Thierry Blouet, chef and owner of Café des Artistes in Puerto Vallarta, was – as they say – born for the business. Chef Blouet was born in Puerto Rico, in 1964, and his French parents educated him in France and Mexico where haute cuisine is an integral ingredient of the good life. His paternal grandfather, Max Blouet, spent 30 years as General Manager of the ultra-elegant George V in Paris.

An extremely visual chef, his dishes are sensual compositions. In addition to colors that enliven the visual, there’s a harmony of aromas that tempt the nostrils, subtle textures that excite the feeling in your mouth and concentrated flavors that enhance the taste.

This 21st century Ambassador of French gastronomy (Regional Balli of Chaine des Rotisseurs in Puerto Vallarta since January 2010), He began his career at the Camino Real Hotel in Ixtapa, 1983. Later, he was promoted as Chef de Partie at the prestigious Camino Real in Mexico City.

He became the sole owner of a restaurant in 1994, where diners discovered gastronomic elegance within an authentic ambiance. In 2003, he introduced new concepts to Café Des Artistes. He enlivens the atmosphere of the Costantini Martini & Piano Bar, currently named P’yote Lounge, with a tapas menu and live music. Two years later, in 2005, created the jewel of the corporation, the genuine concept of "Thierry Blouet Cocina de Autor" unique restaurant based in artistic creations in every detail.

The traditional Café des Artistes serves an a la carte bistro menu in the 212 seat restaurant. The new Thierry Blouet Cocina de Autor, an intimate 40 seat venue, includes a kitchen for cooking demonstration. There, at one seating each evening, he serves a prix-fixe chef’s signature wine-pairing menu. For after dinner entertainment, he has converted another dimly lit space into a private Cognac and Cigar Room with a piano bar.

In addition to his own business, Blouet, who is also a member of the Académie Culinaire de France, brings together chefs from France, Mexico, Canada and the United States to share and enrich their cooking techniques while maintaining traditionally high standards. He also devotes himself to promoting important cultural and “foodie” festivals in Puerto Vallarta and Mexico.