Paolo Della Corte
Nobu Hotel Los Cabos Executive Chef
Cabo San Lucas
I draw inspiration from beauty in nature and traditions full of flavors and colors.
I separate myself and my brand from others in this field by my charisma and respect for the essence and naturalness of each ingredient.
My greatest career achievement thus far is to have worked with and learned from great chefs around the world.
People would be surprised to know that my heart is half Italian and half Mexican. I’m in love with both cultures and feel very lucky to be able to transmit and combine this feeling with my dishes.
My favorite place in town to enjoy an authentic meal is Cocina del Mar at Esperanza, Auberge Resorts Collection.
Tequila or mezcal? Mezcal
I hope my greatest contribution to Mexico’s culinary scene is to show people that it is possible to combine cultures and traditions in the kitchen as long as the essence of each one is respected.
This article originally appeared in the 2019 Fall/Winter issue of InMexico Magazine.