MEXICO | Cabo San Lucas has welcomed Cayao, the latest signature dining location at the new Four Seasons resort.
The recently opened Four Seasons Resort and Residences Cabo San Lucas at Cabo Del Sol has welcomed Cayao by global pioneer in contemporary Latin cuisine Richard Sandoval to the iconic shores of Cabo’s famous Golden Corridor.
Open exclusively for dinner, Cayao is led by Chef de Cuisine Nazaev Zaragoza, formerly of Mayta (ranked 10th in Latin America’s 50 Best Restaurants and 47th in The World’s 50 Best Restaurants).
This culinary venture celebrates the rich heritage of Nikkei cuisine – a fusion of Japanese and Peruvian flavours – and culture in a stunning, beachside setting designed by hospitality design and branding firm EDG, adding to the already-impressive lineup of culinary offerings at Cabo’s newest luxury resort.
“Cayao is a special place for me, not only because it celebrates the rich fusion of Nikkei cuisine but also because it allows us to bring this unique culinary experience to such an extraordinary location,” said Richard Sandoval, chef and restaurateur.
“I’m thrilled to be part of Four Seasons Resort and Residences Cabo San Lucas at Cabo Del Sol, and even more so to be sharing this journey in my home country of Mexico.”
"With the opening of our signature restaurant Cayao, we are setting a new standard for culinary excellence in Cabo, guided by the expertise of acclaimed chefs Richard Sandoval and Nazaev Zaragoza,” said Richard Raab, General Manager at Four Seasons Cabo San Lucas at Cabo Del Sol.
“Cayao’s innovative Nikkei-inspired menu, combined with its breathtaking oceanfront setting, encapsulates our vision of delivering exceptional experiences that celebrate the fusion of culture and cuisine.”
The indoor and outdoor restaurant features a dramatic curved dining terrace that mimics Baja’s coastline and boasts sparkling views of the Sea of Cortez. Indoors, the small, stage-like kitchen anchors Cayao, while a sushi counter and ice display showcase the freshest catches of the day.
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