wing of renowned Chef Jean-Georges Vongerichten at the Lagoon Restaurant in the St. Regis in Bora Bora in 2006.
In 2008, Chef Agnes was invited by Chef Jean-Georges to assist in the development of a uniquely original dining concept for One&Only Palmilla’s MARKET Restaurant. Unlike any of his existing restaurants, Market featured the Jean-Georges signature style blended with traditional Mexican ingredients and accents from the legendary One&Only Palmilla. He was name the Executive Chef of Market in 2012 and as Executive Chef, he has reopened SEARED, the new steakhouse in collaboration with Chef Jean-Georges.
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