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Los Cabos Magazine #37 - Summer 2014

Top Chefs Meet the men behind Los Cabos’ most exciting menus Romeo & Julieta’s Matias Forte expertly weaves together traditional Italian fare, organic, all-natural ingredients, and innovative twists. It’s an exciting time for foodies in Los Cabos. Talented chefs from the world over have flocked here and are powering kitchens with innovative dishes, bold flavors, and quality, locally sourced ingredients. Here, writers Chris Sands and Sandra A. Berry profile some of the region’s top chefs. The Architect Italian-born and German-trained chef Matias Forte expertly weaves together traditional Italian fare, organic, all-natural ingredients, and new styles at Romeo & Julieta. Every season, he 62 LOS CABOS MAGAZINE | SUMMER 2014 updates the menu, filling it with Mediterranean dishes. Keeping close to classic Italian fare and always mindful of taste, texture, scent, and visual appeal, Forte nevertheless likes to experiment by adding elements “such as an architect would in designing a building by using art and imagination.” His belief is that it’s his responsibility to offer only the freshest, healthiest ingredients from his kitchen. This passion stems from his association with a cancer clinic when he saw how healthy food could make a difference in one’s health. “This is an important moment in history,” he says. “Chefs have a responsibility for the protection of the ecosystem and must be respectful of nature and not serve food that is endangered. There is no need to sacrifice future generations for the sake of something unique.” In his five-plus years with Romeo & Julieta, Forte has breathed new life into the well-established 25-year-old restaurant. His philosophy is to always have the guest in mind, and he passes this credo to his staff. “The guest must be able to trust the waitstaff in all ways,” he says.—S.A.B. The Scientist “My favorite thing about Café Canela,” chef Edgar Román Chávez says, “is that it’s kind of like my lab: It’s the place where I can really stretch out and try new things.” For the past 11 years, Chávez has tried several new things helming menus at Grupo Mi Casa, which includes Mi Casa and La Panga Antigua in San José del Cabo and Café Canela, Peacock’s, and a second Mi Casa location in Cabo San Lucas. Although its old-world Mexican decor invites comparisons to Mi Casa, Canela’s menu and the casual sports bar atmosphere help to set the downtown eatery apart. It’s where Chávez brings in disparate international influences and engages in culinary experiments that might not fit the more narrowly defined concepts at his other restaurants. Here he can fully display his creativity, showcasing the technique and talents that have distinguished his 20-plus-year career. Born in México City, Chávez enjoyed a distinguished career in the country’s capital before moving to Los Cabos. He’s a member of the French Culinary Academy, a board member of the Vatel Club’s Baja California Sur branch, and the founding ambassador of Chefs al Rescate (Chefs to the Rescue) in Los Cabos. Despite his accomplishments, Chávez has never Arlen Rodriguez


Los Cabos Magazine #37 - Summer 2014
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