By David Neth
Chef Yvan Mucharraz
Capella Pedregal resort’s very own Yvan Mucharraz has been promoted to executive chef after joining the exclusive property as chef de cuisine in 2012.
Mucharraz will handle the property’s culinary operation which consists of a 42-member kitchen task force across the resort’s fine dining establishments: Don Manuel’s, El Farallon, Beach Club, Crudo’s and 24-hour in-room dining and banquets. Food and Beverage Director, Marco Bustomante, who has worked with chef Thomas Keller at Per Se in New York, will work with Mucharraz to manage restaurant operations and flagship events. Mucharraz and Bustomante will work together on the annual Food & Wine Festival, set to take place July 10 through 14 and feature chefs like Dean Fearing of Fearing’s, Kent Rathbun of Abaccus and Tim Hollingworth of French Laundry.
Mucharraz’s career began at Bombilla under chefs Yuri de Gortari and Edmundo Escamilla, who helped to develop his skills in Mexican cooking and focus on recipe development. Mucharraz showcased his offerings at conferences and festivals around the world, working with Mexican embassies overseas.
Joining the Tezka team in Mexico City in 2006, Mucharraz worked with Juan Mari Arzak, a master of New Basque cuisine. At the time, the restaurant ranked number 76 in Restaurant Magazine’s “The World’s Best 100 Restaurants” list. Mucharraz joined the Rosewood Mayakoba team in Riviera Maya after leaving Tezka and oversaw the resort’s fine dining restaurant, Casa del Lago.
In 2010 Mucharraz was appointed Chef de Partie at the three-Michelin starred French Laundry in Napa Valley. During his time at French Laundry, he contributed to the popular tasting menu and signature dishes.
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