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By Michelle da Silva Richmond

Part of the memory-making experience of staying at Grand Fiesta Americana Coral Beach Cancun is the opportunity to dine at one of our various restaurants.

From chic French-Mediterranean, to gourmet Mexican, to savory seafood with an ocean view and bountiful champagne breakfast buffets, the options are many.

But behind every good restaurant of course, is a culinary genius who orchestrates and delivers the tasty selections you’ll find when you dine with us.

These are our “top chefs” who make that happen:

Executive Chef Sergio Zarate.

Bringing more than 20 years of culinary experience to our resort, Chef Zarate is responsible for running all food and beverage operations, ensuring that the quality and service is up to the resort’s luxury standards.

Before joining us, Zarate held executive chef positions at resorts throughout the region including Fairmont Hotels & Resorts Mayakoba and collaborated at other 5 Diamond restaurants such as The Club Grill and Fantino at The Ritz Carlton. In addition, he was host Chef for the Wine and Food Festival, Cancun-Riviera Maya in 2015 and 2016. He also had the honor of cooking for the royal family of Bahrain as their private chef.

Soon after being appointed Executive Chef in 2017, Zarate implemented a new menu at our French Restaurant Le Basilic, one of the few restaurants in Mexico to hold the AAA Five Diamond distinction.


Chef Mariana Alegría Gárate –

The most recent addition to our gastronomic team, Chef Alegría is in charge of the menu at our AAA Five Diamond Award, French specialty Le Basilic Restaurant. She assisted celebrity Chef Henri Charvet, Maître Cuisinier de France in creating Le Basilic’s “haute cuisine” dining experience and while Charvet still monitors the menu and quality biannually, Alegria is in charge of the day-to-day operations.

Previously, Alegria was employed by: Balcón del Zócalo en el hotel Zócalo Central, Bar y Salón Pata Negra, México, Mix on the Beach in Vieques, Puerto Rico (owned by Alain Ducasse) and other restaurants. She holds a diploma in French cuisine from Lycée Technique et Hôtelier de Monte Carlo and in Gastronomy from Colegio Superior de Gastronomía, Campus Lomas Verdes.

No matter which dining venue you select at Grand Fiesta Americana Coral Beach Cancun, you know you’re in good hands

Chef Gerardo Corona –

If you’re fond of the flavors of Mexico, then be sure to visit La Joya, where you can savor Chef de Cuisine Gerardo Corona’s awareness of Mexican flavors and his flair for haute cuisine, which promises a memorable dining experience.

Corona holds a Bachelor in Gastronomy and Culinary Arts from the Instituto Culinario de México and a Masters in Culinary Arts and Kitchen Management from Barcelona’s EUHT-Sant Pol. He is the creator of the innovative menu at “The Table,” a culinary adventure that leads diners through a fascinating pictorial voyage of Mexico’s history with a mesmerizing narrative, visuals and music.

His previous culinary experience includes working at Colorado’s 5 Star,5 Diamonds Relais & Chateaux Little Nell Hotel, as well as on board Royal Caribbean International’s Adventure of the Seas. 

Juan Antonio Palacios –

With 18 years of experience in hospitality, specifically in food and beverage in the US and Mexico, Sous Chef Palacios handles banquet menus and is the supervisor of all of the resort’s restaurants.

In this capacity he oversees the organization and operation of the cuisine for breakfast, lunch and dinner. He’s also in charge of creating menus, job costing, ordering of fruits and vegetables, warehouse and purchase orders and menus with special (vegan, celiac, vegetarian, gluten free, dairy free) diet restrictions. His previous experience includes positions at Grupo Vidanta, Ritz Carlton Cancun and Fairmont Mayakoba, Riviera Maya.

Palacios holds a diploma in Hotel Management from Tecnológico de Monterrey as well as other diplomas.

Buen Provecho!






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