Elegance and exclusive ambiances have placed CAFÉ 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 Café des Artistes as an outstanding representative of the gastronomic pleasures found in Puerto Vallarta.
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 Délégué 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.
Lara Castellón – Executive Chef
Originally from Puerto Vallarta, she orchestrates the wonderful gourmet creations of Thierry Blouet; her love for cooking and 10 years of experience have led her to become Executive Chef of this award-winning world-class restaurant.
After 12 years of travel, learning, and discipline; working in the best kitchens around the world like Pujol, Noma, Gaggan, and Cosme; Chef Enrique Hernández returns to his hometown in Colima to open his gastronomic project: KOMUNAL.
Komunal is the restaurant where you can experience the chef’s culinary proposal: a creatively evolving Mexican cuisine in a small and intimate space within the state of Colima, hidden from plain sight. They offer only a tasting menu that changes monthly, inspired by the season and local produce, as well as personal travels and tastes. The aim is to synergize with local communities to rediscover underused endemic ingredients.
His expertise in Technique, Product, and Creativity from the Basque Culinary Center in the Basque Country, and specialization in Food Design Thinking from ISU in Puebla, validate a solid practical and theoretical foundation in the gastronomic and restaurant field.
Enrique is a firm believer in social responsibility. He serves as an ambassador for his state and aims to engage with producers, gatherers, and traditional cooks in the region to be closely involved in the process of each ingredient. His intention with Komunal is to create a project with a distinct identity, a destination restaurant, so that Mexico knows that #ColimaExists and that #HereinColima we are more than meets the eye.