Originally from southern Chile, Chef Víctor Arriagada began his culinary training at the age of 15 and moved to Cancún, Mexico, at 18. His career has taken him through renowned kitchens in various resorts, where he spent over 11 years honing his craft —including a formative stint in San Sebastián, Spain, with 3-Michelin-starred Chef Martín Berasategui.
He later worked in Cancún and, in 2016, arrived in Los Cabos for the first time. His international experience also includes two and a half years in Saudi Arabia, where he contributed to the Royal Family's gastronomic concept.
In 2020, he returned to Mexico as Executive Chef in the luxury hospitality sector. Today, he leads the culinary team at Grand Velas Los Cabos, guided by his philosophy of quality, commitment, and discipline. He deeply believes in the value of Mexican talent and ingredients—and in getting things right the first time.
Originally from southern Chile, Chef Víctor Arriagada began his culinary training at the age of 15 and moved to Cancún, Mexico, at 18. His career has taken him through renowned kitchens in various resorts, where he spent over 11 years honing his craft —including a formative stint in San Sebastián, Spain, with 3-Michelin-starred Chef Martín Berasategui.
He later worked in Cancún and, in 2016, arrived in Los Cabos for the first time. His international experience also includes two and a half years in Saudi Arabia, where he contributed to the Royal Family's gastronomic concept.
In 2020, he returned to Mexico as Executive Chef in the luxury hospitality sector. Today, he leads the culinary team at Grand Velas Los Cabos, guided by his philosophy of quality, commitment, and discipline. He deeply believes in the value of Mexican talent and ingredients—and in getting things right the first time.
