Grand Velas Riviera Maya Press Room

Sharing a kitchen, restaurant and passion for creating an amazing culinary experience, Maîtres Cuisiniers de France Chefs Christian Têtedoie, Claude Le-Tohic, Claude Godard and Michele Mustièrejoin together October 14-18th to present a 10-course dining experience complimentary for guests of the AAA Five Diamond Grand Velas Riviera Maya.Having served as President of the prestigious Maîtres Cuisiniers de France in 2011, Têtedoie currently operates Lyon's Têtedoie restaurant, which has been continuously awarded one Michelin star since 2000.  Executive Chef of JoëlRobuchon's restaurant within the MGM Mansion in Las Vegas, Le-Tohic has worked at several renowned restaurants in his career, a combined 12 Michelin stars between them, in addition to being nominated a James Beard Award "Best Chef." The third generation in a family of chefs and current owner of New York City's Madison Bistro, Godard has worked with some of Paris' most renowned chefs, including Alain Dutournier and Jean-Pierre Vigato.One of only 7 chefs in Mexico to attain the prestigious Master Chef of France title, Mustièreis the Executive Chef of the resort's Piaf restaurant, a lavish ode to the great, late singer/actress from whom the restaurant borrows its name. The dinners will be held in Piaf's cabaret-inspired dining room awash with Swarovski crystals and red velvet each evening. Each course of the dinner with wine pairing will be created by one of the four chefs. A total of 80 seats are available each evening for the dinner, included complimentary for resort guests in the nightly rate. Nightly rates start at $393 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 reservations@velasresorts.com, call 1-888-407-4869, or visit http://rivieramaya.grandvelas.com/.

About the Visiting Chefs

Christian Têtedoie began his tenure in French cuisine working for renowned French chef Paul Bocuse at his Georges Blanc restaurant at the age of 17. A year later he was named the best chef apprentice of France. Following his time with Bocuse, Têtedoie did his military service at the Elysee Palace where he had the honor of serving two presidents. In 1996, he won the MeilleurOuvrier de France, a unique and prestigious award given in France according to a category of trades in a contest among professionals. This contest is organized and recognized as a third-level degree by the French Ministry of Labour. Upon completion of culinary school in Vannes, France, Claude Le-Tohic worked for two years at Les Hortensias, a Michelin one star restaurant, before joining the kitchen of acclaimed Chef Ghislaine Arabians' Le Restaurant, a Michelin two star eatery in Lille, France. Less than a year later, Le-Tohic became chef de cuisine at Jamin, renowned chef JoëlRobuchon's three star Michelin restaurant in Paris, where the duo worked together for almost a year. From 1989 to 1998, Le-Tohic's career was filled with positions at some of the finest restaurants in France including the Michelin two star Le Chateau de Locguenole and L'AssietteGourmande, a Michelin-starred restaurant in Honfleur. In 1998, Le-Tohic stepped into a lead position at the Centre de formation d'ApprentisInterconsulaire de l'Eure, an apprenticeship program. After seven years of inspiring work at the CFAIE, Robuchon requested Le-Tohic open his eponymous Las Vegas outlet, his first in the U.S, at MGM Grand. Under Le-Tohic's leadership, the restaurant has earned the only Michelin three star rating in Las Vegas, the Forbes Five Star and a AAA Five Diamond. Claude Godard made a name for himself in France early in his career by working in some of the country's most renowned restaurants, includingthe Michelin-starred gourmet restaurants Lasserre and his family's Restaurant Godard under the helm of his father (Jean-Claude Godard). He's also worked alongside the distinguished Anne Willan at the famous La Varenne Cooking School, and prepares a state dinner for Cuban president, Fidel Castro. In 1998, he opened Madison Bistro New York City. In 2008, Claude Godard was inducted in the prestigious "AcademieCulinaire de France."

About the Resort's Culinary Experience

With 18 Diamonds by AAA, Grand Velas Riviera Maya has set new standards in the All Inclusive World. Food, creativity and presentation comparable to top restaurants in world capitals, that's what reviewers and leading media are writing about the resort. Name your favorite specialty cuisine - Mexican, French, Italian, Asian, it's exquisitely prepared by award winning chefs including disciples of Spain's star chef Arzak. Cocina de Autor is the first restaurant in the world that's part of an All-Inclusive that won the AAA 5-Diamond Award. Then there are the foodie experiences - a famed margarita trolley; wine and sake pairings; tequila, mescal, wine and even hot sauce tastings. Enjoy 24/7 elegant ensuite service, and special taste treats pool and beachside, from exotic fruit pops to mini cupcakes. Plus luxurious oversize suites with top flight amenities and service, spas, innovative kids club and family programs, and breathtaking beaches. All of this has earned the resort more awards than there is space to list including a Top 10 Coolest All Inclusive by Forbes.com and Top Searched All-Inclusive in the World by Yahoo Travel. Everything, from unlimited food and wines to premium beverages, in suite service and even service and tax are part of the all-inclusive daily rate.

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.