Guillaume Morancé
Meet the Chef
French-born Guillaume Morancé, a graduate of the Hotel School of Brunoy with a "Brevet d'études professionnelles" (BEP), began his career in top Paris hotels like Lancaster and Le Meridien, followed by Potel et Chabot, where he catered gourmet events in New York, Moscow, and Paris, including major events like the Roland Garros Tennis Tournament. In 2001, he opened his own restaurant, "Bistro 21," in Michoacan, Mexico.
When asked how his journey began, he replies that it was essentially because he loves food! He is convinced that a good chef must be a good diner; a "bon vivant". Chef Morancé also believes that great dishes cannot be created if they are not of your own whims. His motto is: "Make it simple to succeed", as he does not like to complicate things. He is drawn to simple cuisine where the ingredient is the star; this allows for creativity, the perfection of cooking and seasoning to flourish. He also enjoys creating emotions, which, combined with excellent customer service, not only satisfy the palate but also each person's heart.
Being a chef has given him the opportunity to travel and learn about the gastronomic specialties of other countries, and this has helped him form his own style. In addition, he is a member of various prestigious associations such as Maîtres Cuisiniers de France, the Culinary Academy of France and the brotherhood of the Chaîne des Rôtisseurs. He has now accepted a new challenge: To lead the kitchens of Grand Velas Riviera Nayarit as Executive Chef, where his creativity and passion will be delighting diners with unique and unparalleled dishes worthy of his reputation.