Gastronomy Experience in Grand Velas Riviera Nayarit

Grand Velas Riviera Nayarit houses 4 of Nayarit’s most authentic fine-dining restaurant experiences. Indulge in traditional French, Italian, Mexican, or contemporary Asian cuisine at these award-winning restaurants. The resort also offers two all-day restaurants, a pool bar, and a sports bar with a dance floor. Additionally, it offers a refined variety of coffee and tea to suit your taste, featuring unique flavors that will complement your days of relaxation. If you would rather stay in your suite, we have 24-hour suite service and an in-suite mini-bar that is stocked daily.

Culinary Biographies

Raúl Hernández

Originally from Mexico City, Chef Herhandez was drawn in by the kitchen at a very young age however, it was not until 2012 that he was presented with the opportunity to work professionally in the field, and venture into his culinary career in Playa del Carmen. There began an apprenticeship at a hotel from the AM Resorts Chain, where, working with Executive Chef Daniel Garcia, the opportunity arose to join restaurant Piaf at Grand Velas Riviera Maya resort under the guidance of Chef Michel Mustière.

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While at Piaf in the Riviera Maya he had the opportunity to participate in a number of festivals and learn the various French culinary techniques, as well as earn the title of “Apprentice of Maître Cuisinier de France”.

Today, he is the Executive Sous Chef at Grand Velas Riviera Nayarit, where he continues to transmit his experiences under the guidance of the resort’s Executive Chef Guillaume Morancé.

Adrián Aguayo

Born in the city of Tizimín, Yucatán, Chef Aguayo is the youngest of five siblings. His taste for cooking was developed during his childhood, as he helped his parents and grandparents in the traditional preparation of meals. Later, this would become his passion. His restlessness to learn more about cuisine led him to work in his uncles’ bakery at an early age.

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He studied at the Universidad de Oriente de Valladolid, Yucatán, and carried out his apprenticeship at hotels in the Riviera Maya over the course of three years, graduating with a degree in Gastronomy at the age of 21.

He took an important step in his career when he left his home state in search of further knowledge and new experiences, and this led him to become part of the team at Grand Velas Riviera Maya, working at restaurant Piaf; recipient of the AAA Four Diamond Award.

Later, he was called to form part of the resort’s Yucatecan restaurant Chaká, where he was able to share his knowledge of the products and local cooking techniques of the peninsula.

One important aspect of his career has been his participation in culinary events such as Goût de France, under the tutelage of Chef Michel Mustière; Wine and Food 2015; The Best of France, alongside Chefs Christian Têtedoie, Claude Le Tohic, Claude Godard and Michel Mustière (all Maîtres Cuisiners de France); and The Best of Mexico, with Chefs Zahié Téllez, Carlos Gaytán, Ricardo de la Vega, Alejandro Heredia and Francisco Ruano. Today, he is Executive Chef of restaurant Lucca at sister resort Grand Velas Riviera Nayarit.

José Alberto

Born in the city of Tampico, Tamaulipas, Chef Mendez’ taste for cooking began in his childhood, at a seafood restaurant owned by his family in a town called Tamiahua, Veracruz. He is a graduate of the Instituto Culinario CUALTI and began his apprenticeship at the Club de Industriales at the Camino Real Hotel in Tampico.

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He then moved to the Riviera Maya to develop his skills in various hotels.
He began at restaurant Frida at Grand Velas Riviera Maya resort working under Chef Ricardo de la Vega, rising through the ranks until he became the restaurant’s Sous Chef. He has also contributed to various national and international culinary events alongside great chefs such as Mikel Alonso, Carlos Gaytan, Zahié Téllez and Alejandro Heredia.

Today, he is Executive Chef of Frida restaurant at sister resort Grand Velas Riviera Nayarit, under the guidance of Chefs Isaac Esparza, Guillaume Morancé and Michel Mustière.

Wayu "Light" Wattanakamin

Wayu “Light” Wattanakamin has 14 years of culinary-industry experience. Originally from Thailand, he began his career after culinary school by opening his own restaurant. He later explored international cuisine at the Sahara Resorts in Kuwait, the Millennium Plaza Hotel in Dubai, the Diplomatic Club in Doha and many more throughout Europe and Malaysia. Most recently, Chef Light headed up the Signature Restaurant at Banyan Tree Mayakoba.

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His experience and talent create a combination of inspiration that stems from recipes passed down from his mother, keeping traditional food and flavors of the Thai Kitchen in every dish.

After leading Sen Lin restaurant in Grand Velas Riviera Maya, he now begins a new chapter in his career as Executive Chef of Sen Lin in the sister resort Grand Velas Riviera Nayarit, in which he developed a menu that combines ancient and modern cuisine, capturing new textures with original presentations while maintaining traditional ingredients.

Guillaume Morancé

French-born Guillaume Morancé studied at the Hotel School of Brunoy and holds the “Brevet d’études professionnelles” (BEP), both of great importance in the culinary field.

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He started his career serving in some of the best hotels in Paris, such as the Lancaster and Le Meridien, and later in the prestigious Potel et Chabot, serving gourmet banquets in New York, Saint Petersburg, Moscow, and Paris. He participated in major events such as the Rolando Garros Tennis Tournament and others at the International Air and Space Show in Paris-Le Bourget. In 2001, Chef Morancé opened his own international cuisine restaurant “Bistro 21” in Michoacan, Mexico. When asked how his journey began, he replies that it was essentially because he loves food! He is convinced that a good chef must be a good diner; a “bon vivant”. Chef Morancé also believes that great dishes cannot be created if they are not of your own whims. His motto is: “Make it simple to succeed”, as he does not like to complicate things.

He is drawn to simple cuisine where the ingredient is the star; this allows for creativity, the perfection of cooking and seasoning to flourish. He also enjoys creating emotions, which, combined with excellent customer service, not only satisfy the palate but also each person’s heart. Being a chef has given him the opportunity to travel and learn about the gastronomic specialties of other countries, and this has helped him form his own style. In addition, he is a member of various prestigious associations such as Maîtres Cuisiniers de France, the Culinary Academy of France and the brotherhood of the Chaîne des Rôtisseurs.

He has now accepted a new challenge: To lead the kitchens of Grand Velas Riviera Nayarit as Executive Chef, where his creativity and passion will be delighting diners with unique and unparalleled dishes worthy of his reputation.

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