Address: Avenida Anclote Lote 5, El Anclote, Punta de Mita, Riviera Nayarit
Hours: Tuesday – Sunday, 5:00 p.m. – 11:00 p.m.
Reservations: +52 329 291 5415
Tuna Blanca is a world-class seaside restaurant where elegance and flavor meet. Located in Punta de Mita and created by acclaimed Chef Thierry Blouet, it offers a culinary experience rooted in fresh, organic ingredients and the traditional cuisine of Mexico’s Pacific coast.
With a sophisticated yet relaxed atmosphere, Tuna Blanca invites locals and travelers to indulge in exceptional dishes, romantic evenings, and unforgettable sunsets. Every detail celebrates Mexican cuisine with a contemporary twist.
Born in Querétaro with Tlaxcaltecan roots, Chef Iván Fernando del Razo has built a career defined by passion for Mexican cuisine, especially the traditional gastronomy of Tlaxcala passed down from his grandmother. At just 17, he discovered his vocation working as a kitchen assistant at Hotel Misión, which inspired him to study gastronomy at the Metropolitan University of Tlaxcala.
In 2011, Iván completed an internship at Paxia under Chef Daniel Ovadía, later collaborating with him on culinary events. His path then took him to Europe, where he worked at Noma in Copenhagen with Chef René Redzepi, one of the world’s most acclaimed restaurants. There, he created a dish based on insects, corn, and mole that highlighted Tlaxcala’s culinary heritage and earned him a place in the Nordic Food Lab. His contributions were later featured in the book On Eating Insects by Ben Reade.
Iván has also trained at Le Chique with Chef Jonatán Gómez Luna, whom he considers a mentor. He later founded restaurants such as Tlalli and Mexko, the latter recognized by BBVA Momentum 2020 as one of the top 20 companies in Mexico. In 2022, he was named Best New Chef by Food & Wine.
Thierry Blouet was born in Puerto Rico to French parents. He was educated in France and Mexico, where haute cuisine is a vital part of life. His culinary style blends traditional French foundations with modern techniques and flavors sourced throughout Mexico.
He is a Maître Cuisinier de France, Bailli Délégué du Mexique of La Châine des Rôtisseurs, and member of the French Culinary Academy. He is the co-founder of the International Gourmet Festival, with over 27 years of presence in Puerto Vallarta and Riviera Nayarit, one of Mexico’s top culinary events.
Chef Thierry also presides over the Thierry Blouet Trophy, endorsed by l’Académie Culinaire de France, with editions in Puerto Vallarta, Guadalajara, Mexico City, and Zacatecas. Its mission: to promote, recognize, and celebrate Mexican culinary talent.
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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