Acclaimed Chef Sebastien Agnes has just been named Executive Chef at Maravilla Los Cabos, the private oceanfront residential community part of the master-planned Twin Dolphin community. Chef Agnes will oversee the culinary operations at the club’s two on-site restaurants Mercado and Santa Maria Beach Club in addition to the private dining experiences.
“Chef Agnes is a great addition to our team at Maravilla Los Cabos,” said General Manager Armando Guardiola. “Given his impressive international experience, unmatched creativity and nearly a decade of experience in Cabo, we are confident that Chef Agnes will bring a high level of quality to the culinary program at Maravilla.”
Born and raised in France, Chef Agnes has much to boast when it comes to past kitchens he’s worked in. After completing his culinary training at Lycee d’Hotellerie et de Tourisme in Saint-Quentin-en Yvelines near Paris, he worked under the guidance of top chefs like Alain Ducasss at Benoit Restaurant, Eric Frechon at Hotel Le Bristol in Paris and also Guy Savoy. In 2006, Agnes then headed for the islands to work at the Lagoon Restaurant at the St. Regis Bora Bora where he joined renowned Chef Jean-Georges Vongerichten.
In 2008, Chef Jean-Georges invited Chef Agnes to assist in developing the Market Restaurant at One&Only Palmilla in San Jose del Cabo where he dived into the flavors and techniques of Mexican cooking. In 2010 he was named executive chef of the Market and in 2015 he was named executive chef at SEARED at One&Only Palmilla, which he collaborated with Chef Jean-Georges to open. That same year, Chef Agnes was recognized as a Maitres Cuisinier De France (Master Chef of France) by the prestigious French association of the same name. Before joining Maravilla Los Cabos, Chef Agnes was part of the pre- and post-opening team at the One&Only Ocean Club in The Bahamas.
To get a sneak peek at his mouthwatering dishes, check out his recipe below for sea bass ceviche with a spicy beet sauce.
Sea Bass Ceviche with Spicy Beet Sauce
- 150g Seabass diced 3mmx3mm
- 8 g Shio koji
- 3 g Fresh white pepper
- 4 g Chives minced
- 10 g Feta cheese
- 1 pc Yellow candied beet cook
- 0.3 g Lemon zest
- 2 g Extra virgin olive oil
- 0.3 g Chervil
- 0.3 g Dill
- 45 g Beet sauce (recipe below)
- Finely julienned tortilla
Spicy Beet Sauce
- 180 g Red Beet Cook
- 40 g White Onion
- 40 g Persean Cucumber no Seed
- 40 g Celery
- 40 g Red Pepper no skin
- 20 g Extra Olive Oil
- 30 g Yuzu Juice Unsalted
- 30 g Rice Vinegar
- 3 g Garlic
- 26 g Shio koji
- 50 g Hot Sauce (recipe below)
- 220 g Tomato Puree
Directions: Blend all ingredients and let ferment at room temperature for 12 hours.
Hot Sauce Base
- 30 g Orange scotch bonnet chilies, all seeds and ribs removed
- 60 g Japanese red chilies, all seeds and ribs removed
- 1 g Garlic
- 190 g Orange peppers, seeded
- 9 g Orange peel, pith removed
- 8 g Salt
- 35 g Elderflower cordial
- 225 g Champagne vinegar
- 25 g Elderflower cordial
- 9 g Salt
- 2 g Guar
Directions: Combine first set of ingredients in blender and puree into a medium coarse mash. Cover tightly in a plastic container and refrigerate for 24 hours to ferment.
Return mash to blender and add second set of above ingredients and puree until completely smooth, then pass through a chinois, pushing for total extraction. Whisk in guar. Store refrigerated until needed.
For more information, visit: maravillaloscabos.com