Perched dramatically over the golden sands of Los Cabos, Velas 10 delivers the freshest seafood and the finest steaks, in a distinctive ambiance with unsurpassed oceanfront views. Visitor favorites include succulent tomahawk steaks. Enjoy a memorable meal amidst designer architecture with wood accents, complemented by lush tropical greenery and marble floors.
Tanks of live seafood and cases of meat invite you to select your own dinner from a fresh assortment. With ocean breezes and a beautiful, chic interior, you'll enjoy the ultimate steak and grill experience.
CuisineSeafood and Steaks
Age GroupAll ages
HoursDinner: 6:00 p.m. to 11:00 p.m.
The dress code for dinner is elegant-casual (collared shirt, trousers and closed footwear for men; dresses, skirts, or evening trousers for women; beach sandals, tank tops and shorts are not permitted).
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.
Today he is the Executive Chef of the specialty restaurant Velas 10 in Grand Velas Los Cabos, where he puts 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. "A perfect dish is a mix of dreams, passion and balance."