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The ultimate steak and seafood experience


V

elas 10 is a stunning oceanfront restaurant at Grand Velas Los Cabos, where guests are amazed by a generous menu of specialty seafood and fine meats. With unsurpassed views of the Chileno coastline, the restaurant’s architecture and design highlight the beauty of natural elements such as wood and marble, creating a tropical yet refined atmosphere. Here you’ll find visitor favorites like lobster and succulent tomahawk steaks; Kobe veal and Wagyu tenderloin, and fresh fish and seafood such as shrimp, clams and oysters that can be selected in the moment and prepared to your liking.


Langostino


Restaurant facts: • Location: Second floor, above Miramar Bar, in the area exclusively for adults. • Open for lunch from 12:00 p.m. to 6:00 p.m. and dinner from 6:00 p.m. to 11:00 p.m. • For all ages. • Dress code: Elegant-casual during the day and Resort Formal in the evening; long or short-sleeved shirts, pants or jeans and closed-toe shoes for men; dresses, skirts or elegant pants for women; tank tops, beach sandals and shorts are not permitted.


Lobster


Chef

SERGIO LĂ“PEZ Born in the city of Los Mochis, Sinaloa in 1988, Chef LĂłpez studied Digital Graphic Design Engineering at the Los Mochis Higher Technological Institute. He then worked at various advertising design companies as a graphic designer, creating websites, business advertising designs and magazine illustrations. After a time, he decided to switch his focus and study gastronomy, carrying out his first professional internship at a prominent restaurant in his home city. When he finished his studies, he traveled to La Paz to begin his professional development in the world of cuisine.


He became a cook at a hotel in Barrancas del Cobre in Chihuahua, where he created a 4-day menu in the hot side of the kitchen and in the bakery. From there a new position arose as Kitchen Instructor at the Gastronomic Institute of Los Mochis. He later moved to Los Cabos to work as a chef for private villas but decided to return to the hotel industry as the head chef of an Asian restaurant in the Los Cabos Marina. In 2015, he was invited to collaborate on the reopening of a hotel, where he eventually became the Executive Sous Chef. When Grand Velas Los Cabos opened in 2016, he accepted the offer to become Head Chef of Velas 10 restaurant, specializing in seafood and fine steaks. Here he enjoys the opportunity to create menus using the best local and international ingredients and products.


Grilled langostinos


Revista | Velas10 | EN  
Revista | Velas10 | EN