There are golf trips—and then there are experiences that linger long after the final putt drops. The Punta Mita Gourmet & Golf Classic, set along Mexico’s Riviera Nayarit, is firmly in the latter category: a seamless blend of world-class golf, elevated cuisine, and coastal luxury that feels equal parts tournament and celebration.
After arrival at Aeropuerto Internacional de Puerto Vallarta, my 45-minute tequila express ride to Punta Mita, which sits on a 1,500-acre private peninsula, was simply the tip of the taco for what was forthcoming at this 14th annual four-day immersive event. Once entering the gated paradise that seems purpose-built for indulgence, I, for one, was going to have no issue participating while taking refuge for a few nights at the beachside Four Seasons Resort Punta Mita.
With a non-stop menu of outdoor activities from sunup to sundown at this five-star resort, including world-class fishing, scuba diving, three pools (including the Lazy River), racquet sports, or the Apuane Spa, the property’s defining recreational pursuit takes place on two Jack Nicklaus Signature courses.
To anyone who’s been around the game, it’s no secret the synergies between food, libations and golf are embedded into sport’s culture and as inseparable as tailgating and football. But when these ingredients are incorporated into four-day extravaganza at a world-class resort, it transforms into the Super Bowl of 19th holes!
In conjunction with a two-day golf tournament, all participants are subjected to a gastronomical heaven with gourmet meals and interactive cooking classes presided over by acclaimed chefs, winemakers and mixologists from around the world highlighting Mexican flavors and global influences. And if that’s not enough, homegrown golf legend, LPGA Hall of Famer Lorena Ochoa, has served as the event’s ambassador since the event’s beginning.
Career hospitality aficionado, Carl Emberson, with a solid restaurant background and having held general manager roles at many high-end luxury hotels throughout Argentina and Brazil, was the catalyst for the Gourmet & Golf when he was the general manager at the St. Regis Punta Mita 15 years ago. Although, he finds it more appropriate to think of himself as a “destination creator.”
“I always like to think outside of the box and create events that attract people to the destination,” says Emberson. “Like any event, the Gourmet & Golf started small with a few great chefs and involved both the Four Seasons and St. Regis and, of course, two great golf courses. Having grown to where the event is today, now we bring in about 20 chefs from around the world with roughly 50% from Mexico. But it’s not just about the food they’re known for but rather how they interact with the guests to make the experience unique. Ultimately, at the end of the day, the principal objective is to showcase Punta Mita.”
At the heart of the Classic are the Jack Nicklaus–designed courses: Pacífico (1999) and Bahía (2009). Both layouts are visually stunning, but Pacífico tends to steal the spotlight thanks to the famous “Tail of the Whale”—the world’s only natural island green. Whereas most all golf courses reserve its 19th hole for libations and storytelling, at the Pacifico layout, Hole 3B, playing 180 yards over the ocean to a tiny lava rock, is the story. The only bummer is, on most days, players are only able to donate a ball off the tee since the rocky cart path to the island green is submerged by several feet of water from the high tides.
The official 18 holes, stretching to just over 7,000 yards, are characterized by wide fairways, generous greens, and constant ocean exposure (8 holes border the ocean), making it both playable and visually spectacular.
Where Pacífico feels open and forgiving, Bahía, playing to 7,034 yards, is more textured and cerebral with more undulating fairways and tighter doglegs built across elevation changes. Nicklaus designed it to reward precision, angles, and smart club selection. The course also winds through a different part of Punta Mita than Pacífico as it plays through the grounds of the St. Regis Resort and luxury communities.
Regardless of which course is being played, the format of the tournament provides plenty of stations set up at tee boxes where gourmet edibles and beverages are served to keep things social and engaging rather than overly competitive. After all, it might be the golf that draws you in, but the food is what elevates the experience into something unforgettable.
After being voluntarily holed up for a few days at a luxurious playground swinging and feasting around the fairways of life, I offer one bit of advice for future participants: begin the diet and sobriety regimen well in advance. And don’t forget to pack a few doggie bags.
Plan your escape: St. Regis Punta Mita Resort
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