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.
Chef Neftali Zepeda Mercado
Originally from Toluca, State of Mexico, the youngest of three siblings, raised in an agricultural environment with a background in farm animal husbandry. It was also the love for traditions and flavors that sparked my interest in good food, always taking care with each ingredient in its preparation and cooking time.
Over time, that interest grew and I began my studies in Food Chemistry, a career I did not complete, but it helped me fin
d my way into the culinary world. This profession awakened a passion for service, attention to detail in each dish, and the careful application of techniques in cooking.
I pursued my studies at ICUM campus Puebla, complemented with courses in pairing seafood, meats, and desserts. Along the way, I reinforced my technical knowledge by studying new trends, Wok cuisine, Spanish tapas, and a Postgraduate Degree in Haute Cuisine and Gastronomic Management that I completed in Buenos Aires, Argentina.
In my professional environment, I began my career in hospitality in San José del Cabo for Westin, where I honed my skills in French cuisine. I’ve had the opportunity to work in various tourist destinations in Mexico such as Cozumel, Puerto Vallarta, Cabo San Lucas, Ixtapa, and had the fortune to showcase my work abroad in Costa Rica.
For the past 8 years, I have been a part of AMR, now Hyatt Collection, where I started with the opening team of Breathless Cabo San Lucas as Executive Sous Chef. Later, I joined Secrets Papagayo Costa Rica as Executive Chef, Dreams Los Cabos as Executive Chef, and now I am once again a part of this family with the team at Secrets & Dreams Vallarta Bay.
Always characterized by work with discipline and respect, it has given me a distinctive mark in every team I’ve been a part of.
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