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Gourmet Elegance and Enchantment

At Piaf, we celebrate the flavors of sophisticated French cuisine with unique dishes that explore the country's culinary traditions and gourmet legacy. The restaurant's ambiance is an artful play on textures in every direction, with undulating crystal lighting, deep rust-colored patterned marble flooring and an impressive center column.
Grand Velas Los Cabos Piaf Restautant
Visit Piaf to enjoy a French menu featuring foie gras, white truffle, hazelnut butter and acacia honey, to be paired with a selection of wine from the two wine cellars in the dining room. Piaf is an experience of romance and enchantment; delicate flavors and luxurious surroundings.
  • CuisineFrench
  • Age Group6:00 p.m. +12
    7:00 p.m. +16
    Wine pairing is offered to ages 18+ only
  • Hours6:00 p.m. to 11:00 p.m. Reservation required
  • Phone01-624-104-9800
  • AttireElegant-Casual. For men: collared shirt, trousers and closed footwear. For women: dresses, skirts, or evening trousers for women. (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

Piaf
Every dish celebrates the pleasure of fresh ingredients and fine food. Take a look at our menus and begin savoring our Chefs’ creations.
Luis Green - Piaf
Meet the Chef
Luis Green

Originally from La Paz, Baja California Sur, and sharing the kitchen from a young age with his family, where his love for gastronomy began.

At the age of 19, he began his studies in Mexico City, with a degree in Gastronomy from a prestigious school, meeting and sharing cuisine with great world-class chefs such as Benito Molina, Enrique Olvera, Juantxo Sánchez, and Titita Ramírez. In addition to participating in recognized events such as the EUHOFA Congresses and the French Embassy.

After living 5 years in Mexico City, Chef Green moved to Playa del Carmen, where he entered the hotel industry for 10 years, starting at the Casa del Agua restaurant with international cuisine, visiting hotels such as The Royal, Gran Porto Real, and Grand Velas Riviera Maya. In the latter, he developed much of his culinary taste for French and Mexican cuisine, at the hands of Chef Michel Mustière and with Maîtres de Cuisine such as Christian Têtedoie, with a restaurant in Lyon, France; Chef Claude Le Tohic with 3 Michelin Stars and Chef Claude Godard with a restaurant in New York. He has also participated in events such as The Best Of.

Now, being Executive Chef of the Piaf restaurant in Grand Velas Los Cabos, he expresses all the knowledge he acquired through his career together with great chefs.