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Donnie Masterton, succeeded in San Miguel de Allende with The Restaurant, a space that invites to cultivate the love of good cuisine and the best wine. The Restaurant opened in 2005 and has been unstoppable, attracting foodies and critics from all over the world. From the age of 15, Masterton began as an apprentice chef for David Bouley in New York, and between 19 and 27 years old, his mentor was the great Patrick Clark.


Subsequently, he worked as head chef at Bice Beverly Hills, at the The Ada Adams Hotel in Washington, and then at the famous Tavern on the Green in Manhattan. He also participated in the opening of Azie, Asian-French concept restaurant and then moved to Hollywood, working for Joachim Splichal’s Patina Group as Executive Chef of the Hollywood Bowl.


Fatima 7 and Café Casa Blanca are bright additions to its gastronomical galaxy. Masterton reached the culinary beauty through the luminaries of New York, Los Angeles and San Francisco between Wolfgang Puck, Alice Waters and a lot of influences in seven continents. The chef’s passion for Mediterranean cuisine combines perfectly with the Mudejar style of Casa Blanca. Emphasis on the freshest and most sustainable, local and seasonal organic practices served in one of the four captivating dining areas: the Patio, Lounge, upstairs in the Dining Room of Fatima 7 and Balcony with views of the Temple of San Francisco.


Passionate about the ingredients of the best quality, supporting agriculture, livestock and local fishing, chef Donnie Masterton, shows us that cooking and good practices have no limits.