Chef German Ghelfi worked at some of the world’s best luxury properties — like Mandarin Oriental, Santiago, and Waldorf Astoria Panama — during his 25 years of experience in the luxury hospitality industry before landing in his current role overseeing all culinary operations for Conrad Punta de Mita, including contributing to the on-site restaurants. Signature eatery Codex celebrates Mexican culinary traditions, open for dinner. Arbol allows visitors to also start their day with classic Mexican dishes for breakfast. At dinner, menu items highlight the Riviera Nayarit region. Eat under the stars along the ocean at Mezquite, while Paleta’s pool-side fare includes pizza, salads and more.
Ghelfi is passionate about creating memorable experiences through food and local traditions.
Which food is your guilty pleasure? And on the opposite end of the spectrum, what is one ingredient or food you hate to use?
Chocolate is my best pleasure in the world — I would eat it every day if I could, but I try my best not to! I don’t have a problem using any ingredients, but in the past I really disliked celery and cilantro. For some reason they reminded me of a smelly bug (don’t ask me why because I don’t have a good answer!), but I have since gotten over that and actually use them in a lot of my dishes.
What dishes would you serve at a private dinner party?
Wood-roasted beef ribs is one of my favorite meats to prepare and share with family and friends, and I love serving it with a green salad. My go-to appetizer for dinner parties would be Argentinian fried meat empanadas — the flavorful filling and a crispy dough make for a delicious starter everyone will enjoy!
What was the first meal you ever prepared on your own?
When I was a child, like 12 years old, I remember my mother teaching me how to prepare potato gnocchis, and I still love making them for my family to this day.
If you could describe your personal style in one dish, which dish would it be and why?
If I had to pick one dish to describe my personal style, it would be Milanesa Napolitana because it has an Italian name but is Argentinian. It’s made with meat, bread, tomato and cheese and served with potatoes, which, if you ask me, are the best five ingredients in the entire world.
Which culinary trend would you like to disappear?
To be honest, I would say none! I’m enjoying all the current culinary trends because they are challenging chefs to think outside the box and preparing us for what’s to come in the culinary industry.
CONRAD PUNTA DE MITA
Carretera Punta de Mita, Sayulita
Supermanzana Km 2, 63734
Punta Mita, Mexico
tel 844 298 4300
hilton.com
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