Relais & Châteaux Grand Chef Jérôme Ferrer and two-Michelin-star Chef Sidney Schutte of Grand Velas Los Cabos’ Cocina de Autor restaurant are joining forces. They are coming together for three evenings of cuisine from November 22-24, 2018 in the second annual Grand Chef Stars Los Cabos by Grand Velas. In addition to a collaborative nine-course dinner of contemporary cuisine with wine pairing, the event includes a meet and greet with the chefs. Highlights of the menu include Sea Scallop with Prickly Pear; Langoustine with Thai Strawberry Ceviche; and Kobe beef with Marinated Maitake Mushrooms. The chefs will team up with Grand Velas Los Cabos Executive Chef Victor Palma, who is adding local and seasonal ingredients to give a final touch of Mexican tradition. The Grand Chef Stars Los Cabos events are included for guests staying at the resort.
Head of several famous culinary establishments in Quebec, Jérôme Ferrer is a French-born chef who arrived in Canada in 2001. His most famous restaurant, Europea, offers "techno-emotional cuisine." Holding the exclusive Relais & Châteaux label, the restaurant has also been named among TripAdvisor’s Travelers’ Choice Top 10 restaurants in the world and “Restaurant of the Year” by Société des Chefs, Pâtissiers et Cuisiniers du Québec, the newspapers Le Devoir and Journal de Montréal, and the Debeur restaurant guide. Europea also holds a place in the Grandes Tables De Monde, a select association of 166 of the finest restaurants from 24 countries, spanning five continents. As Grand Chef Relais & Châteaux, Ferrer himself has been awarded the title of Chef of the Year by the Société des chefs du Québec.
At the helm of Cocina de Autor restaurant at Grand Velas Los Cabos, Schutte gained experience in kitchens throughout Europe and Asia, including Amber in Hong Kong, led by Dutch chef Richard Ekkebus, recipient of two Michelin Stars; De Scholteshof in Belgium, under Roger Souvereyns, with two Michelin Stars; and De Librije in Zwolle, headed by Jonnie Boer, who with Schutte's help obtained a third Michelin star for the restaurant.
With almost 20 years in some of the top kitchens in Mexico and abroad, Victor Palma is Executive Chef of Grand Velas Los Cabos. Prior to joining Grand Velas, he spent time within Rosewood properties in Mexico and the US, including six years as Executive Sous Chef at Las Ventanas al Paraiso in Los Cabos. Palma has trained with Michelin-starred chef Joel Robuchon at MGM Grand in Las Vegas among other notable chefs. Originally from Mexico City, he studied Culinary Arts at the Florida Culinary Institute of Boca Raton.
Rates at Grand Velas Los Cabos’ all-inclusive resort start at $582 per person per night in double occupancy. Rate includes luxury suite accommodations, 24-hour in-suite service, gourmet, premium branded beverages, nightly entertainment, taxes, gratuity and more.