From Concept to Cuisine: How Kimpton Mas Olas Became a Fine Dining Destination
What does it take to transform a boutique hotel into a culinary powerhouse? At Kimpton Mas Olas in Todos Santos, Baja, Mexico, a winning formula was achieved by weaving together sustainable local sourcing, immersive dining experiences, and advanced kitchen systems. Inspired by a recent Maxim feature, we sat down with Culinary Director and F&B Sandro Falbo—whose work has been at the core of this transformation—to pick his brain on the secrets behind his innovations and the everyday solutions that elevate a dining destination to new heights.
Innovating with Ethnobotanical Cuisine
The transformation started with a bold embrace of the local landscape. At Mas Olas, the emphasis has been on creating menus deeply rooted in the region’s terroir. By integrating nine interrelated gardens, orchards, and farms into the kitchen’s process, Chef Falbo ensured that every dish tells a story of the land. Ingredients are not merely sourced; they’re cultivated with precision to perfectly mirror Baja’s seasonal bounty.
Takeaway for chefs: Look beyond the recipe—craft narratives from your local ecosystem to build connection and authenticity on the plate.
Immersive Spaces and Multi-Venue Dining as 2025 Fine dining Trends
Instead of confining dining to a single room, Mas Olas unfolds its culinary magic across a spectrum of dining venues:
- Botánica Garden Restaurant redefines communal dining through its citrus orchard table and traditional wood-fired techniques.
- Kahal, the seaside gem, presents seafood with a twist—think smoked lobster ravioli and elote ice cream with huitlacoche espuma.
- Centro Café merges everyday comfort with gourmet touches, offering panoramic views and a taste of Baja’s daily rhythm.
Takeaway for chefs: Transform spaces into experiential zones—each environment can enhance the flavors and narrative of your menu.
Engineering an Integrated Kitchen System
Beyond creative flair, Chef Falbo’s success lies in a well-oiled operating system that supports high-volume, high-quality output:
- Garden-to-Menu Coordination: Seasons and crops are synchronized with culinary design.
- Multi-Venue Management: Distinct dining environments adhere to a unified standard of excellence.
- Waste Reduction & Innovation: Food surplus is repurposed into innovative specials or infused culinary products.
- Staff Training: Teams are versed in the art and science of ethnobotanical presentation and sustainable practices.
Takeaway for chefs: Innovations in system design are crucial. Streamline operations to support both creativity and consistency.
In Conversation with Chef Sandro Falbo:
In our close-up interview, we delved into the practical methodologies and secret ingredients behind the Mas Olas transformation. Here are ten questions we asked—and Chef Falbo’s insights that reveal his approach to blending tradition with bold innovation:
I don’t chase trends—I chase wonder. Curiosity is my compass.
I go for walks, I speak with farmers, I let a single flower inspire a whole dish.
Chef, you’ve spent over 30 years working around the globe. How do you maintain your culinary identity while embracing new cultures?
– I see my culinary identity as a flame—steady, warm, and adaptable to every place I land. Each country, each kitchen has added a new layer of aroma, color, or spice, but the essence stays the same. I don’t see differences as challenges—I see them as invitations to fall in love with the world over and over again through food, people and cultures.
Ethnobotanical cuisine is at the heart of Mas Olas. Can you explain what this means for you and your team?
-It’s a love letter to the land—honoring indigenous ingredients and traditions with every plate. We dive deep into the local biodiversity, learning from native plants, traditional uses, and sustainable practices. For my team, it’s a philosophy—one that shapes how we cook, source, and even serve. It means cooking with soul and reverence. Ethnobotanical cuisine invites us to connect deeply with the earth and the people who’ve known it for generations. It’s a poetic dance between ancient wisdom and contemporary technique—and for my team, it’s a daily reminder that every dish can tell a sacred story.
How did you transform the dining experience at Mas Olas beyond just the food?.
– We created a love letter to the senses. Mas Olas is not just a hotel with restaurants, it’s a feeling. The sound of the ocean, the scent of wood smoke, the flicker of candlelight—it all matters. We wanted guests to remember how they felt at the table, long after the last bite.
Which specific system or process do you believe has been most crucial to your success in creating a fine dining destination?
Creating a culture of deep respect—for each other, for our ingredients, for the craft. Systems are important, of course, but it’s the passion behind them that brings excellence. We nurture trust, curiosity, and intention in everything we do. That’s what turns good into unforgettable.
You’ve innovated dishes like smoked lobster ravioli with Baja spices. How do you balance your Italian roots with local Mexican flavors?
– It’s a conversation—a romance between two traditions. I never try to dominate or dilute either one. Instead, I listen to the ingredients, I learn their rhythm, and then I introduce them gently. Sometimes, they fall in love instantly. Sometimes, they need time. But when it works—it sings.
In your opinion, what’s the secret to a thriving culinary ecosystem in a high-end hotel setting?
– Harmony. Like an orchestra, every department must play its part beautifully and in sync. We support each other not just in logistics, but in vision. It’s about cultivating a shared heartbeat where service, design, and cuisine become one seamless experience.
Can you share one challenge you overcame during the Mas Olas transformation and the solution you implemented?
– At one point, creativity stalled—we were executing, not dreaming. So I invited the team outside, to cook under the stars. We stripped everything back to fire, to instinct, to storytelling. That night reminded us why we chose this life. After that, the magic returned.
What advice would you offer to chefs who aspire to create immersive, multi-sensory dining experiences?
– Don’t just cook—feel. Let memory guide your plating. Let nature guide your palette. Think of the way the wind moves through the Pacific Ocean to the gardens, or how your grandmother’s kitchen smelled in winter. That’s where great dishes come from—not from technique alone, but from emotion.
How do you stay innovative in an industry where trends change so rapidly?
– I don’t chase trends—I chase wonder. Curiosity is my compass. I go for walks, I speak with farmers, I let a single flower inspire a whole dish. Innovation isn’t about speed—it’s about staying awake to beauty in all its forms.
- What drives your passion day in and day out in the kitchen?
– The moment someone closes their eyes after the first bite—that moment when they’re transported. That’s everything to me. Cooking is how I express love, how I share joy, how I bring people together. It never feels like work—it feels like a calling.
After such a transformative project, what kind of challenge would you like to tackle next?
– Something intimate and meaningful—perhaps a retreat that reconnects people with food, fire, and the rhythm of nature. Or a small school where I can pass on not just technique, but heart. I’ve spent decades building plates—I’d love to spend the next chapter building people.
A Call to Our Culinary Community
At CHEFS MAG, we celebrate solutions, innovations, and the relentless creativity that fuels every kitchen. Have you led a transformation in your restaurant or found ingenious ways to integrate local flavors into your menus?
We want to hear your story. Contact us
—your experience could be our next in-depth feature.
