La Paz · Baja California Sur
Private Chef
La Paz
Baja Med cuisine crafted to your preferences — on board your catamaran, at your villa, or for a private event. Every meal a reflection of the sea and land around you.
From $120 / guest
La Paz · Baja California Sur
Baja Med cuisine crafted to your preferences — on board your catamaran, at your villa, or for a private event. Every meal a reflection of the sea and land around you.
From $120 / guest
The Philosophy
Baja California Sur sits at a rare intersection. The cold, nutrient-rich waters of the Pacific feed into the warm, protected Sea of Cortez — producing fish, crustaceans, and shellfish of extraordinary quality. The desert hinterland behind La Paz grows organic herbs, citrus, and indigenous vegetables that no restaurant supplier stocks.
Our chefs source the morning's catch directly from the docks in La Paz. Produce arrives from farms in the Baja Med tradition: small, local, and chosen for flavor. What lands on your plate at sea or at your villa is a direct expression of where you are.
This is not hotel catering. It is cooking with intention — shaped by the ingredients that surround you, and the occasion you've created.
Service Options
Your chef comes aboard with the market's best that morning. Breakfast, snacks, a multi-course lunch at anchor, sundowner canapés, and a full dinner as the stars come out over the Sea of Cortez. The galley becomes a kitchen worth writing home about.
From $120 / guest · Full day
Every morning during your villa stay, your chef maps the day's menu around what's fresh and in season. They arrive before breakfast, handle all shopping, prepare every meal, and leave the kitchen spotless. You eat like a local with none of the logistics.
From $120 / guest · Full day
A sunset dinner on a terrace overlooking the Sea of Cortez. A multi-course celebration at anchor on the catamaran. A send-off feast for the final night. BAIA chefs design and execute private events for groups of any size.
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The Cuisine
Baja Med is not a marketing term. It is the natural result of this specific geography: Pacific and Cortez seafood, desert herbs, Mediterranean immigrant influence, and the discipline of cooking with only what's in season.
Yellowfin tuna, dorado, wahoo, striped marlin, cabrilla, and local lobster — caught the same morning, prepared with citrus and herbs from the desert. The Sea of Cortez is one of the most biodiverse bodies of water on Earth, and it feeds our table.
Indigenous herbs, mission figs, organic tomatoes, nopal cactus, chiles de agua, and micro-greens from farms minutes from La Paz. Our chefs work directly with these growers — no middlemen, no cold storage.
Baja winemaking is serious and underrated. Valle de Guadalupe produces bottles that rival Napa at a fraction of the price. Pair with Oaxacan mezcal and artisan craft beer — your chef curates drinks that match every course.
Complete the Experience
Every BAIA service is designed to pair naturally with the others.
Begin Planning
Tell us your dates, group size, and any dietary preferences. We'll pair you with the right chef and build the menu around what's in season when you arrive.