Mexico Famous Chefs in Riviera MayaMeet the famous chefs of Mexico at Grand Velas Riviera Maya in Playa del Carmen. Not only are our chefs the most celebrated in Mexico, but they rank among the top chefs in the world. Our team of professional chefs blends international influences with incredible talent to create unparalleled dining experiences on the Playa del Carmen in Riviera Maya.
Executive Chef Patrick Louis - Grand Velas Riviera Maya -As Executive Chef and Director of Food and Beverage, Patrick Louis is the visionary behind the gourmet restaurants at Grand Velas Riviera Maya in Playa del Carmen.
Professionally educated in France, Executive Chef Louis has worked in some of the best restaurants and hotels in the world, in Switzerland, Germany, England, Canada, and now Riviera Maya, Mexico. His passion for the culinary arts creates the gourmet menus and delectable international cuisine found at Grand Velas Riviera Maya.
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Chef Bruno Oteiza of Spain brings zest and surprise to the uniquely Spanish menu of Cocina de Autor. Chef Oteiza uses each day to introduce an exciting new dish that celebrates the Basque country while incorporating the bold flavors of Riviera Maya, Mexico.
Chef Mikel Alonso - Cocina de Autor
Together with Chef Oteiza, Chef Mikel Alonso is the force behind the dynamic cuisine of Cocina de Autor. A renowned Spanish chef, Chef Alonso brings a wealth of culinary experience to Grand Velas Riviera Maya. Prior to joining the esteemed culinary team at Grand Velas, Chefs Oteiza and Alonso led the famous Tezka restaurant in Mexico City and established their own gourmet restaurant.
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Chef Johnny Fontanili - Lucca
A young chef of Italian origin, Chef Fontanili was born in the northwestern coastal region of Liguria. He spent many of his formative years in Tuscany, where the flavors and essences of both regions influenced his culinary style. His passion for cooking was inherited from his mother and grandmother; both have been his main inspirations from the very beginning.
Chef Fontanili is characterized as a chef who is proud of his roots and passionate about his profession; it gives him the chance to enjoy a new and different experience every day.
In 2006 he found in Mexico the ideal location for combining traditional recipes with native local products. Today, his principal satisfaction comes from pleasing diners and sharing the riches of his homeland with others.
Chef Karl Gulotta- Piaf
At the young age of just 16 years old he moved to Brittany in northwestern France on the Quiberon peninsula. In this land of legends and traditions he embarked on his first professional adventure with Chef Angelo Orilieri in a hotel owned by the renowned French chain Sofitel.
However, the experience lacked substance for him and he later decided to enroll in the Université de Bretagne Sud Lorien-Vannes. After graduation he continued his development by working in hotels with Michelin-starred restaurants in Europe and the Caribbean; Corsica, Courchevel, Aix en Provence, Marseille, Bandol, Saint-Tropez, Palma de Mallorca, London and St. Martin are some of the places where he began to form his artist's palette.