Six Leaders in Avant-Garde Cuisine Highlight Mexican Ingredients With Show-Stopping 10-Course Tasting Menu During The Best of Cocina de Autor Riviera Maya, October 25–28

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Mikel Alonso, Bruno Oteiza, Xavier Pérez Stone & Nahum Velasco Team Up With Honored Guest Chefs Josean Alija and Sidney Schutte For Gastronomic Event at Grand Velas Riviera Maya, Included in Nighty Rate

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Six of the best chefs known internationally for their contemporary culinary art will highlight the best in avant-garde cuisine during Grand Velas Riviera Maya’s Best of Cocina de Autor.

Six of the best chefs known internationally for their contemporary culinary art will highlight the best in avant-garde cuisine during Grand Velas Riviera Maya’s Best of Cocina de Autor from October 25-28, 2017. The AAA Five Diamond resort has invited chefs Mikel Alonso, Bruno Oteiza, Xavier Pérez Stone, Sidney Schutte, and Josean Alija to share their creative and inspiring cuisine as part of a 10-course tasting menu for 60 diners each evening. Focusing on the aromas, textures and flavors of Mexican ingredients, the gastronomic event will showcase artful dishes that highlight the best local product. Inclusive of wine pairings from sommelier Eduardo Quiroga, the special tasting menu will be offered over the four nights in the resort’s Cocina de Autor restaurant, the first and only restaurant in the world that’s part of an All-Inclusive to hold the AAA Five Diamond Award. Open to the public for $250 per person, the dinner is included complimentary for resort guests in the nightly rate.

Participating chefs include:

  • Mikel Alonso and Bruno Oteiza, disciples of Spanish superstar Juan Arzak, owners of Biko in Mexico City and at the helm of Cocina de Autor at Grand Velas Riviera Maya since opening in 2008;
  • Xavier Pérez Stone, former executive chef and now consulting chef at Cocina de Autor in Grand Velas Riviera Maya who has held the titles of “Best Chef in Mexico” and Canada’s “Iron Chef;”
  • Sidney Schutte, pupil of Dutch top chef Richard Ekkebus and two star Michelin chef who heads up Grand Velas Los Cabos’ signature Cocina de Autor restaurant, cited among the best new restaurants for 2017 by CNN;
  • Josean Alija, executive chef of Nerua Guggenheim Bilbao, a one star Michelin restaurant ranked annually among The World's 50 Best Restaurants; and,
  • Nahum Velasco, host of the event and executive chef at Grand Velas Riviera Maya’s Cocina de Autor.

With 18 Diamonds by AAA, Grand Velas Riviera Maya has set new standards in the All Inclusive World – its food, creativity and presentation comparable to top restaurants in world capitals. Under the direction of Maître Cuisinier de -France Michel Mustiere, Culinary Director of Mexico’s Velas Resorts, the Best of Cocina de Autor, and its previous Best of France (2015) and Best of Mexico (2016) events, is part of the resort’s commitment to promote local and international gastronomy.

Nightly rates start at $480 per person per night based on double occupancy. All-inclusive rates include luxury suite accommodations, à la carte gourmet meals at a variety of specialty restaurants, premium branded beverages, 24-hour in-suite service, fitness center, taxes, gratuity and more. For more reservations or more information on Grand Velas Riviera Maya, please email reservationsrm(at)velasresorts.com, call 1-888-407-4869, or visit http://rivieramaya.grandvelas.com/.

About Grand Velas Riviera Maya:
Set on 206 acres of pristine jungle and mangroves and with the finest white sand beach in the Riviera Maya, the AAA Five Diamond Grand Velas Riviera Maya is an ultra-luxury all-inclusive resort. Guests can choose among three separate ambiances in this Leading Hotel of the World, including adults only oceanfront, family friendly ocean view and a Zen-like tropical setting, embraced by the flora and fauna of the Yucatan Peninsula’s jungle. All 539 designer-like suites are exceptionally spacious, more than 1,100 square feet each, all with balconies, and some with private plunge pools. All feature fully stocked mini bars, plasma TVs, Wi-Fi, L’Occitane amenities, artisanal tequila, and Nespresso coffee machines. Bathrooms deserve special mention with walk in glass shower, deep soaking Jacuzzi tubs and marble interior. Eight restaurants, including five gourmet offerings, present a tour through Mexico, Europe and Asia. Cocina de Autor, at the hands of world celebrity chefs Bruno Oteiza, Mikel Alonso and Xavier Pérez Stone, holds the AAA Five Diamond Award, the first all-inclusive restaurant in the world to win this prestigious distinction. Grand Velas Spa, a Leading Spa of the World, is the region's largest spa sanctuary at more than 90,000 square feet, known for its authentic Mexican treatments, offerings from around world and signature seven-step water journey. Other features include 24-hour Personal Concierge; 24/7 in-suite service; three swimming pools; two fitness centers; water sports; innovative Kids Clubs and Teen’s Club; Karaoke Bar; Koi Bar; Piano Bar, and business center. The resort offers more than 91,000 square feet of meeting space and outdoor areas for events inclusive of a 31,000-square-foot Convention Center, able to accommodate up to 2,700 guests. The resort has won numerous awards from Travel + Leisure, Conde Nast Traveler, USA Today and several other magazines and major companies worldwide. This year, the resort entered TripAdvisor’s Hall of Fame for obtaining the Certificate of Excellence for five consecutive years in addition to the Signature Spa being awarded “Best Luxury Resort Spa-The Americas” at the World Luxury Spa Awards 2014. Grand Velas Riviera Maya was built and is operated by Eduardo Vela Ruiz, majority owner, founder and President of Velas Resorts, with his brother Juan Vela, Vice President of Velas Resorts.

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Megan Sterritt
KWE Partners
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