Originally from Bayonne in southwest France, Wallez has spent time in the kitchens at the iconic hotels in Paris: Bristol and Plaza Athéné before adopting the Caribbean as his permanent home. St. Martin was the first of two stops he would make exploring the exuberant beauty of this corner of the world, there he was the Executive Chef of Belmond La Samanna. He then moved to Mexico’s turquoise water coastlines that border the Caribbean to start as Executive Chef of NIZUC Resort and Spa from its opening.
14 years in the culinary field –expanding his culinary knowledge through travel, learning about different cultures and their traditions– have placed Vincent at this new important role at Velas Resorts. In the AAA Five Diamond Grand Velas Los Cabos he will oversee the resort’s dining offerings, from caterings for Groups with delightful creations, to 24-hour suite service and pool & beach-side. Fine dining in the 5 specialty restaurants and 2 all-day outlets will be led by Wallez as well.
At this collection of casual and fine dining restaurants, every morsel, every dish, is carefully crafted with the finest ingredients inviting to indulge in multi-course tasting menus paired with fine wines. The far corners of Mexico’s culinary heritage, as well the gourmet traditions of Italy and France can be explored in a bite.
It’s time to take in the Baja Peninsula’s breezy ocean views as you savor its local delicacies.
Contact our MICE experts to start planning your next Meetings Program or Incentive Travel to this paradise.