Los Angeles Celebrity Chef Expands to Mexico’s Seaside

Chef Ludo Lefebvre has grown into a culinary icon after spending 25 years conquering the dining landscape all over the city of Los Angeles. From L’Orangerie to Bastide, launching his roving pop-up LudoBites, then opening Trois Mec & Petit Trois. You've likely seen Chef Ludo on TV, where he's had prominent features over his career: he was chronicled one a season of PBS's Mind of a Chef , Ludo Bites America, guest judged on Hell's Kitchen, and as a judge/mentor on ABC's The Taste , among many other appearances. The French chef, originally from the famous wine village of Chablis, is now branching out of the USA to our southern neighbor.

Today, Costa Palmas —the distinguished 1,500-acre residential and resort community on the East Cape of Los Cabos—proudly debuts Delphine , a new Costa Palmas Day Club in collaboration with Michelin-Star Chef Ludo Lefebvre and internationally acclaimed day club curator Fabien Cerato. With the launch today, Delphine promises a vibrant destination experience with an unparalleled culinary journey, offering a fresh locale for members and Four Seasons Resort Los Cabos and soon-to-be Amanvari guests to indulge, lounge, and dance beachside.

“ After meeting Fabien in St. Tropez, I knew it was a matter of time before we brought the spirit of the French Riviera to the East Cape and now after years in the making, we are excited to introduce Delphine as a glimpse into the future of our marina-focused lifestyle ,” said Jason Grosfeld, Chairman and CEO of Irongate. " Infused with Chef Ludo’s mastery of Southern French cuisine, Delphine marries the elegance of the Riviera with the flavors of Baja and the Sea of Cortez, all while upholding the level of service that we’re known for .”

Situated on the swimmable stretch of beach on the Sea of Cortez, Delphine is an elevated open-air club featuring daily entertainment, a lively bar, sandy lounging areas, and attentive service, delivering a welcoming yet exclusive beach atmosphere with scenery of crystal-clear waters. Guests will have the option to dine in the sand under the shade of an umbrella or in the pavilion’s al fresco patio. Open in the morning starting at 11 a.m., Delphine invites families and guests to savor the coastal charm during the East Cape’s serene hours. In the afternoon, as the day transitions to dusk, Delphine comes alive with an energetic ambiance of music and the promise of dancing until 7 p.m. Inspired by esteemed European locales, Delphine combines seaside energy with the natural beauty of the East Cape and Sea of Cortez, creating an atmosphere that seamlessly integrates with Costa Palmas' laid-back luxury setting.

I had the opportunity to interview Sabato Sagaria. Master Sommelier and co-creator of Delphine's wine program:

Sabato crafted the wine program along with his business partner and fellow Master Sommelier, Dustin Wilson. Together they founded Apres Cru Hospitality , where they partner with innovative hospitality brands to take their ideas and aspirations to the next level.

MK: With Chef Ludo hailing from Chablis, France your wine program honors both white and red wines grown in the home region of Burgundy. How do you feel the wines of his home region accompany his fusion-heavy approach to French-inspired food?

SS: The menu at Delphine is classically inspired and heavily emphasizes vegetables and seafood. Given this focus, the mineral-driven whites of Chablis and delicate reds are exceptionally versatile, perfectly complementing Chef Ludo’s approach .

MK: What excited you most about creating a wine program for a new restaurant in Mexico?

SS: What excited us most about creating a wine program for a new restaurant in Mexico was the opportunity to craft a list that truly reflects the sense of place. Both the design and the menu at Delphine excel at transporting guests, so we aimed for the wine program to achieve the same effect. It has been a learning experience exploring what is currently available, and we are now actively seeking out new products to expand our offerings, particularly focusing on rosé and crisp whites from Chablis and the Loire .

MK: You two are based in New York City and have opened businesses all over the United States. What was different about opening an establishment in Mexico?

SS: One of the most notable surprises was the unexpected enthusiasm and thirst for knowledge exhibited by the staff. Given that wine isn’t traditionally ingrained in Mexican culture, we were unsure of the baseline knowledge level. However, we were pleasantly surprised by the team’s curiosity and eagerness to learn from the outset. It was inspiring to see how we could mutually exchange insights on wine terms and descriptors, and we’re excited to continue nurturing a strong team of sommeliers at Delphine .

MK: Are there wine dinners and/or special wine programming that guests can look forward to this summer?

SS: Yes, we definitely plan to host wine dinners and special wine programming this summer. While we haven’t finalized the details just yet, guests can certainly look forward to some exciting events on the horizon .

MK: Is there a plan to incorporate Mexican wines into the program?

SS: We wanted to begin with a smaller, focused list to gauge how our guests would engage with Delphine. Incorporating Mexican wines is a natural progression for the list. In the upcoming months, we look forward to diving into a thorough exploration to discover some exceptional Mexican wines that will enrich and round out our selection .