Convention Center and Outdoor Areas at Grand Velas Boutique Hotel Los Cabos
Host your meetings or conventions in stunning indoor or outdoor spaces with ocean views. This hotel is a natural choice for your events due to its wide variety of luxury amenities and professional services that cater to all needs.
- TAMAYO BALLROOM
- TAMAYO I BALLROOM
- TAMAYO II BALLROOM
- TAMAYO III BALLROOM
- TERRAZA DEL CIELO
Size: 2,745 sq. ft.
TAMAYO I BALLROOM
Size: 930 sq. ft.
TAMAYO II BALLROOM
Size: 907 sq. ft.
TAMAYO III BALLROOM
Size: 908 sq. ft.
Size: 843 sq. ft.
TERRAZA DEL CIELO
Size: 8,551 sq. ft.
Philippe Piel was born in Brittany, France and discovered the joy of cooking at a young age, joining his grandmother in the kitchen during his summer vacations and at the traditional Sunday family reunion. At the age of 16, Chef Philippe decided to transform his passion into a career through an apprenticeship at one of the best restaurants in his hometown, receiving a Culinary Certificate in Classical Cuisine in 1987.Read More
Dedicated to exploring the world, he traveled to South England first to learn English and game cooking—a specialty at Old Manor House Restaurant—before crossing the Atlantic in 1992 to work in Bermuda.
In 1994, he joined the Accor group by Sofitel Hotels & Resorts, and then relocated to Phnom Penh, Cambodia to take his first Executive Chef role; he participated in a number of events at Royal Palace to cook for the King Norodom Sihanouk. In 1996, he moved to Bali, Indonesia where he first opened a resort on the Tanjung Benoa Bay. After an experience in Sofitel Legend Santa Clara, a beautiful 17thcentury monastery converted into a luxury hotel in Cartagena de Indias, Colombia, he continued his culinary career in Washington D.C. in the USA, where he opened the Sofitel Lafayette Square hotel in collaboration with 3 Michelin Star Chef Antoine Westermann to launch Café 15.
In 2008, he joined Four Seasons in Punta Mita on the Riviera Nayarit. As he fell in love with Mexico—its people, its culture, and its culinary heritage—he stayed for 10 years in the country before moving to Canada to open the new Four Seasons Hotel Montreal.
After two winters in that country, he realized that Mexico and its wonders were closed to his heart and decided to come back to join the Grand Velas Los Cabos culinary team as Executive Chef and start a new adventure.
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.Read More
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.
Chef Sidney Schutte directs restaurant Cocina de Autor at Grand Velas Los Cabos.
His Dutch heritage, passion for travel and four years in Asia shaped his palate and inspired him to present various taste sensations within a single dish. Ingredients themselves are a source of creative inspiration for him.Read More
Schutte gained extensive experience in prestigious kitchens throughout Europe and Asia, including Amber in Hong Kong, led by top Dutch chef Richard Ekkebus, recipient of two Michelin Stars; De Scholteshof in Belgium, under Roger Souvereyns, with two Michelin Stars; and De Librije in Zwolle, headed by the acclaimed Jonnie Boer, who with Schutte’s help obtained a third Michelin star for the restaurant. Just seven months after second location of De Librije opened in Amsterdam under Schutte’s command, it was awarded two Michelin stars.
He has also been recognized as “SVH Meesterkok”, the highest recognition a chef can achieve in the Netherlands.
Born in Salerno, Italy on June 5, 1972, he discovered his passion for cooking while working with six friends at a restaurant-bar over the summer, during his time studying at the Eastern Autonomous University of Naples.
After several years of learning in various Italian restaurants, he specialized in wood-fired pizza and began working in Europe. In 2006, he moved to Singapore and then to South Korea. Two years later he opened a restaurant in Los Barriles in Baja California Sur. In the winter of 2012 he moved to Toronto, Canada to work with Chef Mike Di Biase in his Italian restaurant.Read More
In January 2013, he moved to the United Arab Emirates to work in an Abu Dhabi Catering company as Executive Chef of Italian Food, where he was recognized as the leader of the month and year. After a year and seven months in the Middle East, he spent three years in charge of Tavola restaurant at the International Fairmont Princess in Acapulco. During that time, the establishment earned the Distintivo H recognition and became known as the best place for Italian cuisine. This made him a Fairmont trimester leader and leader of the year in 2015, when the property changed to Mundo Imperial.
Today, he is the Chef of Lucca Restaurant at Grand Velas Los Cabos, where he creates exquisite Italian-Mediterranean specialties with a contemporary touch.