Chef Larbi Dahrouch’s culinary creations fuse the essence of Baja with his pedigree and training to create a menu built on his philosophy of freshly and locally sourced cuisine. Open to the public for reservations, The Woods Cabo is a destination for friends and families alike to experience the Diamante lifestyle. Enjoy elevated dining and drinks and take in a sporting event on one of the big screens, all while looking over the El Cardonal by TGR Design golf course and dramatic views of the Pacific coastline.
As a young boy in Morocco helping his mother prepare large family meals every night, Executive Chef Larbi Dahrouch discovered his passion for bringing people together over excellent food. Though grounded in his mother’s initial training, it was following a family move to Toulouse, France, as a teenager that presented Larbi the opportunity to attend cooking school and foster his innate talent and drive for culinary arts. There, he studied under the tutelage of two-starred Michelin Chef Jean-Louis Palladin at France’s La Table des Cordeliers and honed the classic skills that have shaped him into the award-winning chef he is today.
In 1979, Chef Palladin invited Chef Larbi to join him in the United States to open his namesake restaurant in Washington, DC, at the famed Watergate Hotel. Chef Dahrouch served as Executive Sous Chef for three years at Jean-Louise and then went on to helm the kitchens of other esteemed restaurants including the Country Inn at Princeton in Massachusetts, Philadelphia’s Wayne Hotel, and Michel Richard’s Citronelle in Washington, DC.
After three decades of a storied career, it was in 2003 when Chef Larbi came to Mexico following recruitment by the One&Only Palmilla Resort to establish and grow the Coral Reef restaurant. The restaurant was later and subsequently renamed Agua by Larbi in 2013 to leverage his strong international reputation and local following. From there, Chef Larbi went on to become Executive Chef at Acre Hotel + Restaurant and further refine his unique cuisine known as Mexiterranean, an innovative blend of Mediterranean and Mexican influences.
Chef Larbi now steps into his role as Executive Chef of the Woods Cabo, bringing decades of prestige and expertise. Whether it be premier, hand-cut proteins, organic vegetables grown on the property’s farm, or seafood caught that morning off the Pacific Ocean, the sources used by Chef Larbi all exemplify his philosophy of and devotion to utilizing the best, freshest ingredients possible. Influences of his French-Mediterranean culinary roots meld with accents of local Mexican flavor to create innovative menu dishes synonymous with the quality and excellence Chef Larbi is known for, all combined with the laidback luxury of Diamante.
As a young boy in Morocco helping his mother prepare large family meals every night, Executive Chef Larbi Dahrouch discovered his passion for bringing people together over excellent food. Though grounded in his mother’s initial training, it was following a family move to Toulouse, France, as a teenager that presented Larbi the opportunity to attend cooking school and foster his innate talent and drive for culinary arts. There, he studied under the tutelage of two-starred Michelin Chef Jean-Louis Palladin at France’s La Table des Cordeliers and honed the classic skills that have shaped him into the award-winning chef he is today.
In 1979, Chef Palladin invited Chef Larbi to join him in the United States to open his namesake restaurant in Washington, DC, at the famed Watergate Hotel. Chef Dahrouch served as Executive Sous Chef for three years at Jean-Louise and then went on to helm the kitchens of other esteemed restaurants including the Country Inn at Princeton in Massachusetts, Philadelphia’s Wayne Hotel, and Michel Richard’s Citronelle in Washington, DC.
After three decades of a storied career, it was in 2003 when Chef Larbi came to Mexico following recruitment by the One&Only Palmilla Resort to establish and grow the Coral Reef restaurant. The restaurant was later and subsequently renamed Agua by Larbi in 2013 to leverage his strong international reputation and local following. From there, Chef Larbi went on to become Executive Chef at Acre Hotel + Restaurant and further refine his unique cuisine known as Mexiterranean, an innovative blend of Mediterranean and Mexican influences.
Chef Larbi now steps into his role as Executive Chef of the Woods Cabo, bringing decades of prestige and expertise. Whether it be premier, hand-cut proteins, organic vegetables grown on the property’s farm, or seafood caught that morning off the Pacific Ocean, the sources used by Chef Larbi all exemplify his philosophy of and devotion to utilizing the best, freshest ingredients possible. Influences of his French-Mediterranean culinary roots meld with accents of local Mexican flavor to create innovative menu dishes synonymous with the quality and excellence Chef Larbi is known for, all combined with the laidback luxury of Diamante.