Traveling Gourmet: New Chef at St. Regis Punta Mita

Here's some foodie fodder: The St. Regis Punta Mita Resort has appointed Daniele Tonin as its new chef of Sea Breeze restaurant.

Tonin comes to the role from Da Marco Italian Restaurant in Shanghai. He has also served as the executive sous chef at the Presidente Intercontinental Hotel Cozumel Resort & Spa Mexico, where he crafted the culinary program at Alfredo di Roma Italian restaurant. Other claims to fame include Hotel Villa del Palmar in Cabo San Lucas; Ristorante Da Giorgio in Cabo San Lucas; and Alfredo di Roma restaurants at the Hotel Presidente InterContinental in Los Cabos and Mexico City.

Chef Tonin has reshaped the menu at Sea Breeze to include local seafood, organic produce and prime Black Angus beef. We hear menu highlights include Artichoke Salad with Green Beans and Eggplant Caviar; Spice Tagliolini with asparagus, shrimp and chili; and organic Chicken Breast Stuffed with Spinach.

For more information visit www.starwoodhotels.com.

Suggested Articles:

The destination is home to a new private island resort, more sustainable lodging options and millions of dollars in resort renovations.

The resort has debuted eight new overwater bungalows — six with private plunge pools — and a new retail experience. See more here.

QT Hotels & Resorts will hold guests' mobile devices for minimum 12 hours, while offering a range of mindful activities. Learn more here.