Address: Blvd. Nuevo Vallarta 4 Int. 2 Plaza San Carlos, 63732 Nuevo Vallarta, Nay.
Hours: Monday – Sunday, 1:30 p.m. – 11:00 p.m.
Reservations: 322 293 8888
Loma 42 Bahía, located in Nuevo Vallarta, delivers a creative culinary experience with smoky, wood-fired flavors crafted by Chef Héctor Rodríguez. The menu ranges from ceviches and aguachiles to wood-fired pizzas, pastas, tacos, and juicy cuts of meat, all made with fresh, seasonal ingredients.
Its sophisticated and welcoming ambiance makes it perfect for memorable gatherings with family and friends. Conveniently located on Nuevo Vallarta’s main avenue.
Recognized by México Gastronómico from Culinaria Mexicana and Marco Beteta, Loma 42 Bahía is considered one of the top restaurants in Mexico.
Born in Acaponeta, one of Nayarit’s regions with the deepest culinary roots, Chef Brandon grew up surrounded by the flavors of the sea, a defining element of the area’s identity and a major tourist attraction. From a young age, his mother —a native of Acaponeta with exceptional cooking skills— shared with him the secrets of the kitchen and the treasured family recipes. These early lessons shaped his hands-on culinary foundation and later inspired him to pursue formal studies.
A graduate of the Universidad Tecnológica de Nayarit with a degree in gastronomy, Chef Brandon has developed a style deeply rooted in the traditional cuisine of Nayarit’s coast. His culinary creations masterfully blend the flavors of the sea with grilling techniques, resulting in a fresh, dynamic, and contemporary approach.
Today, as head chef of Loma 42 Tepic, he continues to honor his heritage while bringing innovation to every plate. His work reflects not only his technical expertise but also his passion for showcasing the cultural richness of Nayarit through dishes that connect tradition with modern flair.
Born in Mexico City in 1990, Yair has been immersed in the culinary arts since 2018. He began his career as a kitchen assistant at Hotel Presidente Intercontinental, where he quickly advanced to the role of hot kitchen supervisor in the banquet area. Throughout his career, he has worked in various kitchen sectors, including cold, hot, breakfast, dinner, and events, and has complemented his training with specialized workshops and diplomas.
His experience includes notable roles such as Chef de Partie at renowned restaurants like Gaucho Grill in Polanco, Au Pied de Cochon at Hotel Presidente, Diana at the St. Regis Hotel, and Rustic Pan, where he specialized in rustic bakery. He has had the privilege of working with renowned masters such as Chef Guy Santoro and the Rivera Ríos brothers from Koly.
He participated in the opening of the Sofitel CDMX Hotel at the Bajel restaurant and the opening of Noi at Mousai in Puerto Vallarta. He has also held supervisory positions at the Hilton and Hyatt Ziva hotels in Vallarta. Currently, he is the Chef at the Fine Dining Beach Club Xalli Club, where he continues to develop his passion for cooking.
Set against the breathtaking backdrops of Puerto Vallarta, Riviera Nayarit, and Tepic, with perfect weather and spectacular views, the Gourmet Festival is more than an event: it is a celebration of culture, flavor, and community since 1995.
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