Raúl Hernández
Meet the Chef
Raúl Hernández, born in Mexico City, developed a deep passion for cooking early on. He began his gastronomic career in 2012 when he moved to Playa del Carmen to join an AM Resorts hotel as a culinary intern, where he started his formal training under Executive Chef Daniel García.
Soon after, he joined the team at Piaf restaurant at Grand Velas Riviera Maya as a line cook under the guidance of Chef Michel Mustière, Maître Cuisinier de France. During this time, he participated in several culinary festivals, gaining extensive knowledge of French techniques and earning the "D'apprentissage de Maître Cuisinier" diploma from the ASPIC Institute.
In 2017, he joined Grand Velas Riviera Nayarit as Chef de Cuisine at the Piaf restaurant to share his culinary knowledge and experiences alongside Executive Chef Guillaume Morancé, also a member of the Maîtres Cuisiniers de France.
He currently serves as Executive Sous Chef at Grand Velas Riviera Nayarit. He is also an active Académie Culinaire de France and Vatel Club Mexico member.
"There is no modernity without a good tradition." This phrase guides Raúl's culinary philosophy, where he acknowledges that an honest and substantial cuisine is born from the techniques and processes passed down by masters and mentors. For him, it is about transmitting what he has learned, sharing knowledge, and respecting the ingredients to create dishes filled with life, energy, and emotion.