One cannot think well, love well, sleep well, if one has not dined well.
International Experience
Chef Seth was born in New England and many of his dishes reflect his love of the cuisine of the North East. At an early age Seth made his way to New York and then to Paris where he learned his love of food and dining. Seth did not go to culinary but rather learned the most from the mother’s and grandmother’s of his friends in France. He supplemented this education with technical classes to master the core principals in French cuisine. After returning to New York City he began a catering operation and worked in many fine restaurants before moving to the West Coast. San Francisco saw his introdution to California Cuisine and in particular, the food of Alice Waters of Chez Panisse in Berkeley. To this day Seth’s cooking is heavily influenced by Waters’ philosophy of fresh and local products being prepared using classical French technique. Upon returning to New York City, Seth worked in many restaurants until he opened his own restaurant, Lanesville Kitchen. For many years Seth found himself in Australia where he took on the challenge of running a kitchen in a Spanish Tapas restaurant before he opened his second restaurant featuring French Bistro Fare, The Room Upstairs. Seth relocated to Puerto Vallarta nearly two years ago where he was the Executive Chef of the hit restaurant, Coconuts Bar & Grill. Today Seth only does private chef and catering events. He loves Mexico and the foods that are offered here.