More than just 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, now also featuring a Michelin star.
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, local meats, and seafood. This Michelin-starred restaurant promises an unforgettable culinary journey.
CUISINECreative
AGE & ATTIRE
Adults and minors over 18 years old. (Wine pairing is offered to ages 18+ only)
Elegant-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.
Restaurants operating hours and days may vary. Please check with your Concierge.
HOURS6:00 p.m. to 11:00 p.m. Reservation required
PHONE01-624-104-9826
POLICIES
Resort guests: No deposit; $50 USD per person fee for no-shows. Cancel up to 48 hours before without penalty. Non-resort guests: $125 USD per person deposit; non-refundable for no-shows. Cancel up to 72 hours before without penalty. Waitlist: Join waitlist; notified if space available. Unresponsive after 24 hours releases slot. Changes: Resort guests need 48 hours notice; non-resort guests need 72 hours. Availability dependent; request within timeframe.
Cocina de Autor
Every dish celebrates the pleasure of fresh ingredients and fine food. Take a look at our menus and begin savoring our Chefs' creations.
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.
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.
Meet the Chef
Sidney Schutte - Recipient of two Michelin Stars.
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.
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.
