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.
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.
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
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).
Born in Orizaba, Veracruz, Omar Serralta's passion for the culinary world started with his family, since there was always a big variety of flavors in each special occasion. His roots are based in countries like Spain, France, and Germany.
He started his culinary career at the age of 19 studying at Centro Culinario Ambrosía in Mexico City, where he reaffirmed his passion for gastronomy. After 4 years of experience at Azul y Oro and Jaso restaurants, and having worked in the writing of Mexican cooking books alongside chef Ricardo Muñoz Zurita, he moved to Paris in order to specialize in French cuisine, getting the CAP and BTS Hôtellerie-Restauration certificates.
Once in Paris, he worked for 7 years at important dining spots, such as the Jules Verne restaurant by chef Alain Ducasse inside the Eiffel Tower, with one Michelin star; and the Gordon Ramsay restaurant, in Versailles. After that, he started working in hotels
like Hyatt Paris Madeleine, Hotel Le Crillon (certified as "Palace") and, primarily, the emblematic Hôtel Ritz in Paris, alongside the banquet chef Thomas Guichard; a world champion in the catering category in the international competition Bocuse d'Or.
Nowadays, he manages Piaf restaurant at Grand Velas Los Cabos, where he expresses his personality and knowledge acquired in Paris to create meals that highlight the different flavors and versatility of each product.