Joel Ornelas is the young chef behind Tintoque’s culinary identity. Originally from Puerto Vallarta, he began his career as an apprentice in renowned local restaurants, such as Le Bistro and Café des Artistes. Joel then studied gastronomy and honed his skills at several international and mediterranean cuisine restaurants in Guadalajara.
After finishing his studies, he moved to London, where he worked for the renowned Spanish restaurant group Cambio de Tercio for a season (rated one Michelin star), subsequently completing an internship at Martín Berasategui Restaurant (rated three Michelin star) in San Sebastián, Spain.
Prior to returning to Puerto Vallarta and opening his own restaurant, he served as Creative Chef for the restaurant group Pangea, own by the celebrated Mexican chef Guillermo González Beristáin in Monterrey, the largest city on the northeastern state of Nuevo León.
At Tintoque, chef Ornelas offers a unique culinary experience by combining advanced techniques and applying his personal style, which includes contrasting textures with acidic and spicy elements, beautifully presented. He designs his dishes using fresh products found at local markets or provided by local farmers.