Going Places

April 2017

Devadip Zahar & Miriam Jimenez Tapia

  • /Portals/0/images/2017/GoingPlaces/DevadipZahar.jpg

    Devadip Zahar

  • /Portals/0/images/2017/GoingPlaces/MiriamJimenezTapia.png

    Miriam Jimenez Tapia


The Resort at Pedregal announced the appointment of two new Chef de Cuisines; Devadip Zahar at Don Manuel’s and Miriam Jimenez Tapia at El Farallon.

Known for her fresh, crisp culinary style, Chef Miriam will continue to drive El Farallon’s coastal-inspired, yet elevated menu, while Chef Devadip will bring his culinary talent and knowledge to the table at the resort’s standout restaurant, Don Manuel’s.

“We’re welcoming not one, but two highly regarded Chef de Cuisines to our dynamic culinary team,” said Fernando Flores, general manager. “Chef Devadip’s innovative nature and passion for service sets the stage for Don Manuel’s, which is entrusted with elevating the Los Cabos dining experience. Meanwhile, Chef Miriam’s fresh perspective and superior attention to detail is the ultimate pairing for El Farallon’s ocean-to-table ethos. Together, these top toques embody The Resort at Pedregal’s spirit of unprecedented luxury, sophistication and personalized service.”

With more than nine years of industry talent and culinary expertise, Zahar will be at the helm of the kitchen at Don Manuel’s. He trained at the Superior School of Gastronomy in Mexico City, while dually working at Restaurant Bakéa, and has since worked his way through EUHT St. Pol de Mar school in Barcelona, the MB restaurant at the Live Aqua Resort, Restaurante Oca and more, providing him with a diverse culinary style that melds global cuisine influences with local ingredients.

His extensive and notable background has allowed him to share the kitchen and work with prominent chefs, including Chef Vincent Torres, Chef Michelle Bernstein, Michelin-star Chef Mario Gamba and more. Originally from Mexico City, Chef Devadip’s dual passions include experimenting with global techniques and influences and providing exceptional and personalized service to guests.

Tapia started her culinary career at the Universidad Iberoamericana’s culinary arts program in Mexico City, and has since rose through the ranks from a kitchen assistant to the opening teams of Rosewood Mayakoba and Nizuc Resort and Spa’s Terra Nosta.

A native of Mexico City, she developed her passion for traveling and discovering new cooking techniques, flavors and smells from her mother and grandfather at a young age. Her diversified culinary style and dedication to creating simple yet elegant cuisine reinforces El Farallon’s commitment to showcasing the freshest and finest locally-sourced ingredients that Los Cabos has to offer.

The Resort at Pedregal sits on a 24-acre site at the southernmost tip of Mexico’s Baja California Peninsula, accessible only by the private Dos Mares tunnel, but just minutes from downtown Cabo San Lucas. The property boasts 113 guest rooms, suites and multi-bedroom residential style villas. The resort features two traditional meeting rooms that can be combines to accommodate 80 guests, Casa Bella Vista, an event space that overlooks the Marina of Cabo San Lucas as well as a Presidential Suite.

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