Gastronomy Experience in Grand Velas Los Cabos
Chefs at Grand Velas Los Cabos prepare the most savory dishes originating from the world’s most desired cuisines made with the freshest local ingredients. Experience food like no other in our 4 chic and sleek bars with premium international wines and selected spirits, 1 tasting room, 3 pool bars and 1 snack bar.
Culinary Biographies
Sidney Schutte
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.
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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.
La Monica
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.
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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.
Karla Rivera
Her career took off when she focused on working in ultra-luxury hotels, where she learned the importance of discipline and the correct application of culinary techniques. By 2015, Karla embarked on a journey to the country’s central region, where she assumed a crucial role in a food company responsible for creating innovative concepts. Concurrently, she took a master’s degree in Marketing and Digital Media.
Upon arriving in Baja California, Karla began working on the “farm to table” concept, allowing her to work closely with the highest-quality organic products in her garden. At Grand Velas Los Cabos, she runs Frida’s restaurant, using her passion and knowledge to create unforgettable dining experiences.
Her philosophy can be summarized as follows: “I aim to take Mexican roots and expose them to showcase our cultural legacy.
Francisco Sixtos
Francisco Sixtos, a native of Jalisco, delved into the culinary world from the outset at the renowned chef Cristian Morales’s signature restaurant.
His travels across Europe and collaborations in Michelin-starred establishments throughout his career gave him extensive culinary knowledge and a unique style. Upon returning to Mexico in Cancun, he led Lumière, a French specialty restaurant.
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He then held key roles as Executive Sous Chef in Cancun and Chef de Cuisine in Playa del Carmen, where he developed innovative culinary concepts.
A stint at the iconic The Carlyle A Rosewood Hotel in New York preceded his tenure at a prestigious restaurant in Los Cabos as Chef de Cuisine, which holds 4 Diamonds from the American Automobile Association (AAA).
At Grand Velas Los Cabos, he heads Cocina de Autor, awarded with 1 Michelin Star and 5 Diamonds by the American Automobile Association (AAA), where he merges his passion and talent to offer gastronomic experiences that transcend cultural boundaries, following the philosophy of renowned chef Sidney Schutte.
Today, as Executive Chef of Cocina de Autor, he seeks simplicity, uses the finest ingredients, and cooks with perfection, creating dishes that blend dreams, passion, and balance.
