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 5414
Punta de Mita dresses up in white and sophistication with the unique flavors of Thierry Blouet. A true feast of fresh, organic ingredients and the traditional cuisine found at the Mexican Pacific coast.The elegant, yet relaxed atmosphere of the seaside world-class restaurant Tuna Blanca is the spot where locals and visitors gather to treat themselves to exceptional cuisine, romantic settings, and splendid sunsets.
CHEF OWNER
Thierry Blouet
Born in Puerto Rico to French parents, educated in France and Mexico where haute cuisine is an essential ingredient of the good life. Chef Thierry uses the traditional base of French cuisine with modern techniques and flavors and ingredients from all Mexico.
Maître Cuisinier de France. Balli Délégué du Mexique of La Châine des Rôtisseurs. Member of the French Culinary Academy. He is co-founder of the International Gourmet Festival with 27 years of experience in Puerto Vallarta and Riviera Nayarit, one of the most important gastronomic events in the country. President of the Thierry Blouet Trophy (endorsed by l’Académie Culinaire de France) for 17 years with venues in Puerto Vallarta, Guadalajara, Mexico City and Zacatecas, created with the firm objective of concentrating, promoting and rewarding the gastronomic talent of Mexico.
LOCAL CHEF
Chef Ramon Alvarez
Chef Ramon Alvarez, executive chef of Tuna Blanca, has been collaborating with Chef Thierry for over 35 years, since they met at Hotel Camino Real (before starting Café des Artistes). Chef Ramon, who began his career as a steward, showed interest and passion for cooking and gradually rose through the ranks to become the executive chef of Cafe des Artistes, then of Thierry’s Prime Steakhouse, and for the past 15 years, he has been the executive chef of Tuna Blanca.
GUEST CHEF
Chef Irma Victoria Aldape
Chef Irma Victoria Aldape, better known as Mima Gonzalez, is originally from San Pedro Garza García, N.L.
As a self taught cook, she began organizing small personal events in 1994. In the late 90’s, she formalized and expanded her catering services, catering weddings and events for notable personalities and offering menu consulting for various local clubs.
In 2004, she and a partner opened Restaurant UMAI, a contemporary fine dining concept with a menu focused on the fifth taste, which operated until 2010.
In 2015, she co-founded Bistro A’rina with two young entrepreneurs, where she served as executive and operational chef until 2022, when she decided to pursue a quieter life and spend more time with her family.
Currently, she is leading her personal project as a content creator with a focus on “comfort cuisine”. She is also a member of the Sociedad Mexicana de Parrilleros, working year-round on the logistics for organizing the annual GRILL MASTER HEB event.
CHEF INVITADO
Chef Jose Oscar Casimiro Segundo
Oscar Segundo chef de 34 años formado en el Centro de Gastronomía y Sazón ubicado en Toluca, Estado de México.
Oscar descubrió la cocina desde su infancia, al cocinarle a sus hermanos, y fue así que comenzó a expresarse a través de los sabores.
Cocinero de raíces mazahuas. Ha trabajado en restaurantes de la talla de La Leche, almacén gourmet ubicado en Puerto Vallarta, Jalisco, y en el Hueso Restaurant en Guadalajara, Jalisco a lado del chef Alfonso Cadena. Reconocido como el mejor joven chef de Centroamérica y el caribe por s.pellegrino. Tuvo la fortuna de representar a México en la ciudad de Milán en el concurso de cocina internacional s.pellegrino Young chef 2018. Ha sido reconocido por Mex Best a nivel nacional como chef promesa 2022. Así como también chef revelación por Food and Travel Mexico 2022.
En la actualidad chef copropietario del proyecto Xokol antojeria el cual es un molino, tortillería & restaurante el cual trabaja para reactivar el consumo y producción del maiz criollo de jalisco y la zona mazahua del Estado de México. Xokol trabaja de la mano de su hermano proyecto Ajumú, taller de cocina, donde se realiza investigación, conservación de técnicas, ingredientes y productos de la zona de jalisco y estado de México.
