Maia Restaurant
Maia comes from and exists in multiple cultures, in which she is known as the mother God and protector of Earth, and provides for all without asking for anything in return. Our commitment is to share a little bit of the many things that Maia gives us through our poetic cuisine in which love is the main ingredient.
Our goals is to promote foods and ingredients produced in Mexico, and most of all to share our enormous Mexican hearts, in which there is room for everyone!
Our products are Mexican, fresh, organic, local, artisanal and come straight from the market and local producers who work every day to support their families by doing what they do best with love. In combination with our customers, we promote the national economy with our Mexican flavors.
We don't only feed your body; we also aim to feed your mind and spirit, thanking and blessing our ingredients like the gifts they are. These are the principles we have inherited from the wise people of our time.
We invite you to enjoy and share with love, without pretensions and putting egos aside, and thus live up the present moment.
Thank you in advance for your visit; it helps us continue to make our dream reality.
Many blessings,
Hugo Ahumada
Chef Hugo Ahumada
Born in Tepic, Nayarit, and with only 16 years of experience, he is already one of the foremost representatives of culinary art in Puerto Vallarta. He is a worthy example of how love and passion can be transmitted through cooking.
Influenced from a young age by his grandmother, who was filled with a huge interest in creating dishes motivated by love, passion and the desire to communicate through food, he has been entering into the culinary world bit by bit, and for 7 years was the executive chef of the most traditional and famous restaurant of Puerto Vallarta and Mexico, Cafe des Artistes.
In 2013, Maia Restaurant opened its doors, making Hugos´ dream come true. Now he wants to share his experience with you.
Chef Hugo Ahumada has participated in important events and festivals in St Mortiz, Santiago de Chile, London, and Chicago, among others. He notably participated in the US Meat competition, where he proudly won first place in originality and received honorable mention in the category of best dish of the competition.
He won first place in the Latin American Aztec Culinary Competition in national finals, an achievement for which he was named “Chef of the Year” by the Vatel Club Mexico.
He won 3rd prize in the Abastur Great Latin American Culinary Competition 2011, through which he earned his entrance to the renowned Bocuse D'Or nternational Competition 2013.
