The People Behind the Fire
Pierre
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Pierre
French, born in Abidjan, Côte d'Ivoire. From a young age, he discovered that his life would be tied to gastronomy. After studying Hotel Management and earning his Sommelier certification, at 21 he took on the privilege of managing a Michelin-starred restaurant in France.
His passion led him around the world. He worked and lived across 3 continents. In 2015 he landed in Los Cabos, where he reached the position of General Manager at a leading hotel in the destination.
Today, alongside Manuel, he developed Mucca Empanadas, Farol 16, and Tanna. Pierre preaches his philosophy: gather people around a generous table, where every dish embraces and every glass of wine whispers stories. For him, "Sharing is living" is the essence of his life.
Manuel
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Manuel
Grandson of Italian and Spanish immigrants, born in Buenos Aires. His childhood was marked by the memory of a large marble table in his grandmother's kitchen, always covered with freshly kneaded pasta — a ritual he came to understand as the true excuse to gather family and friends.
Driven by the idea that salt and pepper are the same everywhere in the world, he decided to study cooking and set out to discover it. He cooked in different countries, absorbing cultures and traditions that enriched his perspective.
In Los Cabos he found the place to harvest what he had sown over the years, becoming part of the creation of Mucca, Farol 16, and Tanna. His philosophy is rooted in simple, honest cooking — no shortcuts — where defined flavors, solid execution, and a table shared with friends and family are at the heart of every project.
