Hours: Monday – Sunday, 5:00 p.m. – 10:00 p.m.
Resertions: +52 322 121 4935
Perched on a dramatic cliffside just 25 minutes south of Puerto Vallarta, Le Kliff offers a uniquely romantic setting surrounded by lush tropical gardens and sheltered by one of the world’s largest palapas. Widely recognized as one of Mexico’s top restaurants, it has received numerous international awards for its outstanding cuisine and impeccable service.
Two of its most iconic features are La Terraza del Amor and La Mesa del Amor, where countless weddings and romantic dinners have taken place. Le Kliff is the perfect destination for those seeking a world-class dining experience in a breathtaking natural setting.
Originally from Teziutlán, Puebla, Hernán Montiel found his passion for cooking by watching his grandmother’s respect for traditional processes and his family’s cultivation of corn, beans, squash, bananas, and lemons in their backyard. He earned his degree in gastronomy in 2015 and built a strong culinary career working across Mexico in Baja California Sur, Quintana Roo, Jalisco, Guanajuato, and Puebla.
Hernán has worked alongside renowned chefs like Oswaldo Oliva, Diego Telles, and Oscar Segundo, with his career gaining momentum in 2020 at Aperi in San Miguel de Allende. He later returned to Puebla to lead the kitchen at Maizal, the restaurant of Daniel Nates, where he remained for three years and took part in events such as the Festival de la Milpa and the Festival Gourmet Internacional.
In 2024, he became head chef at Augurio, by Ángel Vázquez, where he continues to honor and reinterpret Puebla’s culinary traditions. His cuisine reflects technical precision, cultural depth, and heartfelt storytelling through flavor.
Born in Mexico City in 1990, Yair has been immersed in the culinary arts since 2018. He began his career as a kitchen assistant at Hotel Presidente Intercontinental, where he quickly advanced to the role of hot kitchen supervisor in the banquet area. Throughout his career, he has worked in various kitchen sectors, including cold, hot, breakfast, dinner, and events, and has complemented his training with specialized workshops and diplomas.
His experience includes notable roles such as Chef de Partie at renowned restaurants like Gaucho Grill in Polanco, Au Pied de Cochon at Hotel Presidente, Diana at the St. Regis Hotel, and Rustic Pan, where he specialized in rustic bakery. He has had the privilege of working with renowned masters such as Chef Guy Santoro and the Rivera Ríos brothers from Koly.
He participated in the opening of the Sofitel CDMX Hotel at the Bajel restaurant and the opening of Noi at Mousai in Puerto Vallarta. He has also held supervisory positions at the Hilton and Hyatt Ziva hotels in Vallarta. Currently, he is the Chef at the Fine Dining Beach Club Xalli Club, where he continues to develop his passion for cooking.
Set against the breathtaking backdrops of Puerto Vallarta, Riviera Nayarit, and Tepic, with perfect weather and spectacular views, the Gourmet Festival is more than an event: it is a celebration of culture, flavor, and community since 1995.
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