Tops in Taste – Chef of Los Cabos
Los Cabos Magazine article – Issue #10 – January 2006 – by: Sabrina Lear and Sandra Berry
Raffaele Di Maio
A Cabo culinary pioneer, Raffaele Di Maio was born in Sorrento, Italy. Orphaned at 16, he lived and apprenticed with his restaurateur uncle. Chef Raffaele traveled Europe perfecting his vocation, learning five languages. From Capri’s Hotel Paradise to Naples’ Hotel Vesuviano, to the Ristorante Boccalino in Brussels, he served the famous and the infamous, from King Farouk to Lucky Lucciano. A friend convinced him to relocate to L’Italiano, in México City, where The Art of Good Eating magazine called him, “an artist in the kitchen.” Lured to Romeo y Julieta in 1985 by the daughter of Cabo pioneer Luis Bulnés, queues soon formed along the sidewalk. On a handshake with Don Luis, he became head chef for both Romeo y Julieta and Galeon, creating the premier restaurants they are today. Spending most of his evenings mingling at the restaurants, he still travels, returning often to Sorrento. He loves his work and it shows. He has earned his “artist in the kitchen” reputation and is an ambassador of good eating to those who frequent each establishment.—S.B.
Volker Romeike
Drawn to cooking and traveling from an early age, German born Volker Romeike left Europe to work in México City hotels and restaurants in 1984, and later in Puerto Vallarta and Guadalajara. During his 12 years with Hyatt Hotels, he rose to executive chef, working in Puerto Rico, Hawaii, and California. He came to Cabo with Hyatt, and when plans for their hotel fell through, he risked staying on. Since Pitahayas opening at the Hacienda del Mar Resort in 1995, Chef Volker has been wowing diners with his innovative Pacific Rim cuisine, honed in Hawaii. Pitahayas has received the Five Star Diamond Award every year since 1999, along with a lifetime achievement award bestowed to Chef Volker in 2004. He is a member of the Chaîne des Rôtisseurs and the Vatel Club of México, and on the invitation list for the annual 12-day Gourmet Festival in Puerto Vallarta. He loves good wine and good food, and also enjoys the simple fare prepared by his Puerto Rican wife.—S.B.
Edith Jiménez
Known for her energy, drive, and 1,000-megawatt smile, Edith Jiménez Moreno Smith is the force behind The Office and Edith’s restaurants. From a small village in the verdant mountains of Guerrero State to the culture shock of 1970s Cabo San Lucas as a teenager, her rise to the top began, as most self-made success stories do, at the bottom. With no formal education in the hospitality industry, Edith trained at Cabo’s early hotels, restaurants and bars, learning the keys to success from the ground up, while taking time off each year to travel. Edith loves to eat and loves good food—her restaurants highlighting fresh regional ingredients, with just the right combination of herbs and spices to create the savory “Baja cuisine” she is known for since 1987. She strongly believes in staff training, “part of training is to experience the world like our clients do,” she says, sending staff abroad to Europe and the U.S., and to Baja California’s Valle de Guadalupe to appreciate the boutique Mexican wines proudly served at Edith’s. Although she spends as much time as possible relaxing with her husband and their two daughters, Edith is busy creating a third restaurant; and loves to explore the small mountain ranch communities north of Cabo, looking for authentic Californio cuisine.—S.L.
Roberto Valle
A born host and restaurateur, and one of Cabo’s hottest chefs and caterers, Roberto Valle’s love of fine food was fueled by his family’s cook, Julia. A hit with his Mexicali teen peers for elaborately themed dinner parties, after majoring in business in Monterrey he went to L.A., working for the La Salsa chain. Then came Zest, his successful San Diego-based catering company. Needing a change, he went to Paris, receiving his Grand Diplôme from Le Cordon Bleu in 2001. After event planning in NYC, he returned to re-open Zest, but a fateful trip to Cabo—where he’s been a regular since the early 1990s—found him opening Voilá. After a well-received run at Villa Valentina, he’s moved to the new Plaza Paulina, in San José del Cabo’s historic downtown. His food explores the richness of flavors—savory, sweet, tart, and spicy, and he loves to mix Mexican, French, and Thai, creating flavor bursts, always playing with the taste. His signature decadent lobster burrito shares the menu with other inspired creations at Voilá.—S.L.
Christopher Chong
Now 25, Chef Christopher, began his career at 15 under Chef Raffaele Di Maio, graduating from San Francisco’s California Culinary Academy. He worked in New Orleans with the famous Brennan restaurateurs, and in Monterrey, México, followed by Café des Artistes in Puerto Vallarta. Two weeks before the Sea Queen opened owner Luis Bulnés asked Christopher to step in. Cabo San Lucas-born, he mixes Asian techniques and Mexican ingredients with great success—the Asian influence in his genes (his great grandfather came from Canton, China). A wine enthusiast, with a desire to earn his sommelier standing, Chef Christopher is also a food and beverage instructor at a local university. He returns to Napa’s Culinary Institute of America several times a year, working on a Master Chef degree. A catch and release advocate, you won’t see dorado, marlin or other billfish on his menu. He enjoys exhibiting regional dishes at Los Cabos gastronomic festivals and loves to entertain groups—just give him a budget and he’ll do the rest.—S.B.
