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Earth and Sea

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 the lobster and succulent tomahawk steaks. Enjoy a memorable meal amidst designer architecture with wood accents, complemented by lush tropical greenery and marble floors.
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Velas 10 Restautant of Grand Velas Los Cabos
About
Tanks of live seafood and cases of meat invite you to select your own dinner from a fresh assortment of Wagyu beef, lobster and oysters on the half shell. With ocean breezes and a beautiful, chic interior, you'll enjoy the ultimate steak and grill experience.
  • CuisineSeafood and Steaks
  • Age GroupAll ages
  • Hours12:00 p.m. to 6:00 p.m. or 6:00 p.m. to 11:00 p.m.; *Opening hours for Velas 10 vary from day to day. Please check the daily schedule with your Concierge.
  • Phone01-624-104-9800
  • AttireDuring the morning and afternoon is casual; shorts, t-shirts with sleeves and sandals or closed footwear for men, and casual dresses, skirts, shorts or trousers for women, avoiding the use of bathing suits or wet clothing.
    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).
Velas 10
Every dish celebrates the pleasure of fresh ingredients and fine food. Take a look at our menus and begin savoring our Chefs' creations.
Sergio Lopez - Velas 10
Meet the Chef
Sergio Lopez
Born in the city of Los Mochis, Sinaloa in 1988, Chef López studied Digital Graphic Design Engineering at the Los Mochis Higher Technological Institute. He then worked at various advertising design companies as a graphic designer, creating websites, business advertising designs and magazine illustrations.
After a time, he decided to study gastronomy, and carried out his first professional internship at a prominent restaurant in his home city. When he finished his studies in 2012, he moved to La Paz to work as an Operations Manager of a Pizzeria.
He then became a cook at a hotel in Barrancas del Cobre in Chihuahua, where he created a 4-day menu in the hot side of the kitchen and in the bakery. From there a new position arose as Kitchen Instructor at the Gastronomic Institute of Los Mochis. He later moved to Los Cabos to work as a chef for private villas but decided to return to the hotel industry as the head chef of an Asian restaurant in the Los Cabos Marina.
In 2015, he was invited to work as Line Manager for the reopening of a hotel where he eventually became the Executive Sous Chef. When Grand Velas Los Cabos opened in 2016, he accepted the offer to become Head Chef of Velas 10 restaurant, specializing in seafood and fine steaks, where he enjoys the opportunity to create menus using the best local and international ingredients.