At Chileno Bay Resort & Residences, Auberge Collection in Los Cabos, culinary innovation continues to thrive with the return of its acclaimed Baja Lab Kitchen series. This fall and winter, the resort will host a trio of high-profile chef residencies, featuring some of the world’s most dynamic culinary talents.
The series kicks off with Los Angeles-based Chef Evan Funke in October, Mexico’s celebrated Chef Daniela Soto-Innes in November, and the return of the award-winning Japanese concept Uchi in December.
The Baja Lab Kitchen is more than a culinary event – it’s a platform for experimentation, creativity, and cultural exchange. Designed to spotlight the seasonal bounty of Baja California, the series invites globally recognized chefs to engage in immersive pop-up experiences.
Chileno Bay serves as the unofficial “test kitchen” for Auberge Collection, where visiting chefs and in-house culinary leaders collaborate in a hands-on environment that pushes culinary boundaries.
On October 30 and 31, Chef Evan Funke, a revered figure in Italian cuisine, brings his mastery of pasta to the shores of Cabo. Known for his Los Angeles restaurants Felix, Mother Wolf, and Funke, Chef will lead a pasta-making workshop at YAYA, offering guests an opportunity to learn from a true artisan.
The experience culminates in a four-course dinner at COMAL, co-hosted with Director of Culinary Experiences, Chef Yvan Mucharraz. The menu will blend traditional Italian cooking with the flavors of Baja.
On November 21, Chef Daniela Soto-Innes will take the stage for a one-night-only culinary event at COMAL, in collaboration with Chef Yvan Mucharraz and Executive Chef Orli Del Angel. Recognized as the youngest and first Mexican chef to be named World’s Best Female Chef by The World’s 50 Best Restaurants, Soto-Innes brings her globally influenced, modern Mexican cuisine to life.
Her experience at New York’s Cosme and Atla, as well as her current project Rubra in Nayarit, helps craft a menu that is personal and daring. The evening will be paired with wines from Napa Valley’s Cervantes Winery, adding a refined layer of sensory discovery to the event.
From December 18 to 21, the much-anticipated return of Uchi will round out the series. Known for its inventive take on Japanese cuisine, Uchi will host a residency at La Playita, fusing signature dishes – nigiri, temaki, and sushi – with a special Baja-inspired Omakase.
Earlier Baja Lab Kitchen events in 2025 have featured culinary icons like Michelin-starred Josiah Citrin and Chef Timothy Hollingsworth, underscoring Chileno Bay’s status as a destination for culinary artistry.
With each new residency, the resort deepens its commitment to offering guests rare, immersive experiences that reflect both local culture and global culinary excellence.
Set on one of Cabo’s few year-round swimmable beaches, Chileno Bay Resort & Residences features 119 luxurious accommodations, contemporary design, and a full spectrum of wellness and dining amenities. Through the Baja Lab Kitchen, the resort continues to elevate its role as a vibrant hub for gastronomic exploration in Baja California. Learn more at auberge.com.
