Janet and Jess
: It’s difficult to imagine that when seasoned boaters and full-time local residents Janet and Jess Coburn first visited Banderas Bay some four years ago they didn’t have an inkling of the huge amount of nautical and boating-related activity that takes place locally year round.
: A true pata salada, Karla Moreno has always considered the ocean her second home. “I remember our mother constantly struggling to get us out of the water after long hours of weekend enjoyment snorkeling or collecting seashells,” she muses.
: Little did Rodolfo Trejo know how much his life would change when he accepted a managing position at the Vallarta Yacht Club some three years ago. Beyond the administrative tasks usually associated with many management jobs, Rudy thrives on making things happen for the active membership of the club.
Marco Antonio Lepe
: Originally from Puerto Vallarta, chef Lepe started building his culinary career from the ground up when he joined The Blue Shrimp 11 years ago. Since then, he has endeavored to maintain the restaurant’s commitment to quality.
: Soft-spoken and unassuming, restaurateur Eva Sánchez enjoys sitting at a round table near the bar at her popular restaurant, The River Cafe, which she founded in the '80s.
: Daughter of renowned artisans Epifanio Fuentes and Laurencia Santiago, Julia Fuentes began painting at her parent’s workshop in 1989 when she was only 13 years old and she fell in love with the arts.
: Originally from Xalapa, Veracruz, Adriana Quinto has always been a dancer. “I remember seeing a performance by Solange Lebourges (principal dancer of Mexico’s Ballet Teatro del Espacio dance company, now defunct) as a child. I was mesmerized.”
: With decades of national and international competitions and accolades under her belt, Belin moved here from Guadalajara over three years ago to open a swimming school, certain she would have a favorable reception.
Juan Carlos Palomera
: Originally from Talpa de Allende, chef Juan Carlos Palomera began working "from the ground up" at Kaiser Maximilian 18 years ago. "Kaiser has been the best culinary school I could have envisioned".
: When Carballo traveled to Spain in 1987 to learn both the language and the cuisine, he was instantly smitten with tapas, a local specialty. After working with two Spanish chefs in his native Chicago, he moved to Puerto Vallarta in 2000 to open his very successful restaurant.