Executive Chef Volker Romeike
Bringing Asian-Fusion to Pitahayas
By Rick Stedman
 Pitahayas, the award-winning restaurant at Sheraton Hacienda del Mar Resort, delivers one of the area's top dining experiences. Executive Chef Volker Romeike is the driving force behind this exquisite world-class restaurant. Originally from Düsseldorf, Germany, Romeike was selected by The American Academy of Hospitality Sciences (AAHS) in 2004 as one of the "Finest Chefs Worldwide." He has treated and tempted local palates since arriving in Los Cabos in 1995. In fact, for 10 consecutive years, Pitahayas has been designated one of the world's best restaurants by the AAHS.
Specializing in Pacific Rim cuisine with an Asian fusion, the emphasis at Pitahayas is the total experience. Not only is the food top-notch, the presentation, augmented by the lapping ocean nearby and candlelit tables, sets up an unforgettable ambience. Live music, played softly in the background, adds to the enjoyment of this large open-air palapa. "I like the Asian flavors," says Romeike, whose professional career started as a kitchen helper in the Landhaus Spickermann. "You can express yourself very well with them, and the fusion cuisine gives you more freedom to create instead of sticking with the authentic cuisine."
Examples of Romeike's Asian fusion cuisine are evident in several popular menu items, including blackened mahi mahi, coconut flan in papaya soup, spicy shrimp napoleon and chili flaked duck breast.
Romeike, who speaks German, Spanish and English, learned his trade in Germany. Soon thereafter, wanderlust kicked in and he began traveling. His professional pursuits led him to stints in Los Angeles, San Diego, Long Beach, Hawaii, Mexico and Puerto Rico, all with Hyatt Hotels. "I started out in the trenches of the restaurant, and now find myself executive chef," says the humble Romeike.
The quality of the food is equaled to or surpassed only by the visuals and attention to detail in customer service. "We are always trying to redefine our commitment to customer service, since we want guests to remember Pitahayas as a highlight of their visit to Los Cabos," says Romeike.
When officials from the American Academy of Hospitality Sciences make their unannounced visits to restaurants, they scrutinize several aspects of the operation, including service, food, ambience and the overall experience. For the past 13 years, patrons at Pitahayas have been treated to the very best of the best, thanks to Executive Chef Volker Romeike.
Coconut Flan in Papaya Soup
Executive Chef Volker Romeike,
Pitahayas Restaurant
Caramel
1 1/8 cup sugar
1 oz. water
Place the water and the sugar in a heavy saucepan. Mix well and cook over low heat until it forms a caramel of golden color. Cover bottom of cake pan or small cups with it and let it sit for about five minutes before adding the flan mix.
Coconut Flan
2 1/8 cups of sweet coconut cream
14.6 oz. can of coconut milk
4 cups of milk
2/5 cup sugar
12 eggs
Mix all ingredients well and put in a cake pan or in individual small cups. Preheat oven to 375°F. Set in water bath and cook for 30-40 minutes.
Papaya Soup
1 medium papaya
3 oz. orange juice
2 oz. sugar
1/2 oz. chopped mint
Peel and remove seeds with a melon baller (small). Make about 20-30 small pearls. Cut the rest of the papaya into small pieces. In a blender, mix the cut papaya, sugar and orange juice to a smooth pulp (leave 1/4 papaya pearls for later). If you want to thin it out, use more orange juice. Season with sugar and freshly chopped mint.
Garnish
1 oz. shredded coconut, toasted
Mint sprigs
Presentation
Cut flan to desired form with a mold or place it in a soup plate upside down (with the sugar side facing up). Ladle about 1/4 of the papaya soup around flan and place 1/4 of papaya pearls around it. Garnish with toasted coconut and mint sprigs.
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