Chef Antonio de Livier
LaFrida Chef Inspired by the Power of Food

By Rick Stedman

Chef Antonio de Livier knows how to deliver. His elegant approach to Mexican cuisine is enjoyed regularly by patrons of LaFrida Restaurant, an upscale dining establishment located in Pueblo Bonito Sunset Beach Resort in Los Cabos. Tonio, as he prefers to be called, offers intriguing menu items that are presented in an authentic Mexican 1920s-style dining room and pay homage to famed artist Frida Kahlo.

Like the primitivist paintings of the restaurant’s namesake, Tonio’s menu items also feature an element of surprise. “The majority of dishes on the LaFrida menu have been altered by substituting one ingredient for another without jeopardizing the original idea,” he says. “For example, I make a mushroom and blond jalapeño gravy for a red snapper dish. But as soon as I discovered a better mushroom for that dish, it became an even better option for guests who already loved it.” Recently, Tonio received the Five Diamond Award from the American Academy of Hospitality Sciences.

Born and educated in Mexico, Tonio speaks Spanish, Portuguese and English. The latter he perfected while working at Boston’s acclaimed Great Bay Restaurant. He has written a new cookbook titled Let’s Cook and shares his expertise in the kitchen by offering cooking classes at LaFrida. His favorite dishes to cook include braised meats, Mexican sauces and pasta.

So, what do patrons think is his best dish? “Beauty is in the eye of the beholder,” says Tonio. “From my salt cod potato gorditas to my oxtail braised in Oaxacan mole sauce, to the conchagliettini pasta in white truffle cream roasted chicken and broccoli rabe, the results vary when it comes to patrons’ favorites, which is a true blessing for a chef.”

One of Tonio’s role models in Boston was fellow Chef Lee Chizmar. “He inspired me because of his disciplined approach to his craft, his never-ending passion for the natural state of foods and his desire to get the best out of them without altering them too much,” he explains. “I also appreciated his patience for teaching and showing colleagues and subordinates ‘the way of the force.’ I’m a decent Jedi warrior because he was a great Obi Wan Kenobi!”

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