Elihú Sepúlveda has been working in the restaurant industry since he was 16. That’s when he began working as a waiter at La Ola, a local restaurant in his hometown of Guadalajara. By 17, he had transitioned into the kitchen. And when he turned 19, he joined Corazón de Alcachofa—an experience that became a pivotal milestone in his culinary journey. It was there that he was first introduced to international cuisine, which served as a true launching pad for his professional career in Guadalajara.
According to Sepúlveda, that experience reaffirmed the conviction he felt from his very first day in the kitchen.
“I always looked up to my leaders and envisioned myself in their position one day,” he said.
Today, he is the executive chef at Solaz, a luxury collection resort in Los Cabos.
Here is our conversation with him:
What prompted you to move to Los Cabos from Guadalajara?
I have always sought to continue growing professionally, and in 2007, I made the decision to move to Los Cabos to advance my culinary career. Having the opportunity to work with the incredible bounty of ingredients found in Baja—from the land to the sea—has been a true privilege and a key element in strengthening my career.
What is a typical day like for you now overseeing seven restaurants?
My day begins by reviewing the breakfast shift. Organization is absolutely essential, and I make it a priority to keep everything well scheduled to ensure nothing is overlooked. I oversee seven outlets, and this is only possible thanks to the exceptional team we’ve built. Each member plays a crucial role in maintaining control and ensuring consistent supervision.
Consistency in the culinary offering is key, and I have to make sure each space maintains its own unique character and identity. What matters most is that every outlet expresses a distinct personality—through flavors, presentation, and atmosphere.
What would you say are a few standout dishes that become guest favorites over time at your restaurants?
Al Pairo: Wagyu Aguachile, Mole, Tongue Sope
Mako: Mako Ceviche, Tuna and Scallop Tostada, Mako Burger
Riccio di Mare: Housemade Burrata, Beef Carpaccio, Neapolitan Pizzas, Salt-Baked Fish
What inspired your acclaimed Pink Mole dish?
Mexican cuisine offers an extraordinary array of flavors, colors, textures, and traditional dishes that have been passed down through generations. It’s simply a matter of reinterpreting them and daring to do things differently. Just like every traditional mole, my pink mole dish is a blend of more than a dozen complex ingredients, including white chocolate, beets and pink pine nuts.
Is there a person, or life experience, that serves as inspiration to you in your career?
There are two individuals I consider major influences in my life—one is my brother, and the other is my mentor, Chef Mauricio López.
What do you love most about your work?
One of the greatest satisfactions of my role is seeing projects come to life and knowing our guests leave with a sense of joy and fulfillment.
What would you say is your favorite food that you like to eat when you are at home?
I’m passionate about Mexican cuisine. Although I have simple tastes when it comes to eating, I deeply appreciate dishes made with care, flavor, and love.
Any plans for the future that you would like to share with us?
We’re preparing for upcoming seasonal menu changes, which are already in the planning stages. We typically have two major menu updates per year, during which about 70–80% of the dishes are changed. Additionally, we do two smaller updates based on the popularity of the dishes.
This article was created in partnership with FIPROTUR Los Cabos under the private trust. See the website disclaimer here. For more information, visit https://fiproturloscabos.com.
