Address: David Alfaro Siqueiros #164, Las Glorias, Puerto Vallarta, Jalisco
Hours: 6:00 p.m – 11:00 a.m
Reservations: +52 (322) 226 2900
BORDEAUX BY SECRETS VALLARTA BAY, Discover new trends in French cuisine with the finest detail of ingredients that assemble to perfection under a structure of textures, aromas and flavors that claim the most sensitive palates. The Chef and Sommelier have created the best scenario where Foodies & Gourmands converge to recreate moments of the purest Bon Vivant style in the best and warmest atmosphere of Bordeaux and its Chef’s Table by Secrets Vallarta Bay.
LOCAL CHEF
Chef Leopoldo Cortes
Originally from Michoacán and with deep roots in Puerto Vallarta, this Mexican chef has dedicated his career to elevating Mexican gastronomy to new heights of excellence. With extensive professional experience spanning Central America, Russia, Germany, Spain, England, France, and Canada, he has brought Mexican culinary art to a global audience. He has participated in prestigious international events such as Madrid Fusión and Bocuse d’Or, showcasing his commitment to quality and innovation.
During his time in Puerto Vallarta, he joined the prestigious team at Café des Artistes, contributing significantly for approximately 12 years. He is currently serving as the Executive Chef at Hotel Secrets & Dreams Vallarta Bay, where he shares his vast experience and knowledge with his team, inspiring them with his refined techniques and unique charisma.
GUEST CHEF
Mark Rausch
Mark Rausch and his brother Jorge are prominent figures in Colombian cuisine. Their rise to fame began with the opening of their restaurant Criterión in the gastronomic area of “La G” in Bogotá, which quickly became one of the most sought-after in the city. Their culinary expertise captured the attention of everyone, and since then, their fame has continued to grow.
Mark ventured to Canada to hone his culinary skills. He started his training at the Pacific Institute of Culinary Arts in Vancouver and then worked at prestigious restaurants such as Morresy’s, Aqua Riva, and Iaci’s. His pastry experience flourished under the mentorship of the renowned pastry chef Jean Pierre Sánchez at the Hotel Delta Pinacle. After more than eight years in Canada, he returned to Colombia with his brothers to open their own restaurant, Criterión. Their success was evident, and their pastry shop, Rausch Patissier, gained recognition, was honored by Colombian gastronomic critics, and received awards in the local and international industry. Their culinary legacy has expanded through various gastronomic concepts in Bogotá and beyond, solidifying their position as true culinary references in Colombia
