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Esperanza, Auberge Resorts Collection in Los Cabos has appointed Luis Lujan as director of operations. Lujan brings over 20 years of hospitality experience with an emphasis on culinary, business development and leadership. In this new role, Lujan will oversee operations for the resort’s outlets, including dining, beverage, spa, residences and all other programming.
Originally from Oaxaca, Mexico, Lujan joins Esperanza, Auberge Resorts Collection from The Ritz-Carlton, San Francisco, where he served for the last five years as director of food and beverage. Prior to his time in California, he traveled the globe working for some of the world’s such hotels and restaurants as The Ritz-Carlton, Grand Cayman; El Bulli Restaurant in Roses, Spain; and The Savoy Hotel’s Tournant Grill Room by Gordon Ramsay in London, England.
Lujan will help further establish Esperanza, Auberge Resorts Collection and its culinary program “as the most bona fide destination for Baja fare in Los Cabos.” Alongside the F&B director and a new team in the kitchen, he will amplify—through the restaurants’ experiential guest and owner programming—the region’s heirloom fruits and vegetables, seafood, Mexican wines and spirits, and other foods native to the area in surprise and delight touch points across the property.
Lujan has lived in over 33 cities and nine countries. In his downtime, he plays soccer and golf, which he can enjoy no matter where he is in the world.
About the hotel: Only a 30-minute drive from San Jose Del Cabo International Airport, Esperanza, Auberge Resorts Collection has 59 casita-style guestrooms and 35 one- to four-bedroom residential villas. The resort has six restaurants, including the signature oceanfront Cocina del Mar restaurant with open-air terraces above the water’s edge; The Spa at Esperanza; four pools, including an adults-only, two-tiered infinity pool and a family pool; tennis courts; access to world-class golf courses and an Auberge Adventures menu of “only-in-Cabo” land and sea experiences.