Táu Beach Club is one of the most exclusive beach clubs in Puerto Vallarta. Located in the enclave of Marina Vallarta, it is an adults-only space that offers privacy and seclusion, as well as a line of luxury services and amenities overlooking Banderas Bay.
The name Táu, which means “Sun” in Wixarika, the indigenous language of the Huichol natives of Mexico’s Pacific coast. This name was chosen because Puerto Vallarta sees over 2500 hours of sunshine a year.
Taú Beach Club features an infinity pool, an ocean view Jacuzzi with cozy Balinese beds, sun loungers with umbrellas and an elegant air-conditioned lounge on top for family gatherings, corporate events and weddings.
With a magnificent view of the sunset, Táu Beach Club counts with the creativity of its Chefs in the preparation of an original menu and its selection of wines make the perfect pairing.
In the restaurant area there are panoramic tables overlooking the sea to enjoy an excellent view while tasting its exquisite dishes, with traditional preparations or specialty themed dinners and a magical and private atmosphere.
Táu Beach Club is ideal to spend the day and relax, have a romantic dinner, organize the wedding of your dreams or have dinner with friends. The organization of weddings is one of the most demanding events. It is available for up to 250 people. Also one of the unique experiences offered are romantic dinners which can be booked for anniversaries, marriage proposals and birthdays.
Guests can enjoy delicious amenities during the day such as an oriental tuna tostada, octopus carpaccio, aguachile and traditional ceviche and an inspired Mediterranean Menu at night, where you will find lobster, carpaccio, handmade pastas, prime cuts and an exquisite variety of desserts accompanied by a variety of desserts.
of exquisite desserts accompanied by Mixology and a selection of premium wines.
Sandra Fabiola Macías Cordero
Chef Sandra was born on February 15, 1993 in Gomez Palacio, Durango, her culinary career began in the city of Leon, Guanajuato working in Grupo Argentilia at the age of 18 and at the same time studying at the Corbuse Gastronomic Institute. SHe arrived in the city of Puerto Vallarta in 2015, where she got to know the hotel industry and today he works as Executive Sous-Chef at Velas Vallarta and Chef at Táu Beach Club. Her love for cooking is something that caught her attention since she was a child, as her grandmothers and aunts are great home cooks. Throughout the years and living in kitchens alongside different chefs, she has never ceased to learn and be surprised by the wide and beautiful world that surrounds gastronomy and how multi-sensorial it is.
Laura Avalos was born in Manzanillo, Colima; and since she was a child she had an interest in gastronomy; her father was a great inspiration to dedicate herself to this fascinating world of flavors.
In 2012 she began her career at the Grand Velas Riviera Maya, where she opened her culinary world, acquiring new knowledge and new techniques. But it was in the kitchen of the Frida restaurant where her passion began to take shape. With Ricardo de la Vega, she learned the taste of Mexican gastronomy, participating in two editions of the Wine & Food Riviera Maya festival.
She continues his journey at the contemporary French specialty restaurant Piaf, led by chef Mario Soto, where discipline and perseverance is the task of all. Here she participates in The best Of France 2015, with chefs Christian Tetédoie, Michelin-starred, Claude Le Tohic, Claude Godard and Michel Mustiere, who are members of the Culinary Academy of France.
Subsequently, she returned to participate with chef Ricardo de la Vega in The Best Of Mexico 2016, together with Michelin-starred chefs Carlos Gaytan, Zahie Tellez, Francisco Ruano and Alejandro Heredia (The Mexican Chef of the 20th Century).
In 2018 she takes the helm of Chaká restaurant of regional Yucatecan cuisine, where she hosts the event “The Best Of Mexico’s Culinary Traditions”, cooking hand in hand with renowned chefs such as: Ricardo Muñoz Zurita, David Cetina, Reyna Mendoza, Pablo Salas and Joel Ornelas.
Since 2021 he has been directing Frida, a restaurant of contemporary Mexican cuisine, where each dish embodies flavors that transmit his passion for Mexican cuisine and its diversity.