Address: Olas Altas 380-B Centro sur, Zona Romántica. Puerto Vallarta, Jalisco, México.
Hours: Monday – Saturday, 8:30 a.m to 11:00 p.m.
Reservations: +52 322 223 0760 / +52 322 222 5058
If you enjoy coffee and fine cuisine, Kaiser Maximilian, a restaurant that evokes Vienna in its golden age will surely fascinate you. His Austrian host Andreas Rupprechter named this place in honor of one of his nationals, the former emperor of Mexico. The kitchen offers a great variety of food, mixing the flavors of the Old and New World.
LOCAL CHEF
Carlos Palomera
Chef Juan Carlos Palomera Almejo, originally from Talpa de Allende, Jalisco, has dedicated nearly three decades to perfecting his culinary craft at Kaiser Maximilian, a reference point for European cuisine in Puerto Vallarta. Throughout his career, he trained as an apprentice under the renowned Chef Bernard, owner of the prestigious Trío restaurant. This apprenticeship laid the foundation for his culinary education and solidified his passion for fine dining. With a career that has seen him host 26 guest chefs at the renowned International Gourmet Festival, one of the most important gastronomic events in Puerto Vallarta and Mexico, Chef Juan Carlos has been an ambassador of the region’s rich culinary tradition while maintaining a distinctive European focus in his cuisine.
His talent has led him to collaborate with world-renowned chefs such as Chris Bradley, Tara Glick, and Stefan Glantschnig, who have recognized his ability to blend European flavors and techniques with local ingredients. Now, with a solid reputation and a unique culinary style, Chef Juan Carlos Palomera is ready for another edition of the International Gourmet Festival, where he will once again delight diners with his culinary mastery.
GUEST CHEF
Mathieu Ravinel
Mathieu Ravinel is a distinguished French chef whose impressive career in high cuisine has been shaped by rigorous training and invaluable experience. His culinary journey began at the esteemed hospitality school of Thonon les Bains, the oldest institution of its kind in France, where he laid a strong foundation in culinary arts. He further honed his skills at the renowned Ferrandi school in Paris, immersing himself in the techniques and philosophies that define French haute cuisine.
Throughout his career, Mathieu has made significant contributions to a series of prestigious restaurants. From 2012 to 2014, he showcased his talent at Ze Kitchen Galerie under the mentorship of Chef William Ledeuil, before moving on to work with Chef Michel Kayser at Alexandre in 2014-2015. His collaboration with Chef Jean Sulpice at Oxalys in 2015-2016 allowed him to deepen his expertise, while his role at La Palombe from 2016 to 2018, alongside his father, marked a significant period of growth and management experience. After this, he continued his professional development with Chef Xavier Beaudiment at Le Pré (2018-2020) and then at Vista in the Lily of the Valley Hotel, under Chef Vincent Maillard, from 2020 to 2023.
Currently, Mathieu serves as Sous-Chef at Le Champs des Lunes, working with Chef Guillaume Goupil. His journey reflects a commitment to culinary excellence, creativity, and a deep passion for gastronomy. With each position he has held, Mathieu Ravinel has not only refined his skills but also contributed to the rich tapestry of French culinary heritage, continuing to inspire both his team and patrons with his innovative approach to cuisine.