The Four Seasons Naviva resort in Punta Mita, Mexico, hands its menu-free kitchen to Ramón Vázquez

Ramón Vázquez has been named Head Chef of Naviva, A Four Seasons Resort, in Punta Mita, on Mexico’s Pacific coast. Four Seasons announced the appointment on 12 November 2026. He knows the house well: he spent more than four years at Four Seasons Resort Punta Mita before rising through the ranks at Naviva, an adults-only resort with just 15 tents.

A resort where dining comes without a menu

Ramón Vázquez leads the kitchen team and all dining at Naviva. There is no printed menu here: according to the announcement, memories, guests’ preferences and seasonal produce shape every meal.

He works with his team at Copal, the resort’s open-air dining space, which the official fact sheet calls Copal Cocina de Leña, literally “wood-fire kitchen” in Spanish. This 30-seat restaurant also runs without a set menu.

From Toluca to Puerto Vallarta, ten years cooking

Born in Toluca, in the State of Mexico, Ramón Vázquez graduated with honours in gastronomy from the Universidad de Ixtlahuaca (CUI).

He has more than ten years of experience across luxury hotels and restaurants. His path includes La Leche, a renowned restaurant in Puerto Vallarta, and Petra Fonda.

Grown in house at Four Seasons Punta Mita

He joined Four Seasons Resort Punta Mita in 2021 as a Cook A, one of the line cook grades, and became chef de partie in April 2025. Our readers know this Punta Mita resort for its “Tides of Light” festive season.

He moved to Naviva in 2025 as sous chef, then became restaurant chef, before stepping up to Head Chef. A chef grown within the company, much like Kenneth Rivera, who moved from Conrad Orlando to the Conrad Indianapolis hotel.

“Like home”: the chef in his own words

For Eduardo Sampere, general manager of Naviva, getting to know guests shapes everything the resort does, and dining is a very personal expression of that. He said: “Ramón understands the individual at the table and the warmth and attention that make each meal feel personal. He brings the experience to guide our culinary offering while giving his team the confidence to contribute their own ideas.”

Eduardo Sampere also says he is looking forward to seeing how the resort’s dining evolves under his leadership. The chef, for his part, sums up his attachment to the place: “Naviva feels like home, warm, genuine, and deeply comforting. Being here is, in every sense, like being surrounded by family.”

15 adults-only tents in 19 hectares of forest

Opened in December 2022, Naviva covers 48 acres (19 hectares) of forest at the tip of the private Punta Mita peninsula. Its 15 tents, 10 Ocean-View Bungalows and 5 Ocean-View Grand Bungalows, were designed by Luxury Frontiers, architecture and interiors alike.

Stays are all-inclusive: meals and drinks, including many premium wines and spirits, one spa treatment per person, daily practices and experiences called “Unscripted”. The resort also has two Spa Pods set in nature and a temazcal house, the traditional Mexican steam bath. To go further, see the Mexican hotels awarded MICHELIN Keys in 2026.