Meet The Chef
Through his work at Solaz, Chef Elihú Sepúlveda continues to elevate the flavors of Mexico
Chef Elihú Sepúlveda is a rising star in the Mexican culinary world, recognized for his leadership as Executive Chef at Solaz, a Luxury Collection Resort, Los Cabos. Originally from Guadalajara, Jalisco, his professional journey is a testament to passion, creativity, and a deep respect for tradition. Elihú's path into the culinary arts began unexpectedly during a summer job as a waiter. There, he discovered his fascination with the kitchen, an interest deeply rooted in watching his mother cook. At the age of 18, he chose to formally study gastronomy, igniting a career marked by dedication and constant evolution.
In 2018, Elihú joined the team at Solaz as Restaurant Chef. His talent, leadership, and commitment quickly led him to rise to the position of Executive Chef. Today, he oversees the culinary direction of five distinct restaurants and bars within the resort. His focus lies in celebrating the local ingredients and regional flavors of Baja California Sur, crafting elevated dining experiences that blend sophistication with authenticity.
Culinary Philosophy and Signature Dishes Chef Elihú's cuisine is rooted in tradition yet boldly innovative.
One of his standout creations is the "Pink Mole" served with crispy pork belly on a blue corn tortilla, an inventive interpretation of ancestral techniques brought into the modern age. He seamlessly bridges Mexico's culinary heritage with contemporary execution, always respecting the essence of each ingredient
