Avenida Anclote Lote 5, El Anclote, Punta de Mita, Riviera Nayarit
Hours:5:00 p.m. – 9:30 p.m.
Reservations:
+52 329 291 5414
Punta de Mita dresses up in white and sophistication with the unique flavors of Thierry Blouet. A true feast of fresh, organic ingredients and the traditional cuisine found at the Mexican Pacific coast.The elegant, yet relaxed atmosphere of the seaside world-class restaurant Tuna Blanca is the spot where locals and visitors gather to treat themselves to exceptional cuisine, romantic settings, and splendid sunsets.
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 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.
LOCAL CHEF
Chef Ramon Alvarez
With an impeccable 31 year trajectory, Chef Alvarez has climbed different positions since 1992 at Grupo Café des Artistes until he managed to remain as the right arm of Thierry Blouet and as Executive Chef of Tuna Blanca.
GUEST CHEF
Chef Jorge Ildefonso
Originally from Guadalajara Jalisco, Chef Jorge Ildefonso has found his home in the Yucatan Peninsula, a land that has allowed him to explore and learn from local products to create a concept of Contemporary Peninsular cuisine, attached to the flavors of traditional cuisine, and with great respect to the work of the producers and traditions of the region, a simple cuisine, very sincere and full of flavor that is reflected in his restaurants Casona Los Cedros inside the Cedros Boutique Hotel in Espita and his most recent opening La Mata inside the Sureño Boutique Hotel in Merida Yucatan.
Chef Ildefonso is an ambassador for Pesca con Futuro and an activist for the preservation of endemic corn in the Yucatan Peninsula, his great work to promote local products led him to collaborate in the book published in 2022 called Frutas y Verduras de Quintana Roo (Fruits and Vegetables of Quintana Roo).
CHEF INVITADO
Chef Jose Oscar Casimiro Segundo
Oscar Segundo chef de 34 años formado en el Centro de Gastronomía y Sazón ubicado en Toluca, Estado de México.
Oscar descubrió la cocina desde su infancia, al cocinarle a sus hermanos, y fue así que comenzó a expresarse a través de los sabores.
Cocinero de raíces mazahuas. Ha trabajado en restaurantes de la talla de La Leche, almacén gourmet ubicado en Puerto Vallarta, Jalisco, y en el Hueso Restaurant en Guadalajara, Jalisco a lado del chef Alfonso Cadena. Reconocido como el mejor joven chef de Centroamérica y el caribe por s.pellegrino. Tuvo la fortuna de representar a México en la ciudad de Milán en el concurso de cocina internacional s.pellegrino Young chef 2018. Ha sido reconocido por Mex Best a nivel nacional como chef promesa 2022. Así como también chef revelación por Food and Travel Mexico 2022.
En la actualidad chef copropietario del proyecto Xokol antojeria el cual es un molino, tortillería & restaurante el cual trabaja para reactivar el consumo y producción del maiz criollo de jalisco y la zona mazahua del Estado de México. Xokol trabaja de la mano de su hermano proyecto Ajumú, taller de cocina, donde se realiza investigación, conservación de técnicas, ingredientes y productos de la zona de jalisco y estado de México.
