More than a restaurant, Cocina de Autor is a Grand Velas concept; a sensorial dining experience of fine gastronomy led by two Michelin Star Head Chef Sidney Schutte of the Netherlands. This is a culinary tour that reflects the culture and life around us.
Begin the experience with a cocktail by our mixologists at the Cocina de Autor bar, before being led to your table to enjoy a playful 8-10 course tasting menu showcasing the finest fresh produce and local meats and seafood.
Age Group6:00 p.m. to 7:15 p.m. 16+
Wine pairing is offered to ages 18+ only
Hours6:00 p.m. to 11:00 p.m. Reservation required
AttireElegant-Casual. For men: collared shirt, trousers and closed footwear. For women: dresses, skirts, or evening trousers. Beach sandals, tank tops and shorts are not permitted.
Chef Sidney Schutte directs restaurant Cocina de Autor at Grand Velas Los Cabos.
His Dutch heritage, passion for travel and four years in Asia shaped his palate and inspired him to present various taste sensations within a single dish. Ingredients themselves are a source of creative inspiration for him.
Schutte gained extensive experience in prestigious kitchens throughout Europe and Asia, including Amber in Hong Kong, led by top Dutch chef Richard Ekkebus, recipient of two Michelin Stars; De Scholteshof in Belgium, under Roger Souvereyns, with two Michelin Stars; and De Librije in Zwolle, headed by the acclaimed Jonnie Boer, who with Schutte's help obtained a third Michelin star for the restaurant. Just seven months after second location of De Librije opened in Amsterdam under Schutte's command, it was awarded two Michelin stars.
He has also been recognized as "SVH Meesterkok", the highest recognition a chef can achieve in the Netherlands.
Meet the Chef
Originally from Flanders, Belgium, chef Bert Bonnarens discovered from an early age that which would become his profession years later, as he used to join his mother in the kitchen.
He entered the culinary school in Bruges at the age of 12, and began to collaborate in restaurants when he was 15 years old. There he learned the basics of French and Belgian cuisine, and, seeking to refine his knowledge, he did an internship at diverse Michelin-starred restaurants.
After finishing his culinary studies, he had the privilege of practicing with the renowned chef Geert Van Hecke at the De Karmeliet restaurant, to later join their cook's team.
The moment Chef Van Hecke decided to retire, Chef Bonnarens embarked on a journey through South America where he learned about the Latinamerican culture and language. Afterwards, he moved to Amsterdam where he began working with chef Sidney Schutte at the Spectrum restaurant.
After expanding his gastronomic heritage focused on international fusion cuisine, he choseMexico as his new place of residence, and joined the culinary team of Grand Velas Los Cabos as Chef at the Cocina de Autor restaurant.