Restaurant & Bar
RESTAURANT & BAR
7:30 am to 11:00 pm
Kitchen closes at 10pm
Restaurant/Bar non smoking
Outdoor Lounge smoking allowed
A young chef full of character, passion and stamina, who believes four things are needed to evolve in the kitchen: “Persistence, dedication, respect and love.”Chef Dante Osmani Cardenas, was born in Puerto Vallarta Jalisco, Mexico, so from an early age was exposed to great seafood and therein began his love for his speciality. Growing up, his father ran a hotel with four restaurants and so his interest in cooking grew and he went on to receive his degree in gastronomy in Nayarit.
Through travel, he discovered cooking techniques and traditions from different regions. For five years he worked in restaurants along the coast of Jalisco and Nayarit, developing his interest in cooking fresh products from the Pacific Ocean and combining them with natural ingredients to create exquisite flavors that complement the delicate flavors of the sea.
To broaden his skills he moved to Mexico City, where he worked in restaurants including “Alba, local cuisine” and “The B side” before answering the call of the sea again, this time to the Caribbean, moving to beautiful Tulum.
We are delighted to have Chef Dante with all his experience lead our team, serving up fabulous seafood in El Pez.
Jasper Soffer, master mixologist, has had a career in the bar industry as interesting and as lauded as the cocktails that he creates. Jasper began his career in London at the ShoChu Lounge and his Asian inspired cocktail menu was heralded by Time Out Magazine five times during his tenure at this London hot spot. He then moved to New York working in venues such as Spice Market and the legendary SoHo House, an exclusive, members-only club and hotel. During his tenure at the SoHo House Jasper was asked to join the Pegu Club by its founder Audrey Saunders, widely recognized as the leader of the high-end bar industry. Here he worked to create a dynamic and interesting cocktail menu and with Jasper’s assistance and dedication Pegu Club took the honor of World’s Best Cocktail Bar in the Spirit Awards from Tales of the Cocktail in 2007 (the Oscars of bars/bartending.) From there Jasper moved on to manage Boom Boom Room at the Standard Hotel in New York City, one of the most popular bars in the city. The other big passion in his life; travel, took him to Australia, where once again he found success in a position at one of Sydney’s most famous bars, Eau du Vie, which won the World’s Best New Cocktail Bar award from Tales of the Cocktail in 2011.
Jasper went on to co-found Mulberry Project, taking the idea of creating bespoke cocktails around the world. Mulberry Project is responsible for pop up events in locations like Park City, Utah for the Sundance Film Festival and pop up bars in Israel, Iceland, Tanzania and Kenya.
The Mulberry Project pop up at La Zebra’s beach in Tulum was so hugely successful, it has become a permanent fixture. It was listed in the top 10 honorees for Best International Hotel Bar in Latin America & The Caribbean in Tales of the Cocktail 2020 Spirited Awards. Jasper joined the Colibri family in 2014 crafting exciting menus that perfectly compliment the unique identity of each hotel in the group. With a focus on fresh fruits and herbs found locally, his menus are inviting, fun and pay homage to their Mexican backdrop.