Francisco Sixtos
Francisco Sixtos, a native of Jalisco, delved into the culinary world from the outset at the renowned chef Cristian Morales's signature restaurant.
His travels across Europe and collaborations in Michelin-starred establishments throughout his career gave him extensive culinary knowledge and a unique style. Upon returning to Mexico in Cancun, he led Lumière, a French specialty restaurant.
He then held key roles as Executive Sous Chef in Cancun and Chef de Cuisine in Playa del Carmen, where he developed innovative culinary concepts.
A stint at the iconic The Carlyle A Rosewood Hotel in New York preceded his tenure at a prestigious restaurant in Los Cabos as Chef de Cuisine, which holds 4 Diamonds from the American Automobile Association (AAA).
At Grand Velas Los Cabos, he heads Cocina de Autor, awarded with 1 Michelin Star and 5 Diamonds by the American Automobile Association (AAA), where he merges his passion and talent to offer gastronomic experiences that transcend cultural boundaries, following the philosophy of renowned chef Sidney Schutte.
Today, as Executive Chef of Cocina de Autor, he seeks simplicity, uses the finest ingredients, and cooks with perfection, creating dishes that blend dreams, passion, and balance.