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Cocina de Autor

Michelin-Starred Fine Fusion Restaurant In Riviera Maya
Beyond dining, a meal at Cocina de Autor, a Michelin-starred restaurant, transforms into a culinary experience for all the senses. Step into the imagination of Chef Nahúm Velasco as he goes beyond interpreting Mexican and Caribbean classics. Every dish is a playful and creative take on tradition that infuses the freshest ingredients with imaginative twists. Enjoy an uninhibited gastronomic adventure that mirrors the excitement of life.
Cocina de Autor Restaurant in Grand Velas Riviera Maya
Cocina de Autor
"Cooking with thoughts, eating with feelings." Experience a sensorial, playful, and creative dining experience at Cocina de Autor, recognized by the Michelin Guide.

Chef Velasco has crafted exceptional Mexican and Caribbean cuisine that is more than simply a reinterpretation of classic dishes. His creative menu takes you on a journey that demonstrates the purity and essence of new and familiar flavors. This is a relaxed culinary adventure that reflects the culture and essence of life.

 

CuisineCreative
AmbianceGrand Class
Age Group12 and older are welcome
Hours6:00 p.m. - 9:45 p.m.
Phone1 877 418 2963
Attire

Smart casual. Flip-flops, shorts, gym, or beach clothes are not allowed. The dress code applies to teens 16 and over.

Restaurants operating hours and days may vary. Please check with your Concierge.

dining-cocinadeautor-bg
Menus
The distinctive menu takes you on an incomparable culinary journey. Enjoy playful dishes like Jack the crab, an intriguing bone marrow and caviar mix, brassicae or pork under falling leaves & the fresh and tasty honey.
Create an unique experience at Cocina de Autor beside our talented Chef. Bon appétit.
  • Nahúm Velasco

    Meet the Chef

    Nahúm Velasco

    Originally from Mexico City, cuisine has always held a special place in Nahúm's heart since childhood. All significant events unfolded in the kitchen of his home, which is why, at the age of 17, he decided to pursue a career as a chef. He later formalized his training at the Ambrosia Culinary Center, which served as his gateway to Spain.

    Several years later, he found himself in Playa del Carmen, working at the restaurant Cocina de Autor of Grand Velas Riviera Maya resort under the guidance of Xavier Pérez Stone. This restaurant marked a pivotal moment in both his personal and professional life.

    Driven by his thirst for knowledge, he ventured to Copenhagen, where he joined chef Rasmus Kofoed at his renowned restaurant, Geranium. After immersing himself in the Nordic culinary scene, he returned to Playa del Carmen to work at Martín Berasategui's restaurant, Passion. It was there that he received an invitation from Mikel Alonso and Bruno Oteiza to help lead Cocina de Autor, where he currently works under their mentorship.
     

    In 2024, he ascended to the role of Executive Chef at Grand Velas Riviera Maya. With the arrival of the Michelin Guide to Mexico in the same year, Cocina de Autor was honored with 1 Michelin star.

    At Cocina de Autor, Nahúm strives to uphold the values of evolution and creativity while maintaining respect for the ingredients, refining techniques, and, above all, demonstrating passion for his craft.

  • Mikel Alonso

    Meet the Chef

    Mikel Alonso

    A graduate of Luis Irizar's School of Cooking (San Sebastian, Spain), Chef Alonso served as Executive Chef of Tezka restaurant in Mexico City for eight years under Chef Juan Mari Arzak, renowned for his Three Michelin Star restaurant Arzak in San Sebastian, Spain. During this time, Tezka was ranked 75th on "The S. Pellegrino World's 100 Best Restaurants 2004". 

    His vast experience and prestige led him to spend three years in charge of special events for the Spanish Embassy in Mexico, during the period of Ambassador Cristina Barrios. He in turn carried out dinners of honor, serving notable personalities ranging from the Princes of Asturias to the 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 self-described ‘gachupa' cuisine restaurant listed among the prestigious "The S.Pellegrino World's 50 Best Restaurants" for several consecutive years, occupying No. 43 in the world and No. 10 in all of Latin America in 2016. He is currently Chef Advisor of Cocina de Autor Restaurant at Grand Velas Riviera Maya Resort, which has been listed by Food & Wine Magazine as one of the "100 Best Food and Drink Experiences in the World", and named in the Travel & Leisure Magazine Gourmet Awards as the Best Hotel Restaurant in Mexico in 2013.
  • Bruno Oteiza

    Meet the Chef

    Bruno Oteiza

    Bruno Oteiza (San Sebastián, 1970) is a renowned chef and television personality in Spain. His cuisine, forged in several Spanish and French restaurants, is based on products that come from the earth. With a clear traditional base, Oteiza experiments in the kitchen with remarkable success in his dishes. 

    At Tezka restaurant in Mexico City, he was guided by Juan Mari Arzak, whom he considers his teacher and friend, as well as the best cook in the world. His restaurant Biko in Mexico City is named among the 50 Best Restaurants in the world on the prestigious S. Pellegrino list. He is also a member of the Académie Culinaire de France, one of the most important institutions in the haute cuisine industry. 

    In addition, he is a partner in the D.O. in Mexico and one of the creators of Cocina de Autor restaurant at Grand Velas Riviera Maya, where creative cuisine is celebrated; incorporating different regional flavors of Mexico, particularly the Riviera Maya.  
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