LOS CABOS, MEXICO—The Cape, a Thompson Hotel is the first resort-concept property for the brand in Mexico, introducing Thompson to a whole new market this month. For its F&B concepts, the hotel has teamed up with Mexican chef—and 2015 James Beard Award nominee—Enrique Olvera.
Chef and owner of Pujol in Mexico City and Cosme in New York, Olvera will helm the culinary program at the resort. “Thompson Hotels and I share in our attention to detail and joy for life,” said Olvera of his decision to team up with the hotel. “The Cape is a very special property: It combines an unparalleled location with outstanding architecture by Javier Sanchez.”
The centerpiece of the 161-key hotel’s F&B program is Manta, whose name embodies a double meaning: The manta ray symbolizes the focus on seafood, while manta, the Spanish word for blanket, was intended to emphasize comfort. “Manta is part of the hotel and, although it will have a lot of my personality, it must also feel like you are at The Cape,” said Olvera. “Fortunately, we—the Thompson Hotels brand and I—share similar ideals: sophisticated but relaxed, and luxury in a subtle and unpretentious way.”
Located in the Cabo San Lucas region of Baja California Sur, Mexico, the hotel is situated on Monuments Beach with unobstructed views of the Sea of Cortéz and the destination’s famed icon, The Arch. Olvera elaborated on the prototypical diner. “Cabo receives well-traveled tourists, who are looking for a high-quality experience that also offers them a sense of place,” he said. “Both locals and tourists alike take care of themselves and, therefore, want food that is healthy to them and to the environment.
“I am excited to work with local products, especially fish and seafood,” he continued. “Our culinary program is crafted for our guest. We are trying to anticipate their needs, putting ourselves in their position, asking what would I like if I was a guest at the hotel and executing the food to very high standards.”
The chef noted that creating a culinary concept for a hotel is a bit different than a standalone restaurant. “You must factor in that the hotel becomes a home for our guests. Therefore, you must accommodate their needs,” he said. “We will be more flexible with guest requests and also keep this in mind when designing the menu.”
As for the future of F&B, Olvera said, “I think that cooking will become more personal; each chef will be free to approach food in their own way. I believe in the social part of cooking, constructing relationships with purveyors and guests… feeding them food that nurtures their bodies, and is delicious and authentic.”
—Nicole Carlino