Personalities
Patrick Louis
www.rivieramaya.grandvelas.com/
If we talk about trying to define this man, character and personality are the most precise words to use; two qualities that distinguish him and that are reflected in his culinary work.
Patrick Louis graduated from the Gastronomic School of St. Nazaire’s in France, where he learned his basic skills that later were to be perfected by his work in renowned hotels and restaurants throughout the world.
Switzerland, Germany, England, Canada and, of course, France, his native land, where the famous “Haute Cuisine” was born, are the lands where he developed his talent and that have contributed to his vast knowledge of the gastronomic arts.
His passion for the culinary arts has taken him beyond the limits of the kitchen, guiding him to a solid career in hotel administration.
Today he is the Executive Chef of the Grand Velas brand and Food and Beverage Director of the Grand Velas Riviera Maya, a region in which he has made important contributions. In the year 2000 he won the award as the Best Food and Beverage Manager of Latin America, among more than 3,600 hotels from around the world that were judged.
After opening the Grand Velas Riviera Nayarit, at which he worked until July of 2004, he spent three years in Paris, France, as manager of his own restaurant, where he shared with the French community the concept of fusion with Mexican cuisine.
Now he has returned to face his most recent challenge at the Grand Velas Riviera Maya. After living in Mexico for more than 10 years, Patrick has been capable of experimenting with new spices and colors that he has incorporated in a unique style.
His cuisine reflects an impeccable and natural human being, with soft flavors. From the beginning, he has captivated every guest who has tasted his creations, delighting their palate. To savor the cuisine with character of Patrick Louis is to start on an unforgettable journey that will mark your spirit.
Patrick Louis graduated from the Gastronomic School of St. Nazaire’s in France, where he learned his basic skills that later were to be perfected by his work in renowned hotels and restaurants throughout the world.
Switzerland, Germany, England, Canada and, of course, France, his native land, where the famous “Haute Cuisine” was born, are the lands where he developed his talent and that have contributed to his vast knowledge of the gastronomic arts.
His passion for the culinary arts has taken him beyond the limits of the kitchen, guiding him to a solid career in hotel administration.
Today he is the Executive Chef of the Grand Velas brand and Food and Beverage Director of the Grand Velas Riviera Maya, a region in which he has made important contributions. In the year 2000 he won the award as the Best Food and Beverage Manager of Latin America, among more than 3,600 hotels from around the world that were judged.
After opening the Grand Velas Riviera Nayarit, at which he worked until July of 2004, he spent three years in Paris, France, as manager of his own restaurant, where he shared with the French community the concept of fusion with Mexican cuisine.
Now he has returned to face his most recent challenge at the Grand Velas Riviera Maya. After living in Mexico for more than 10 years, Patrick has been capable of experimenting with new spices and colors that he has incorporated in a unique style.
His cuisine reflects an impeccable and natural human being, with soft flavors. From the beginning, he has captivated every guest who has tasted his creations, delighting their palate. To savor the cuisine with character of Patrick Louis is to start on an unforgettable journey that will mark your spirit.
