Address: Guadalupe Sánchez 740, Centro, Puerto Vallarta, Jal.
Hours: Monday – Sunday, 2:00 p.m. – 12:00 a.m.
Reservations: +52 (322) 226 7200
Elegance and exclusive ambiances have placed CAFE DES ARTISTES as an iconic reference of haute cuisine in Puerto Vallarta for over 27 years. The excellence in service and high-quality food, make of this restaurant, an ideal venue for intimate celebrations or important business reunions. The creative spirit, passion and unique style of Thierry Blouet, Chef and Founder, have placed Cafe des Artistes as an outstanding representative of the gastronomic pleasures found in Puerto Vallarta.
CHEF OWNER
Thierry Blouet
Born in Puerto Rico to French parents, educated in France and Mexico where haute cuisine is an essential ingredient of the good life. Chef Thierry uses the traditional base of French cuisine with modern techniques and flavors and ingredients from all Mexico.
Maître Cuisinier de France. Balli Delegue du Mexique of La Châine des Rôtisseurs. Member of the French Culinary Academy. He is co-founder of the International Gourmet Festival with 27 years of experience in Puerto Vallarta and Riviera Nayarit, one of the most important gastronomic events in the country. President of the Thierry Blouet Trophy (endorsed by l’Académie Culinaire de France) for 17 years with venues in Puerto Vallarta, Guadalajara, Mexico City and Zacatecas, created with the firm objective of concentrating, promoting and rewarding the gastronomic talent of Mexico.
LOCAL CHEF
Florencio Reyes Hernández
Originally from Huasteca Potosina, where he grew up under the aromas of cornfields and vanilla from his grandfather’s fields and crops. The desire for a better opportunity brought him to Puerto Vallarta with the dream of improving himself in a technological career. Once in the port and with the hope of finding his passion, he took an inspired turn by betting on a culinary career (a very wise decision) at the Universidad Tecnologico Superior de Jalisco Puerto Vallarta.
Already in the world of cuisine, his aspiration has always been to work with the best gastronomic proposals. He began his career under the command of chef Ramon Alvarez (Tuna Blanca, Punta de Mita), his insight gave him the opportunity to aspire to a place at Cafe des Artistes as a kitchen assistant and later as a line manager. Without forgetting his desire to continue improving, he did a stay under the tutelage of chef Francisco Ruano in 2017 and a year later with chef Javier Plasencia, the year in which he competed in the XIII edition of the Thierry Blouet Trophy (2018) in Mexico City, winning 1st place that gave him a pass to the International Jeune Chefs de Rôtisseurs competition in Taipei, Taiwan; this experience gave him the opportunity to assume the position of sous chef at Cafe des Artistes under the tutelage of Chefs Thierry Blouet and Lara Castellón.
In 2022, he made the decision to embark on a new journey at Chef Enrique Olvera’s CARAO. This same year, he expanded his horizons to Europe, sharing his Mexican roots and learning new techniques at Chef Pesti Istvan’s 2-MICHELIN star gourmet restaurant, Platán. Upon his return to Mexico, fate brought him back to take over as executive chef at Cafe des Artistes.
GUEST CHEF
Jose Manuel Baños
Jose Manuel Bolaños, a renowned chef, was born in Pinotepa Nacional, Oaxaca, where he learned his grandmother ‘s culinary secrets. He studied gastronomy at the Culinary Institute of Mexico and expanded his knowledge in Europe, working under the guidance of renowned chefs such as Juan Mari Arzak and Ferran Adria.
Upon his return to Mexico, he participated in the opening of Casa Oaxaca alongside Alejandro Ruiz and in 2010, founded his own restaurant, “Pitiona”. Only four years later, Pitiona was recognized in the prestigious 50 Best Restaurants list by S. Pellegrino, solidifying Baños as a prominent figure in Mexican haute cuisine.
Among his most notable achievements, Baños was awarded the Young Chef Promise award in 2011 and Chef of the Year by GQ in 2014. He was also included in Condé Nast Traveler’s list of the “21 Best New Restaurants in the World” and highlighted by Food & Wine magazine as one of the “most exciting culinary talents in the world”.
His focus on preserving Oaxacan flavors and traditions has led him to collaborate with local producers, support the conservation of chilhuacle chiles and other native species, and use only 100% Mexican ingredients in his creations. As a culinary ambassador for Mexico, he has represented the country at international events, including the Independence Day dinner at the Mexican embassy in Singapore and the Mexico-United Kingdom dual year celebration.
