Some info about us

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Acre is a 25 acre piece of farmland situated 7 minutes from the quaint, scenic, “old town” of San Jose del Cabo. The restaurant will be set within a natural palm grove, and two acres of organic crops will provide fresh produce and ingredients for the restaurant and bar. The remaining grounds will be equally lush, with pathways and other points of interest. A small general market will sell the farm’s surplus produce and other food products from the restaurant’s kitchen. Parking for 80 vehicles will be provided at the southern entrance to the property. A separate event space in the top corner of the property will accommodate and cater to larger groups.

These lodgings, along with the restaurant and pool, will be key to providing a unique Baja vacation for visitors seeking something different from the typical Las Cabos resort: Think more focused activities like yoga, fitness, and other educational programs.

The first phase of Acre (6 acres) will include a restaurant and cocktail bar. The second phase

will accommodate guests with 12-18 villas, 6-8 tree houses and a swimming pool.

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It will promote Mexico as a beautiful and engaging part of the world and create authentic experiences that are neither contrived nor tourist driven. Acre is poised to become the new holiday experience where

appreciation for design, sustainability and modern life intersect in one beautiful, unique property.

Acre is a destination defined by progressive design, ethics and lifestyle.

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While Cabo San Lucas is notorious for its seasonal, high volume of tourism of “spring breakers” and party seekers, San Jose del Cabo has established itself as a more low key vacation spot focusing on the resort experience. This area also offers holiday rentals and boutique accommo-dation options for individuals, couples and families.

From the art galleries and restaurants of the historic town centre to the outdoor activities, a vacation here includes a little something for everyone. Some highlights include: surfing, stand up paddling, fishing, dune buggy exploring, golf and more. Escape and take a day trip to some of the beautiful untamed beaches of the East Cape, or visit Los Barillies or Ventanas for world-class scuba and kiteboarding.

San Jose del Cabo is considered the quieter, more grown-up sister city to Cabo San Lucas.

THE REGION

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In addition to being a very sustainable and energy efficient building technique, this material allows us unique design possibilities.

The restaurant and villas will be built using rammed earth.

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Anyone who has spent time in Los Cabos knows that the restaurant scene here is quite predictable. Standard tourist fare dominates, with fish tacos, hamburgers, marguerites and cervezas filling most of the menus. It’s a common complaint, especially among the local communi-ty, that there is an extreme shortage of great restaurants. We see this as an incredible opportunity for us to tap into this under serviced segment of the dining industry.

Our restaurant at Acre will follow what’s taking place in dining these days. We’ll be creating a menu using all local and freshly prepared ingredients, (in most cases, ingredients from 200 feet away!) There will of course, be a Baja influence, but the main focus will be on clean, vegetable forward dishes complimented by local seafoods and meats. Cooking will take place in front of diners in a wood burning oven and over an open flamed grill. The food will be inventive, local, and hearty yet clean and light. This is the way the industry is moving. More and more people are demanding a delicious meal but they also want to feel light, healthy and energized at the end of it. This is how many people are now eating in larger Cities north of the Mexican border. We’re confident they’d like to eat this way on their vacation as well.

“an incredible opportunity for us to tap into this under serviced segment of the dining industry”

RESTAURANT & COCKTAIL BAR

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Our program for the bar is based on a holistic approach to consumption where we explore making ingredients and drinks from the source. We focus on highlighting Mexi-co’s diverse range of spirits from around the country that are made in small batches and rarely found in markets beyond Mexico.

Traditional spirits and drinks of Mexico will be used and recreated in the bar utilizing ingredients in season and fresh from the farm. The beauty of the country and history will be told through the story of each drink as it came into the glass. People, land and ingredients will be emphasized in the menus that will change with the seasons.

The service style and influence of the beverages will stay true to classic etymology of drinks and hospitality.

Unique glassware and tools are sourced from antique markets through out Mexico, much like the hand picked spirits.

In addition to the local spirits, a selection of micro brew beers and local wines are featured along side our global spirits selection. The Cocktail Bar will be a destination for aficionados of spirits and cocktails. A workshop located beyond the bar will showcase the production of hydrosols, liqueurs, spirits and syrups for guests to learn and sample.

There are seventy seats in the main bar and a roof top patio with additional seats for 50 people or room for standing up to 70. The total capacity for the cocktail bar is 140 including the rooftop and main bar making it ideal for events. Considering the bar program we hope to serve local and international guests coming to enjoy unique libations in a breathtaking oasis like environment.

A special program has been developed to bring Bartenders in from around the globe on “stages” to live and work on the farm learning how to create ingredients for drinks from the ground to glass by fermenting and distilling.

“The Cocktail Bar will be a destination for aficionados of spirits and cocktails.”

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Phase 2

Phase 1

Future Development

Event SpaceParking

Service Area

Villas

Event Space & Fitness Area

CitrusTrees

Swimming Pool

Hillside Pool Bar

Ping-PongPalapa

GeneralStore

OutdoorLibrary

Restaurant Bar

Crops

Crops

DesertLand

DesertLand

DenseTropical

Land

Tree Houses

CitrusTrees

MainEntrance

Parking

Service & Special

EventsAccess

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Landscaping is also taking shape. The restaurant will be fully built out and open for operations in the fall of 2015.

Construction of the villas, restaurant and bar are underway.

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Dani is an extremely creative and talented bar manager and mixologist who has helped us create probably the most inventive and respected cocktail bar in Canada. The “Keefer Bar” fuses the world of classic cocktails with ingredients sourced from the surrounding apothecaries and markets of Vancouver’s Chinatown. Dani is applying this same passion for local roots to the bar at Acre. Over the last two years Dani has been travelling throughout Mexico, researching and sourcing obscure spirits and ingredients that will be used in a cocktail menu that will be ground breaking for this area.

WWW.THEKEEFERBAR.COM

Opening ManagerBar & Beverage DirectorDANI TATARIN

“The Keefer Bar has hit it out of the park”- Georgia Straight

“Delightfully seedy” - Wallpaper Magazine

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Kevin LuzandeKevin contributes a singular creative perspective to the Los Ange-les culinary scene – the combined result of his high level profes-sional training and experience as well as his lifelong devotion to personal discovery and creative self-expression. You can see the results of that dynamic blend in his colorful, artfully presented and delicious food. Kevin’s experience working with veteran Chef’s, Troy Thompson (Ritz Carlton Marina Del Rey), John Rivera Sed-lar (Playa), François Adamski (Le Gabriel) and Octavio Becerra (Acabar) has given him a foundation of classic French influenced culinary approach enhanced by his ability to harmonize his love for Latin and Hispanic flavors that come naturally to him. He comes to Acre with a devotion to food and passion to lead his team to great achievements, eager to produce cuisine of the highest order.

Oscar TorresA Los Angeles native with Mexican heritage, Oscar has pursued a lifelong passion for culinary career starting out in the industry at an early age. He has travelled through France on gastronomy tours in culinary school and had the privilege to work with es-teemed Chef’s Christophe Eme (Ortolan), Jose Garces (Amada), John Rivera Sedlar (Playa), Tony Esnault (Patina), Daniel Bolud (Daniel, NYC) and Octavio Becerra (Acabar). His experience work-ing with renowned Chef’s and progressive techniques has shaped his ability to implement diverse menu’s with a true dedication to “farm to table” experience. His partnership with Chef Kevin Luzande was formed through working together in kitchen’s for five years, where as a team they excelled in pushing the boundaries of the culinary experience for their guests and staff. Oscar brings creative appetite for excellence and passion for cooking that he exudes through not just his food but in his demeanour as a level headed leader.

The team of Executive Chef’s Kevin Luzande and Oscar Torres is electrically charged with passion and dedication to their pursuit of excellence in the culinary world. Their artful interpretations of farm to table dining fit perfectly with the concept of Acre where creatively as a team they hope to build unique experiences for guests at every opportunity.

Executive Chef’s KEVIN LUZANDE & OSCAR TORRES

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Stuart’s background is in finance but in his heart he’s a farmer. At this stage of his life it made complete sense to store away his business suits, move to a beauti-ful part of the world, and build an exciting new business with his long time friend Cameron. The part-nership works well with Cameron looking after the building and Stuart focusing on the administration and red tape involved in such a project. Conveniently, Stuart’s green thumb is a vital ingredient to the partner-ship, given the intensive planting and farming that will be required.

Cameron has spent his whole life envisioning, creating and operat-ing businesses and small, unique real estate projects. After graduat-ing from UBC in 1986, he and his partner started Canadian Springs Water company in Vancouver and built it into a 200 employee com-pany serving over 30,000 custom-ers. After being bought out in 1996, Cameron has been involved in a handful of startup businesses as well as a number of retail and residential real estate ventures. His most recent project was the Keefer building in Vancouver’s Chinatown which has garnered much positive attention. Many people have cred-ited the Keefer building as being the catalyst for the rapid redevelop-ment currently taking place in this Vancouver neighbourhood. Cameron is driven by a passion for creating something where before there was nothing.

Stuart McPherson

CameronWatt

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KNOWLEDGE, SKILLS, & ABILITIES• Expert knowledge of Alcohols, Cordials,

Liquors, etc.• Expert knowledge of mixology and

bartending skills• Ability to lead bar team

ACTIVITIES• Mix ingredients to prepare cocktails

and other drinks• Mix ingredients according to

drink recipes• Pour wine and beer• Collect payment and operate a cash

register using Point of Sale System • Serve food and drinks to customers

seated at the bar and tables• Check identification of customers to

make sure they meet age requirements for purchase of alcohol

• Determine when a customer has had too much alcohol

• Clean up after customers and clean work area

• Assist in maintenance of liquor and bar supplies

• Serve customers in a friendly and helpful manner

• Perform physical activities such as lift-ing cases of alcohol, pouring & shaking drinks, carrying tray of drinks

• Foodservice; able to carry three plates of plated food

• Ability to lift tray of food and/or drinks

TASK, DUTIES & RESPONSIBILITIES• Work 5 Scheduled Shifts on the bar or

administration• Assist in Ordering and Inventory of

spirits & wines (including kitchen items)• Manage liquor cost• Maintain bar and cocktail program

consistent with bar concept• Assist in development and maintain

cocktail list• Work interdependently with Operations

Manager & Chef’s• Implement cocktail promotions• Manager on Duty to resolve Bartender/

Server issues, guest complaints, voids etc.

• Open or Close Bar when needed• Office skills: accounting, counting &

balancing cash• Weekly reporting on sales • Participate in weekly manager meetings

Now Recruiting

Bar Manager

Rate of pay: TBD

COCKTAIL BAR & RESTAURANT

“We are looking for passionate people who would like to be part of a team striving towards excellence

and be known as one of the top drinking and dining destinations in

the world.”

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KNOWLEDGE, SKILLS, & ABILITIES• Expert knowledge of Alcohols, Cordials,

Liquors, etc.• Expert knowledge of mixology and

bartending skills• Ability to lead bar team


and other drinks• Mix ingredients according to

drink recipes• Pour wine and beer• Collect payment and operate a cash






• Assist in maintenance of liquor and bar supplies





TASK, DUTIES & RESPONSIBILITIES• Work 5 Scheduled Shifts on the bar or

administration• Assist in Ordering and Inventory of

spirits & wines (including kitchen items)• Manage liquor cost• Maintain bar and cocktail program

consistent with bar concept• Assist in development and maintain

cocktail list• Work interdependently with

Bar Manager• Implement cocktail promotions• Manager on Duty to resolve Bartender/

Server issues, guest complaints, voids etc.

• Open or Close Bar when needed• Office skills: accounting, counting &

balancing cash• Weekly reporting on sales • Participate in weekly manager meetings

Now Recruiting

Assistant Bar Manager

Rate of pay: TBD




the world.”

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KNOWLEDGE, SKILLS, & ABILITIES• Intermediate knowledge of Alcohols,

Cordials, Liquors, etc.• Passion for food and drink• Knowledge of mixology and

bartending skills• Ability to work interdependently with

a team


and other drinks• Mix ingredients according to drink

recipes• Pour wine and beer• Collect payment and operate a cash






• Assist in maintenance of restaurant and bar supplies





TASK, DUTIES & RESPONSIBILITIES• Work 5 Scheduled Shifts in the bar

or restaurant• Maintain bar and cocktail program

consistent with bar concept• Represent the bar and restaurants

concept in a clear and friendly manner• Participate in monthly staff meetings

& training

Now Recruiting

Lounge Server & Bartender

Rate of pay: TBD




the world.”

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KNOWLEDGE, SKILLS, & ABILITIES• 3 years of experience as a Sous Chef

at a fine dining establishment• Ability to work under pressure and

stressful situations• Creative with menu development• Productive multi tasker• Must present a professional appearance

and in uniform at all times• Managing all aspects of the kitchen in

accordance with the goals, objectives, and culture set forth by the company

• Maintain a high standard of quality with regard to product, people, sanitation and safety

• Responsible for the delegation of work• Responsible for team members sched-

ules• Insure highest quality of food, beverage,

and supplied product• Communicates quality standards to the

kitchen and FOH employees• Motivates team for success• The candidate must be professional,

innovative, and possess well rounded culinary skills

• Must have intermediate knowledge on horticulture

• Must be available to work nights, weekends and holidays

• Able to lift more than 50 lbs at a time• Must be Bilingual in English / Spanish

JOB DESCRIPTION• Maintain sanitation standards• Receive and properly store deliveries• Manage morning preparation • Fabrication of proteins• Ensuring that the line has all the

ingredients before service starts• Expedite orders behind the line• Assist the Executive Chef in providing

excellent quality and presentation of all food

• Participate in service education through daily line ups, menu meetings, and new server training

• Involved with closing procedures. Such as, properly storing ingredients, sanitizing all work surfaces, and creating prep lists.

Now Recruiting

Sous ChefRate of pay: TBD




the world.”

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KNOWLEDGE, SKILLS, & ABILITIES• 3 years of experience as a Pastry Chef


stressful situations• Creative with menu development• Productive multi tasker• Managing all aspects of the kitchen in


• Must present a professional appearance and in uniform at all times

• Maintain a high standard of quality with regard to product, people, sanitation and safety

• Responsible for the delegation of work• Responsible for team members sched-

ules• Insure highest quality of food, beverage,

and supplied product• Communicates quality standards to the

kitchen and FOH employees• Motivates team for success• The candidate must be professional,



• Candidate must be well versed with ice creams, granitas, sorbets, plated desserts and savory breads

• Must be available to work nights, weekends and holidays

• Able to lift more than 50 lbs at a time• Must be Bilingual in English / Spanish

JOB DESCRIPTION• Maintain sanitation standards• Receive and properly store deliveries• Manage morning preparation • Ensuring that the Pastry line has all the

ingredients before service starts• Expedite orders behind the line• Assist the Executive Chef in providing

excellent quality and presentation of all food

• Participate in service education through daily line ups, menu meetings, and new server training


Now Recruiting

Pastry ChefRate of pay: TBD




the world.”

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KNOWLEDGE, SKILLS, & ABILITIES• 2 years of experience as a line cook


stressful situations• Works well with others• Responsive towards orders and duties• Productive multi tasker• Must present a professional appearance



• Ability to maintain the sharpness of his or her knives

• Must be self-motivated and organized• Maintain a high standard of quality with

regard to product, people, sanitation and safety

• Insure highest quality of food, beverage, and supplied product

• Motivates team for success• The candidate must be professional,



• Candidate must be able to speak, read and understand cooking directions

• Able to lift more than 50 lbs at a time• Must be available to work nights,

weekends and holidays

JOB DESCRIPTION• Maintain sanitation standards• Possess their own knife set (Sharpening

tool, Chef’s Knife, Bread Knife, Pairing Knife and Slicer)

• Receive and properly store deliveries• Sets up station according to restaurant

guidelines• Prepares all food items as directed in a

sanitary and timely manner• Follows recipes, portion controls, and

presentation specifications as set by the restaurant

• Restocks all items as needed throughout the shift

• Assist with the cleaning, sanitation, and organization of the kitchen, walk in coolers, and all storage areas

• Cover, dates and correctly store all prepared food


• Preform all duties assigned by the Executive Chef and Sous Chef

Now Recruiting

Line/Prep CooksRate of pay: TBD




the world.”

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KNOWLEDGE, SKILLS, & ABILITIES• 1 year of experience as a dishwaser at

a fine dining establishment• Ability to work under pressure and

stressful situations• Works well with others• Responsive towards orders and duties• Productive multi tasker• Must present a professional appearance



• Must be self-motivated and organized• Maintain a high standard of quality with

regard to product, people, sanitation and safety

• Insure highest quality of food, beverage, and supplied product

• Motivates team for success• The candidate must be professional and

innovative• Able to lift more than 50 lbs at a time• Must be available to work nights,

weekends and holidays

JOB DESCRIPTION• Maintain sanitation standards• Wash dishes, glassware, flatware, pots

or pans, using dish machines or by hand• Properly placing clean dishes, utensils,

and cooking equipment in their designated areas

• Replacing full trash bins with new trash bags and properly storing the waste

• Sweep and mop floors• Receive and properly store deliveries• Sets up the dish area according to

restaurant guidelines• Restocks all items as needed through-

out the shift • Assist with the cleaning, sanitation,

and organization of the kitchen, walk in coolers, and all storage areas

• Cover, dates and correctly store all prepared food


• Preform all duties assigned by the Executive Chef and Sous Chef

Now Recruiting

DishwasherRate of pay: TBD




the world.”

Documents

Some info about us