Francisco Sixtos
| Company type | Dining concept / Restaurant brand |
|---|---|
| Industry | Hospitality / Restaurant |
| Founded | 2008 (Riviera Maya), 2016 (Los Cabos) |
| Headquarters | Mexico |
Area served | Riviera Maya, Quintana Roo; Los Cabos Corridor, Baja California Sur, Mexico |
Key people | Nahúm Velasco (Riviera Maya, 2024), Francisco Sixtos and Sidney Schutte (Los Cabos, 2024) |
| Products | Innovative local ingredient-based dishes; tasting menus (8-10 courses) |
| Parent | Grand Velas Resorts |
| Website | www |
Cocina de Autor is a Mexican dining concept featured within the all-inclusive Grand Velas Resorts, located at the Riviera Maya and Los Cabos Corridor properties in Quintana Roo and Baja California Sur. This brand highlights inventive dishes crafted from local ingredients. In 2024, the culinary direction at Riviera Maya was overseen by Nahúm Velasco, while Francisco Sixtos and Sidney Schutte managed the kitchen at the Los Cabos venue.
Both establishments achieved notable recognition by each being awarded a Michelin star in the first edition of the 2024 Michelin Guide for Mexico. Grand Velas stands out as the sole all-inclusive resort worldwide to feature two restaurants with Michelin stars. Furthermore, both locations earned the AAA Five Diamond Award from the American Automobile Association (AAA) in 2024.
History and description
Until his passing in 2023, entrepreneur Eduardo Vela Ruiz was the proprietor of Grand Velas Resorts, a Mexican company specializing in all-inclusive resort experiences. The brand manages three beachfront resorts situated in Riviera Maya, Quintana Roo; Riviera Nayarit, Nayarit; and the Los Cabos Corridor, Baja California Sur.
Each resort operates autonomously, with nightly rates encompassing access to facilities such as pools, spas, and dining options. At Grand Velas Riviera Maya, there are eight independent restaurants, including Cocina de Autor, which is also one of seven culinary venues available at the Los Cabos property. The term "Cocina de Autor" means "signature cuisine," signifying a chef’s unique gastronomic expression. Critics often describe this brand’s offerings as "innovative."
Both Cocina de Autor sites present tasting menus consisting of eight to ten courses. The Riviera Maya location admits guests aged 12 and above under a smart casual dress code, whereas Los Cabos welcomes diners aged 18 and over with a business casual dress requirement; reservations are mandatory.
When the Michelin Guide debuted in Mexico in 2024, eighteen restaurants were honored with stars. Each Cocina de Autor branch received one star for delivering "exceptional cooking that merits a visit." Grand Velas remains unique as the only all-inclusive resort group worldwide boasting two Michelin-starred eateries.
In addition, both restaurants were distinguished with the Five Diamond Award by the American Automobile Association (AAA), marking them as pioneers among all-inclusive resorts to achieve this honor.
Riviera Maya
Established in 2008 within Solidaridad Municipality, Quintana Roo, the Riviera Maya resort debuted Cocina de Autor alongside its opening, initially led by head chef Xavier Pérez Stone. By 2024, Nahúm Velasco assumed leadership of the kitchen; he is an alumnus of Centro Culinario Ambrosía in Mexico City and has prior experience at Cocina de Autor, Geranium, and Passion.
The menu at Cocina de Autor Riviera Maya draws inspiration from chefs Mikel Alonso and Bruno Oteiza of Biko in Mexico City, who also contribute to its culinary direction. The offerings are frequently refreshed and have included dishes such as spider crab paired with jackfruit, roasted pork accompanied by black garlic, and their signature Melipona honey.
At the Sensory Voyage festival, reviewers highlighted selections like gazpacho enhanced with smoked whipped cream, Australian wagyu served with figs, Ossetra caviar, scallops prepared fricassee-style, and venison crusted with raisins and coffee alongside a pine nut and cinnamon sauce. The Michelin Guide commended these creations for their "innovative flavor pairings and engaging textures," emphasizing the restaurant’s role in advancing luxury culinary experiences.
Los Cabos
Grand Velas Resorts launched its Los Cabos location in Baja California Sur in November 2016. The executive chefs leading Cocina de Autor are Francisco Sixtos and Sidney Schutte. Sixtos, originally from Guadalajara, brings experience from prestigious establishments such as Le Méridien, Hyatt, and the Carlyle. Schutte, a Dutch culinary expert, is also the head chef of the two-Michelin-starred Spectrum in Amsterdam (2024) and oversees Loto at Grand Velas Los Cabos. He characterizes his cooking style as bold and distinctive.
The menu features dishes like scallops accompanied by miso butter, beef tenderloin paired with celery root purée, poached beets, and maitake mushrooms. Guests can enjoy a sophisticated dining environment with subtle lighting. Signature offerings include Australian wagyu enhanced with smoked parmesan and figs, oysters served with green apple aguachile, and figs paired with arbequina juice. Other standout plates consist of giant Comondú oysters with green apple aguachile and tempura crunch, longfin yellowtail served alongside daikon and cilantro-habanero sauce, shiitake mushrooms with pecan and jicama tetela topped with corn velouté, as well as smoked almond zabaglione on sourdough.
In 2017, Cocina de Autor was recognized by CNN as one of the best new restaurants. It received a four-star rating from Forbes Travel Guide, which commended it for elevating the dining experience at an all-inclusive resort. The Michelin Guide noted the terrace as an attractive spot for enjoying small plates and cocktails while overlooking a koi pond. After earning its Michelin star, the restaurant opened reservations to the public beyond just resort guests.