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  • Cocina de Autor Restautant of Grand Velas Los Cabos
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Outspoken Flavors

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.
Cocina de Autor Restautant of Grand Velas Los Cabos
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.
  • CuisineCreative
  • 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
  • Phone01-624-104-9826
  • 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.
We invite you to tailor your desired culinary experience from the hand of our specialty chefs. Please contact our concierge department for more information at

econciergelc@velasresorts.com

econciergelc2@velasresorts.com

+52 (624) 104 9800

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 - Cocina de Autor
Meet the Chef
Francisco Sixtos

Originally from Guadalajara, Jalisco, chef Francisco Sixtos began his career in the renowned chef Cristian Morales' signature restaurant, where he acquired basic culinary knowledge.

In 2013 he joined the team at Le Meridién hotel as Specialties Chef at Seasons restaurant. His multiple trips through Europe as well as his collaboration in Michelin-starred restaurants, have contributed to his gastronomic background serving as the core of his unique style.

Back in his country, he joined the list of chefs at Le Blanc in Cancun, leading the French specialty restaurant. Later, he joined the Hyatt hotels where he collaborated as Sous Chef at their resort in Cancun, developing new culinary concepts, and as Head Chef at Grand Hyatt Playa del Carmen.

Later, he traveled to New York to make a stay at the emblematic Rosewood's hotel, The Carlyle. After his return, he joined the team of the Las Ventanas al Paraíso hotel as Sous Chef at their Four Diamond restaurant.

At Grand Velas Los Cabos, he was Executive Chef of the specialty restaurant Velas 10, where he put his passion and talent at the service of creating experiences for guests. Quoting chef Ferrán Adriá, whom he admires and whose teachings he recalls continuously, "cooking is a pleasure and you have to enjoy it."

His philosophy is based on reviving the roots, seeking simplicity, using the best product and cooking it to perfection. Today, he implements this philosophy as Executive Chef of Cocina de Autor at Grand Velas Los Cabos. "A perfect dish is a mix of dreams, passion and balance."