Gastronomy Experience in Grand Velas Riviera Nayarit
Grand Velas Riviera Nayarit houses 4 of the most authentic fine dining restaurant experiences in Nayarit. Indulge in traditional French, Italian, Mexican or contemporary Asian cuisine at these award-winning restaurants. The resort also offers two all-day restaurants, pool bar and a sports bar/night club. If you are hungry and don’t feel like heading to a restaurant, we have 24-hr suite service and an in-suite mini bar that is stock daily.
- SELVA DEL MAR
Azul is an all-day oceanfront open-air restaurant with an authentic palapa roof. Breakfast and lunch are served à la carté or buffet, and dinner is served à la carte. The menu is an eclectic one where you can find Chinese, Japanese, Mexican and Italian cuisines, as well as grill options and fresh seafood.
SELVA DEL MAR
Selva Del Mar
Located by the pool with a view of the bay, Selva del Mar is an open-air restaurant that offers casual and fast Snack Bar service with gourmet options such as local ceviches, fresh guacamole, tasty sandwiches, hamburgers, hot dogs and bar service.
- SEN LIN
Frida’s cuisine is a masterpiece enriched by Mexico’s vast culinary heritage. Every dish is full of art, color and awe; a palette of bold aromas and flavors. Live guitar music on selected evenings. Air-conditioned indoor seating. Non-smoking.
Flavorful Italian-Mediterranean cuisine invites you to tantalize your taste buds. Lucca’s Romanesque design only hints at the savory meat, fresh pasta and seafood dishes featured on the extensive menu. Air-conditioned indoor seating. Non-smoking.
Piaf’s cuisine is passion represented in classic French dishes that respect traditional gastronomical techniques, flavors and ingredients. Savor fresh fish, seafood and meats. From its culinary art to chic décor, diners experience modern-day France with each bite. Enjoy live music on select evenings. Air-conditioned indoor seating. Non-smoking.
Experience the culinary traditions of northeast and southwest Asia, including China, Japan, Korea, Vietnam, Malaysia, Cambodia and Thailand. Enjoy exotic dishes in a chic and inviting jungle atmosphere. Guests of all ages are welcome. Live entertainment on select evenings. Air-conditioned indoor seating. Non smoking.
- AQUA BAR
- KOI SPORTS BAR & DANCING
Swim-up bar for fun and convenient drinking and snacking. Extensive beverage menu and poolside snacks available.
KOI SPORTS BAR & DANCING
Koi Sports Bar & Dancing
Modern design, plush seating and a vibrant energy make Koi Sports Bar & Dancing a lively nightlife destination at Grand Velas Riviera Nayarit. Enjoy creative cocktails, light fare, and 60′ TVs playing your favorite sports events. Relax on the outdoor terrace with sweeping views of the infinity pool and the gorgeous Banderas Bay.
- Suite Service - In Suite minibar
Suite Service - In Suite minibar
Suite Service | In Suite minibar
Suite service offers a 24-hour extensive culinary selection and beverages. Each suite has a minibar with refreshments and snacks stocked daily as well as a Nespresso coffee maker and gourmet tea options.
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.Read More
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.
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.Read More
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.
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.Read More
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.Read More
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.
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.Read More
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.