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.
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."