Whether he’s cooking for family in his hometown of Avignon, France, or firing up the wood-burning ovens and grills at Las Ventanas al Paraíso in Los Cabos, Mexico, Chef Fabrice Guisset is known for bridging culinary cultures.
A master at the art of cocina del fuego (cooking with fire), Guisset is the executive chef at the ultra-luxe beachfront Las Ventanas al Paraíso, where he creates wood-fired cuisine imbued with the flavors of Provence: fine olive oils and fresh herbs from the resort’s own garden.
Practicing the art of “fire cooking,” Guisset’s method involves the use of specific types of wood — and varying flame, heat and seasoning — to infuse foods with deep flavor.
Prior to signing on at Las Ventanas al Paraíso in January 2007, Guisset was affiliated with Paraíso de la Bonita in Puerto Morelos, Mexico, and La Jolla de Mismaloya Hotel in Puerto Vallarta, Mexico.
Toasted heirloom tomato and feta cheese on a virgin olive oil sourdough tartin Serves 4
2 loaves round sourdough bread
8 medium heirloom tomatoes
1 clove garlic, chopped
1 bunch fresh basil, chopped
3 ounces feta cheese
2 ounces virgin olive oil
3 ounces mesclun lettuce
Salt and pepper, to taste
Grill four whole tomatoes. Finely chop the grilled tomatoes. Add chopped garlic and chopped basil. Season the tomato mixture with salt and pepper. Set aside.
Cut each loaf of sourdough bread into two pieces to create four round bases. Sprinkle the bread with olive oil. Top each bread base with grilled tomato mixture. Cut each of the remaining four tomatoes into six slices. Layer the tomato slices on top of the grilled tomato mixture. Sprinkle each round with feta cheese and a bit of olive oil. Bake at 325 degrees until the feta takes on a golden color and crunch.
Mix the mesclun leaves with lime juice, olive oil, salt and pepper. Toss.
PRESENTATION: Place a tomato-covered sourdough round on each of four plates. Top with seasoned mesclun.
Parrot fish ceviche Serves 4
10 ounces parrot fish fillet
1⁄4 cup lime juice
2 tablespoons apple juice
2 tablespoons orange juice
1⁄2 onion, chopped
1 habanero chile, chopped
1 green apple, peeled and chopped
2 tablespoons mint, chopped
1 tablespoon olive oil
White pepper, to taste
Salt, to taste
Cut the parrot fish filet into small cubes. Combine lime, apple and orange juice. Add cubed fish and marinate for five minutes. Add onion, habanero chile, green apple and mint. Toss to coat. Add olive oil, salt and pepper. Serve.
Grilled sea bass with sea beans Serves 4
2 pounds sea bass filet
3⁄4 pound sea beans (salicorne available in specialty markets)
4 ounces extra virgin olive oil
Salt and pepper, to taste
1 lemon, halved and seeded
Sea salt, for garnish
Poach the sea beans in boiling water for two minutes. Set aside. Combine olive oil, salt and pepper. Add sea bass filet and marinate for five minutes. Grill the fish fillet and lemon halves to desired doneness.
PRESENTATION: Heat the sea beans. Place a portion of the beans on each of four plates. Top each with a piece of sea bass. Garnish with sea salt.
Clay-pot oven-cooked black mussels in rested tequila and cilantro Serves 4
4 pounds fresh black
Mediterranean mussels, cleaned
8 ounces rested tequila
12 ounces cherry tomatoes, diced
8 red-hot chili peppers, diced
1 bunch flat parsley, chopped
1 bunch cilantro, chopped
1 bunch chives, chopped
Place mussels into a clay pot. Add tequila, cherry tomatoes and red-hot chili pepper. Cover and cook in a wood-fired oven for 15 minutes. In a separate bowl, mix chopped parsley, cilantro and chives. Pour cooked mussels and sauce over chopped herbs. Mix well and serve.
The Dean Galway recently opened in the western coastal Irish city, making waves in the hospitality industry. Spanning 5,000 square feet, the property incorporates historic structures of the city, including part of the 19th-century Galway Clifden railway tunnel and a 19th-century stone building.
When American travelers make plans to visit Portugal, Lisbon is usually their first stop.
45 Park Lane recently opened CUT Terrace, a new alfresco dining experience created by Chef Elliot Grove. Featuring dishes from Wolfgang Puck’s CUT menu and drinks from BAR 45, Grove celebrates U.K. producers and flavors with each dish.
Just north of the bustling city of Jacksonville on Florida’s East Coast, historic Amelia Island is a slower, dreamier destination — especially for food lovers. Fresh catch is always a great place to begin, but the island also offers a wide selection of specialty food shops, brewpubs and great restaurants well worth exploring.
From 24-Hour Butler Service to a Sky Pool: Boutique Luxury Awaits at Vista Encantada Spa Resort & Residences in Los Cabos
Set on a seaside bluff overlooking Land’s End in Cabo San Lucas, Vista Encantada Spa Resort & Residences is a Baja paradise specializing in serene vistas and impeccable hospitality, offering a Pacific coast lifestyle with authentic Mexican touches. Guests can now earn a fourth night free at the stunning resort, plus a $100 resort credit, when booking through March 20, for travel through June 15.
The Ritz-Carlton Yacht Collection celebrated an exciting moment recently when Evrima, its inaugural yacht, completed a series of successful sea trials. On June 9, in Santander, Spain, Evrima reached what is considered one of the final shipbuilding milestones prior to launch with the sea trials, a series of tests carried out when the yacht is sailing on open waters. Captain Steven MacBeath led the trials, alongside a team of senior officers, engineers, contractors and shipyard staff.
Max Beach Resort recently opened its doors in Florida’s Daytona Beach shores. As the area’s first professionally managed, short-term rental offering with enhanced guest amenities, the 12-story property sits on a stretch of East Coast beach overlooking the Atlantic Ocean.
Global business travel is making its way back, even as the pandemic and other world events continue to challenge its return. In a recent poll from the Global Business Travel Association, more than four in five respondents (86 percent) from across the industry said they feel more optimistic than they did at the beginning of the year. Business travel bookings, the need to travel to do business and employee willingness to travel are all on the rise.
Through June 30, United Airlines, Chase and Visa team up to reward cardmembers who donate to select non-profit organizations celebrating and advocating for the LGBTQ+ community. These organizations include The Trevor Project, The Human Rights Campaign and StartOut.