Authors
Nahúm
Velasco
Signature Cuisine
Executive Chef – Riviera Maya
Originally from Mexico City, cooking has always held a special place in Nahúm's heart since he was a child. All important events took place in his home kitchen, so at 17, he decided to become a chef; he later formalized his career at the Ambrosía Culinary Center in Mexico City. This was his gateway to Spain.
Several years later, he arrived in Playa del Carmen at the Cocina de Autor restaurant at Grand Velas Riviera Maya; this restaurant marked a turning point in his personal and professional life.
His thirst for learning took him to Copenhagen, where he worked with chef Rasmus Kofoed at the Geranium restaurant. After experiencing life in Nordic lands, he decided to return to Playa del Carmen and work at Martín Berasategui's Passion restaurant, where he remained until receiving an invitation from Mikel Alonso and Bruno Oteiza to help lead Cocina de Autor, where he currently works under their guidance.
In 2024, he became Executive Chef of Grand Velas Riviera Maya. With the arrival of the Michelin Guide to Mexico that same year, the Cocina de Autor restaurant was awarded one Michelin Star.
At Cocina de Autor, Nahúm strives to continue evolving and creating, respecting the product, perfecting his technique, and, above all, demonstrating his passion for his craft.
Bruno
Oteiza
Signature Cuisine
Chef Advisor – Riviera Maya
Bruno Oteiza (San Sebastián, 1970) is a renowned Spanish chef and television personality. His cuisine, forged through his time at several Spanish and French restaurants, is based on locally sourced produce. With a distinctly traditional foundation, Oteiza experiments in the kitchen with notable success in his dishes.
He worked at the Tezka restaurant in Mexico City, advised by Juan Mari Arzak, whom he considers his mentor and friend, as well as the best chef in the world. He is the owner of Biko restaurant in Mexico City, an establishment ranked among the 50 Best Restaurants in the World according to the prestigious S. Pellegrino list. He is also a member of the Culinary Academy of France, one of the most important institutions in the haute cuisine industry.
He is a partner in the D.O. chain in Mexico and one of the creators of Cocina de Autor, a gourmet restaurant at Grand Velas Riviera Maya that holds one Michelin star and was the first restaurant at an all-inclusive resort to earn the AAA Five Diamond Award. The restaurant celebrates creative cuisine while incorporating the flavors of different regions of Mexico, especially the Riviera Maya.
Mikel
Alonso
Signature Cuisine
Chef Advisor – Riviera Maya
Mikel graduated from the Luis Irizar Cooking School (San Sebastián, Spain). For eight years, he worked at Tezka in Mexico City as Executive Chef, under Juan Mari Arzak, renowned for his three-Michelin-starred restaurant Arzak in San Sebastián, Spain. During this time, Tezka was ranked 75th in S. Pellegrino's "100 Best Restaurants in the World 2004."
Due to his vast experience and prestige, he was in charge of special events at the Spanish Embassy in Mexico for three years during the term of Ambassador Cristina Barrios. This led him to lead honor dinners, serving prominent figures such as the Prince and Princess of Asturias; former President of Spain Felipe González; President of Spain José Luis Rodríguez Zapatero; Gabriel García Márquez, Diego el Cigala, and Joaquín Sabina, among others.
Mikel Alonso is co-owner of Biko, a Spanish cuisine restaurant that has been on S. Pellegrino's prestigious "50 Best Restaurants" list for several consecutive years. He is currently the Consulting Chef at the Cocina de Autor restaurant at the Grand Velas Riviera Maya hotel, which holds one Michelin star and was also the first restaurant in the world at an all-inclusive resort to earn the Five Diamond Award from the American Automobile Association (AAA).
Francisco
Sixtos
Signature Cuisine
Executive Chef – Los Cabos
Francisco Sixtos, a native of Jalisco, immersed himself in the culinary world from his early days at renowned chef Cristian Morales's signature restaurant.
Throughout his career, his travels throughout Europe and collaborations with Michelin-starred restaurants gave him extensive culinary knowledge and a unique style. Upon his return to Mexico, in Cancún, he led the French-specialty restaurant Lumière.
Later, he held key roles as Executive Sous Chef in Cancun and Chef de Cuisine in Playa del Carmen, where he developed innovative culinary concepts.
A stay at the iconic The Carlyle A Rosewood Hotel in New York preceded his appointment as Chef de Cuisine at a prestigious Los Cabos restaurant, which has been awarded 4 Diamonds by the American Automobile Association (AAA).
At Grand Velas Los Cabos, he runs the Michelin-starred Cocina de Autor restaurant, where he fuses 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 strives for simplicity, uses the finest ingredients, and cooks with perfection, creating dishes that are a blend of dream, passion, and balance.
