The document provides details about a proposed 25-acre property called Acre in San Jose del Cabo, Mexico. It will include a restaurant and cocktail bar, 12-18 villas, 6-8 treehouses, and a swimming pool. The first phase will include the restaurant and bar, while the second phase will include guest accommodations. The property aims to provide a unique vacation experience through farm-to-table dining and other activities like yoga and fitness programs. Construction of the initial buildings is currently underway.

1. 1

2. 2
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.

3. 3
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.

4. 4
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.
THEREGION

5. 5
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.

6. 6
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&COCKTAILBAR

7. 7
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.”

8. 8

9. 9

10. 10
Phase 2
Phase 1
Future Development
Event Space
Parking
Service Area
Villas
Event Space &
Fitness Area
Citrus
Trees
Swimming Pool
Hillside Pool Bar
Ping-Pong
Palapa
General
Store
Outdoor
Library
Restaurant
Bar
Crops
Crops
Desert
Land
Desert
Land
Dense
Tropical
Land
Tree
Houses
Citrus
Trees
Main
Entrance
Parking
Service
& Special
Events
Access

11. 11
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.

12. 12
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 Manager
Bar & Beverage Director
DANITATARIN
“The Keefer Bar has hit
it out of the park”
- Georgia Straight
“Delightfully seedy”
- Wallpaper Magazine

13. 13
Kevin Luzande
Kevin 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 Torres
A 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
KEVINLUZANDE&OSCARTORRES

14. 14
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
Cameron
Watt

15. 15
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.”

16. 16
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
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
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.”

17. 17
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
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 restaurant 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 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
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.”

18. 18
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
JOBDESCRIPTION
• 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 Chef
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.”

19. 19
KNOWLEDGE,SKILLS,&ABILITIES
• 3 years of experience as a Pastry Chef
at a fine dining establishment
• Ability to work under pressure and
stressful situations
• Creative with menu development
• Productive multi tasker
• Managing all aspects of the kitchen in
accordance with the goals, objectives,
and culture set forth by the company
• 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,
innovative, and possess well rounded
culinary skills
• Must have intermediate knowledge on
horticulture
• 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
JOBDESCRIPTION
• 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
• Involved with closing procedures.
Such as, properly storing ingredients,
sanitizing all work surfaces, and
creating prep lists.
Now Recruiting
Pastry Chef
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.”

20. 20
KNOWLEDGE,SKILLS,&ABILITIES
• 2 years of experience as a line cook
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
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
• 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,
innovative, and possess well rounded
culinary skills
• Must have intermediate knowledge on
horticulture
• 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
JOBDESCRIPTION
• 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
• Involved with closing procedures.
Such as, properly storing ingredients,
sanitizing all work surfaces, and
creating prep lists.
• Preform all duties assigned by the
Executive Chef and Sous Chef
Now Recruiting
Line/Prep Cooks
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.”

21. 21
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
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
• 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
JOBDESCRIPTION
• 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
• Involved with closing procedures.
Such as, properly storing ingredients,
sanitizing all work surfaces, and
creating prep lists.
• Preform all duties assigned by the
Executive Chef and Sous Chef
Now Recruiting
Dishwasher
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.”