Km 8.5 Carretera Punta de Mita,
Desarrollo Costa Banderas,
Punta de Mita  63734 Mexico


+52 (329) 226 8333

Enjoy chef Jean-Georges Vongerichten’s innovative concept of Thai, Vietnamese and Malaysian street food at Spice Market. Our unique restaurant is inspired by the famous New York restaurant of the same name, which is also present in Doha and San Miguel de Allende. The space itself is equally spicy, with warm shades of dark red covering the comfortable seating and outlining the wrap-around bar. Spice Market’s original glass dome extends the exotic ambiance by demarcating the VIP area while the DJ sets the mood for great music.

Local Chef

 Juan Manuel Guizzo

Born in the province of Buenos Aires, Argentine Republic, Juan Manuel Guizzo, now knowed as the Executive Chef of the prestigious W Punta de Mita, began his professional career in 1992, in distinguished restaurants in the well-known gastronomic area of ​​Puerto Madero in the Province of Buenos Aires. Emphasizing the most important ones such as Katrine and Bice Ristorante. As well as he did an internships at Bice Ristorante in Palm Beach, United States.As the years passed, Chef Juan Manuel Guizzo decided to grow his professional career in luxury hotels after being hired by Park Hyatt Buenos Aires, Four Seasons of the same City and Park Hyatt Mendoza. Later, he chose to leave his native country, landing in Punta Del Este Uruguay to open the Hotel Fasano Las Piedras. Years later, he continued his journey and he became part of the St. Regis hotel in Punta de Mita, a luxury hotel. His last stop during this time was at the W Punta de Mita Hotel where he is currently the Executive Chef.

Guest Chef

Riaz Ahmad Siddiqui

N. 1966. Punjab, Pakistan. His love for gastronomy dates back to childhood. He is an engineer with a master’s degree in hydraulics by profession, but his passion is gastronomy. This is how Chef Riaz, in parallel to his academic training, took various courses, in his country of origin and in the United States to perfect his seasoning. A chef with an honest smile, he considers very important to the set of ingredients of the Pakistani culinary tradition, as well as to dishes prepared with legumes and clarified butter, such as dhal makhani, or curries, vegetarian recipes or stews cooked in a clay oven. Pakistan is the expert of experts in the use of spices. The chef Ahmad is an expert and explores it in the menu of Tandoor, whose kitchen he has headed since 1986, the year in which thanks to the support of his brother Niaz, the doors of the restaurant were opened for the first time. More than 30 years behind the stove have given him the experience that today is recognized by diners and specialists. In Mexico, he is considered a pioneer and leader in the field of Asian gastronomic culture.
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