Payne brings to Esperanza more than 13 years of experience manning the kitchen at noted hotels and restaurants in the West.  Most recently, he was executive chef at the Portland landmark Atwaters, where his redesign of the concept garnered the restaurant ranking in Gourmet�s �America�s Top Tables� readers pool in 2000.  Prior to that, Payne served as Executive Chef at Santa Fe�s Inn of the Anasazi, the renowned small luxury hotel celebrating the Native American and Hispanic traditions of the region.

Carved into the bluffs overlooking the Sea of Cortez, the restaurant features three levels of stone terraces flowing from a circular palapa roofed dining room down to the property's two sandy coves.

Payne was also a part of the opening team at Joy America Café located inside the American Visionary Art Museum in Baltimore.  Under his direction, Joy America was named best new restaurant by the Washington Post in 1996.

Payne has cooked at many prestigious culinary events, including the James Beard Foundation in New York City in 1996 and 2000, the Epcot International Food and Wine Festival in Orlando, Fla. in 2000, the Alice Waters Celebration Dinner in Portland, Ore. in 2000, and the Classic Wine Auction in Portland, Ore. in 2000. 

Payne has demonstrated his talent at creating dishes based on regional influences, traditions and ingredients.  �Food should be a celebration of our lives, our history, and our culture,� he said.  �I am excited with the new menu I�ve created at Esperanza using fresh ingredients from local farmers and incorporating the superb flavors of the Baja region.� 

Payne�s new menu at Esperanza features regional Mexican cuisine with a subtle Mediterranean influence and showcases fresh ingredients indigenous to local Baja suppliers, including organic farmers and local fisherman.  His menu includes signature entrees such as: Grilled Lobster Tail with Red Chile Corn Cream and Pistachio Lasagna; Saffron Spiced Cabrilla with Mango Habanero Coulis and Sweet Yam Crepa; and Tortilla Crusted Rare Ahi Tuna with Guajillo Garlic Glaze and Roasted Corn Tamale. 

Payne has also introduced a selection of signature ceviches, including shrimp with tomato, avocado and chile chipotle; parrot fish with coconut, jalapeño and honey; cabrilla with tomato, lemon and sea salt, and bay scallops with mango, mint and tequila. 

�I am thrilled that Flynt has joined the culinary team at Esperanza,� said General Manager Severino Gomez.  His philosophy of creatively using regional ingredients complements Esperanza�s emphasis on incorporating Baja�s natural elements throughout the property.� 

Payne�s career began at the New England Culinary Institute, Montpelier, Vermont.  During his training, he apprenticed in Park City, Utah at Café Mariposa, at the Silver Lake Lodge at Deer Valley Resort, and at the Santa Fe, New Mexico 200-year-old landmark restaurant, Geronimo.

�I have always admired Auberge Resorts� reputation for culinary distinction and I am excited to use my skills to continue the tradition at Esperanza,� said Payne. 

Esperanza encompasses a 56-suite luxury resort, 80 owner villas, a full-service spa and a signature restaurant, all on 17 lushly landscaped acres on the bluffs overlooking two private coves at Punta Ballena near Cabo San Lucas.  Esperanza is a member of the Leading Hotels of the World®. 

Esperanza is managed by Auberge Resorts, a collection of exceptional hotels, resorts and private clubs, each with a distinctive personality that assures a unique and memorable guest experience.  Among the distinctive properties are Auberge du Soleil, The Lodge at CordeValle and Calistoga Ranch and several others currently in development.  While Auberge Resorts nurtures the individuality of each establishment, all are characterized by a set of communal elements: intimate, understated elegance; magnificent natural settings in some of the world�s most desirable destinations; inspired cuisine utilizing the very best regional ingredients; and gracious yet unobtrusive service.