Carretera a Barra de Navidad Km. 7.5 Puerto Vallarta, JAL, 48390, México.
Hours:Lunes a Viernes: 5:00 pm – 12:00 am
Sábado a Domingo: 3:00 pm – 12:00 am
+52 (322) 176 06 85
Located at TierraLuna Gardens, in the heart of Garza Blanca Preserve, a brand-new steakhouse and grill featuring unique sunset views, sublime cuts of meat, and handmade cocktails, awaits to de discovered by the most discerning of diners.
Rogelio Domínguez Vargas
His creative talent led him to develop as a cook starting his career in kitchens of grill and smoked in the city of Puebla. In 2014 he did an internship in the restaurant “Central” in Lima Peru with Chef Virgilio Martinez and Pia Leon as line cook. In 2016 he traveled to the United States starting as a line cook in banquets, learning techniques and the culture of North America. In 2017 he returns to his hometown (Puebla) continuing his career as Research and Development Chef at the Baroque restaurant located inside the International Museum of the Baroque in the city of Puebla, the endemic cuisine of Puebla becomes part of his philosophy as a chef and with research and history methodology he shapes the exhibition menus about art and its roots. Later he becomes Sous Chef of Barroco, where he is recognized for the Tasting Menu “Salvador Dalí and the divine comedy”.
In the summer of 2018 he participates in the IXTAChef2018 International Mexican Cooking Competition, being awarded 1st place.
In 2019; he becomes Co owner of “Montaje. Cuisine of regions”; Rogelio’s concept and restaurant. The concept “Gastronomic space” defines the project that consolidates the best of Puebla’s gastronomy and its endemic and regional culture. The project is structured using native ingredients from Puebla, researching products from the countryside, supporting producers from Puebla, and betting on the culinary techniques of yesteryear of the kitchens of the state of Puebla. He is currently in charge of the concept of origin “Cocina de brasa, humo y parrilla” where the new challenge is to merge two international cultures with the fundamentals of fire.
Klaus Albert Mayr
Born in Miami, Florida, to a Yucatecan mother and a father from southern Germany, he grew up surrounded by gastronomy, emigrating to different cities of the world for the work of his father Chef. Taking it from Santo Domingo, Republic Dominican to Hawaii (where his father won the national contest for the best poke). always influenced by Mexican ingredients by cooking at his mother’s house and with constant visits to Merida and Germany.
Settled in Napa Valley, he began his career working from his teens with Thomas Keller (named at the time, as the best chef in America and winner of 3 Michelin stars) and where Klaus found his place in the kitchen, working and learning from Joshua Schwartz for three years in Bouchoun and later as – Meat Butcher – at French Laundry for two more years (3 Michelin stars and winner of #1 of the World’s 50 best for two consecutive years).
His exploration of gastronomy made him move to San Francisco, where looking for another type of experience began working on ”Flour + Water”, with the renowned chef Thomas McNaughton and where began to get involved with Italian food. Curiously, he learned about Reyna’s Italian cooking. Hermosillo, a woman from Guanajuato, who with the advantage of having small hands taught him to do pasta, Klaus mentions that he had never seen so much talent and effort in a person even coming from Michelin restaurants. involved in an accident, broke his arm and dislocated his wrist, situation that forced him to dedicate himself in his rehabilitation to the confectionery for Central Kitchen, from the same group as the Chef McNaughton.
Seeking a pastry specialization and European experience, Klaus is hired by at Celler De Can Roca (3 Michelin stars) with Jordi Roca, one of the most internationally recognized pastry chefs, where He focused on the production of caramel, chocolate and ice cream and where he received an offer from Geranium (3 Michelin stars and currently #5 in the World’s 50 best) as Sous Chef and in charge of research and development of new dishes and it was where he was selected to represent Norway in for the biennial chefs championship, Bocuse d’Or. In search of his Mexican roots, Klaus joins the Quintonil team (#24 of the World’s 50 best) as Chief de Cocina with Chef Jorge Vallejo, creating experiences and applying techniques learned in other countries to Mexican dishes for a period of two years. Living between San Francisco and Mexico City Klaus develops together with Rodney Wages -Avery- a concept Asian-Californian and where he has the opportunity to become involved with oriental cuisine and techniques Japanese that I had never experienced. Missing life in Mexico and in the midst of several trips, he creates a concept where he can mix the best Ingredients from Mexico applied all his experience in a simple concept reviving a corner in the Countess under the name of Anonymous Collective and developing a new pizzeria in Col. Juárez with opening in April 2023.