The culinary essence of Italy arrives at Grand Velas Riviera Nayarit during the festival that celebrates the diversity of international cuisine.
The brilliance behind this edition is steered by Michel Mustière, Culinary Director of Velas Resorts, Guillaume Morancé, Executive Chef of Grand Velas Riviera Nayarit, Adrián Aguayo, Executive Chef of the Lucca restaurant, and this year’s guest chef, Matteo Grandi, recipient of one Michelin star and founder of Degusto restaurant in Italy.
Lucca restaurant will be the perfect stage where exquisite culinary delicacies will come to life instrumented with the finest ingredients.
Born in Vicenza, Italy, he attended the professional hotel school while working in local shops to pay for his studies. After he graduated, his parents encouraged him to seek experience overseas, which led him to Shanghai, where he became Sous-Chef at the Italian restaurant Da Marco.
Upon his return to Italy, and thanks to the experience acquired in the culinary and administrative field, he fulfilled his life's dream by inaugurating Degusto, a restaurant awarded with a Michelin star, characterized by its simplicity and the perfect combination of bold and careless.
Originally from the Paris region, Guillaume Morancé studied at the Hotel School of Brunoy. He has worked in some of the best hotels in Paris, including the Lancaster and Le Meridien and at the prestigious Potel et Chabot, serving gourmet banquets in New York, Saint Petersburg, Moscow, and Paris.
He also is a member of Maîtres Cuisiniers de France, the Culinary Academy of France and the Chaîne des Rôtisseurs, and now leads the kitchens of Grand Velas Riviera Nayarit as Executive Chef.
Born in Tizimín, Yucatan, he began his studies in gastronomy at 18 years old. During 3 years he managed to complete his internship at different hotels in Riviera Maya, upon finishing his education he decided to leave his hometown to seek new experiences and knowledge, which led him to join Piaf restaurant at Grand Velas Riviera Maya.
Adrián Aguayo has collaborated and learned from renowned international chefs such as Christian Têtedoie, Claude Le Tohic, and Claude Godard. He currently serves as Executive Chef in Lucca restaurant at Grand Velas Riviera Nayarit.