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.

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.

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.

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.