New resort Grand Velas Los Cabos opens in Los Cabos, Mexico
The $150 million resort on Mexico’s Baja Peninsula, the Grand Velas Los Cabos, has officially opened its doors. The beachfront property features duplex wellness suites with juice bars, wine-based features inspired by the proximity to the region producing Mexico’s fine wines, and dramatic ocean views and unique spaces infusing every area of the resort. A gallery of contemporary art opening soon continues the company’s commitment to bringing the art, fashion and culture of Mexico to guests.
Grand Velas Los Cabos offers the next generation of all-inclusive amenities and facilities including a selection of gourmet specialty restaurants led by top chefs, including two star Michelin chef Sidney Schutte; oversize designer suites, some with plunge pools; a Leading Spa of the World; staff ratio of 3 to 1; exceptional meeting facilities, and a commitment to the environment.
Located between Cabo San Lucas and San Jose del Cabo, Grand Velas Los Cabos features 304 ocean view suites, all over 1,180 sq. ft. with private terraces and some with personal plunge pools. In addition, five gourmet restaurants with an extensive beverage and wine program; a 16,370 sq. ft. convention center with the capability for 20 breakout rooms; 35,000 sq. ft. spa with 16 treatment rooms and a leading hydrotherapy facility; three pools; and pool and beach concierges are available.
Rounding out the list of amenities and services are a Life Fitness Center with personal trainers, exercise programs, yoga, Pilates and meditation; recreational activities program; separate teens’ and kids’ club facilities and activities program; 24-hour personalized butler concierge service; and 24-hour insuite service. The curved, half-moon design of the hotel catches eyes with an iconic grand entrance that’s open air, three stories high and over 300 ft. above sea level.
All of this beachfront is just 35 minutes from the Los Cabos International Airport which directly services over 40 destinations in the United States, Canada and Latin America.
Gourmet Culinary Program
Grand Velas Los Cabos’ variety of gourmet restaurants and foodie experiences allow guests to explore and savor a worldly fusion of flavors without leaving the comfort of the resort. Food, creativity and presentation comparable to that of top restaurants in world capitals is served in five fine-dining restaurants, including the resort’s signature restaurant, Cocina de Autor, which is helmed by two star Michelin chef Sidney Schutte. Other on-property fine dining options include Frida, offering Mexican fine dining; Piaf, which serves gourmet French specialties; and Lucca, with a menu of traditional Italian cuisine. For guests seeking a casual dining experience, the all-day dining restaurant Azul offers panoramic beach vistas and a relaxing, open-air, yet air-conditioned, environment in which to indulge in international cuisine. Amat Café serves up coffee specialties, Velas 10 prepares seafood and steak and Cabrilla focuses on fresh ceviche. 24-hour In-Suite Dining is also offered.
Offering innovative libations and sensory ambiances for every mood, the resort features four diverse bars: Sky Bar, Miramar Bar, the bar at Cocina de Autor, and Koi. Highlights of the casually elegant space at Koi include a dramatic marble bar, state of the art sound and video equipment and comfortable seating groups. A DJ will spin the latest hits for guests’ listening and dancing pleasure with a dedicated dance floor.
All restaurants and bars are designed to take full advantage of the stunning views and have indoor and open air seating.
Renowned for the best Mexican wines, Baja California furthers its appeal for wine aficionados at Grand Velas Los Cabos. Bringing a wealth of knowledge from decades of experience across many continents, Master Sommelier Don Pedro Poncelis Brambila is responsible for developing the wine list comprised of 50 included wines of sparkling, white, rose and red from the best regions of several grape varieties in addition to a supplemental list of over 200 wines of the world from the very best and most prestigious domaines. Furthermore, he will implement various wine offerings for resort guests, such as food & wine pairings, wine tastings and even a wine lovers over the top getaway for millionaires.
Unique dining events, foodie experiences, premium liquor brands, and custom cocktails in innovative ways are also planned for the resort.
Designer Suites
Stylish suites all feature ocean views and a private terrace with sitting area, separate living area with sofa, king or two queen beds, expansive bathroom with Jacuzzi and built-in shower. A private plunge pool also greets guests in Grand Class Suites, the multi-bedroom Presidential and Governor Suites, and the Imperial Suite.
Signature Spa
The two-level, 35,000 sq. ft. Spa at Grand Velas Los Cabos has 16 treatment rooms, some with a water view. Guests enjoy authentic and innovative treatments using the latest technology and products of the Earth, traditional in the Mexican culture. Signature treatments center around the Blue Agave plant native to Mexico and its pre-Columbian ancestral healing benefits.
Grand Velas Los Cabos
1-888-407-4869
http://loscabos.grandvelas.com/
Holding a total of 18 Diamonds by AAA, Grand Velas Riviera Maya has set new standards in the All Inclusive World with food, creativity and presentation comparable to top restaurants in world capitals. In addition to Frida’s Four and the resort’s Five, its Cocina de Autor restaurant is the only restaurant in the world that’s part of an All-Inclusive to hold the AAA Five Diamond Award. The resort’s French restaurant Piaf also holds Four Diamonds.
Chef Alejandro Heredia recognized as the best Mexican chef of the 20th century, will be named ambassador of Frida restaurant during this gastronomic event.
With an insatiable curiosity and a passion to create new dishes, Zahie Téllez transmits her energy and joy of cooking at every step. She produces culinary experiences inspired by her background with Mexican and Italian cuisine and enriched by her Lebanese and Mazatec roots and practical studies in many cuisines of the world. She has participated in six seasons of the leading TV show El Gourmet. Besides giving classes, she has participated in gastronomic festivals in India and Italy and is a Brewery Master Sommelier. Zahie is also the owner of the successful restaurant Jose Guadalupe Platos de Cuchara that promotes Mexican cuisine with a modern touch and great quality.
The culinary voyage of Chef Carlos Gaytan, originally from Guerrero, has been marked by hard work, persistence and dedication. His talent and passion for cuisine has taken him to leading hotels and restaurants and to work together with renowned chefs like Michael Garbin and Dominique Tougne. A former contestant on BRAVO’s Top Chef, in 2011, he was named the chef of the year by the American Culinary Federation. His restaurant Mexique is known as one of the best in Chicago, with a Michelin star and awards from Michelin Bib Gourmand among others. With great creativity, love and dedication he has succeeded in creating a revolution in Mexican gastronomy, applying his knowledge of French cuisine yet rooted in traditional Mexican cuisine.
Francisco ‘Paco’ Ruano became interested in gastronomy thanks to his mother’s and grandmother’s teachings. Encouraged by Mikel Alonso and Pablo San Roman, he studied in the Spanish Basque Country at the Escuela de Cocina Luis Irizar. Upon completion, in Europe, he worked in some of the best restaurants in the world, including Mugaritz and El Celler de Can Roca in Spain and Noma in Denmark where he met Jorge Vallejo with whom he worked upon returning to Mexico, in Quintonil. In 2013, he opened Alcalde restaurant, considered the best in Guadalajara for its unpretentious updated Mexican cuisine.
Originally from Biarritz, France, Mikel Alonso studied in the Escuela de Cocina Luis Irizar and began his career in restaurants in Spain under the likes of the famed Chef Arzak of Northern Spain. In Mexico, he has been executive chef of numerous prestigious restaurants, docent of the Universidad del Claustro de Sor Juana, advisor at special events, and speaker and lecturer at leading gastronomic events. Ten years ago he opened Biko restaurant which has consistently been named among The World’s 50 Best Restaurants. Mikel alongside Bruno Oteiza create the singular menu at Grand Velas’ Cocina de Autor, the first all-inclusive restaurant to earn Five Diamonds from AAA. Upon opening the restaurant was also named one of the “100 Best New Food & Drink Experiences” in the entire world by Food & Wine.
Born in Mexico City, Chef Ricardo de la Vega began his gastronomic adventure in the city of his birth. His passion for the culinary arts has taken him to leading hotels and restaurants in Puebla, Oaxaca, Yucatan and Quintana Roo. As executive chef of Frida in Grand Velas Riviera Maya, he has focused on exploring in depth the culinary riches of Mexico. The diversity of its ingredients and different preparations to give diners an unforgettable culinary experience with a modern touch without losing the traditional essence.